Stracci Di Farro Con Asparagie Funghi

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Contributed by: Chef Tony Priolo

By Chef Tony Priolo of Piccolo Sogno
FOR THE PASTA DOUGH: 1/2 CSemolina flour 1/4 CAll-purpose flour 1/4 CSpelt flour 1 TOlive oil 1Egg 1Egg yolk. Pinch of sea salt Method: In a food processor add all the ingredients and pulse until little balls form.Take the dough out and knead by hand.Let the dough “rest”, roll out into thin sheets and cut into irregular size pieces (similar to triangles).Cook in boiling salted water for one and a half minutes and toss into sauce. FOR THE SAUCE: 1 TOlive oil 1 CloveGarlic – cut into thin slices 1Asparagus bunch – cut into slices 1 CMixed mushrooms – cut slices (cremini, shitake, oyster, chanterelle) Sea salt and black pepper to taste 1/8 CWhite wine – dry (for deglazing) 1/2 CPorcini broth (1 T dry porcini steeped into hot water for 10 minutes) 1 TButter – unsalted White truffle oil – optional for final drizzle 1 wedgeParmesan cheese (Reggiano/Grana Padano) – sliced curls/peeler Method: In a hot saut’e pan, add the olive oil and lightly brown the sliced garlic.Add the asparagus and mushrooms.Season with salt and pepper and saut’e 3-4 minutes or until they are soft. Deglaze the pan with white wine and cook down by half.Add the porcini broth and cook down by half, adjusting the seasoning.Add the butter and the cooked pasta.Toss together and adjust the seasoning.Drizzle with trufle oil and serve with garnish of parmesan curls. Check out the related Kudo, Click Here!

Stracci Di Farro Con Asparagie Funghi

Recipe type: Yield: Prep time: Cook time: Total time:


Stracci Di Farro Con Asparagie Funghi taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.

Ingredients:

1/2 C Semolina flour1/4 C All-purpose flour1/4 C Spelt flour2 T Olive oil1 Egg1 Egg yolk1 Clove Garlic – cut into thin slices1 Asparagus bunch – cut into slices1 C Mixed mushrooms – cut slices (cremini, shitake, oyster, chanterelle)Sea salt & black pepper to taste1/8 C White wine – dry (for deglazing)1/2 C Porcini broth (1 T dry porcini steeped into hot water for 10 minutes)1 T Butter – unsalted White truffle oil – optional for final drizzle1 wedge Parmesan cheese (Reggiano/Grana Padano) – sliced curls/peeler

Directions:

  1. FOR THE PASTA DOUGH:
  2. In a food processor add all the ingredients & pulse until little balls form.
  3. Take the dough out & knead by hand.
  4. Let the dough "rest", roll out into thin sheets & cut into irregular size pieces (similar to triangles).
  5. Cook in boiling salted water for one and a half minutes & toss into sauce.
  6. FOR THE SAUCE:
  7. In a hot saut’e pan, add the olive oil & lightly brown the sliced garlic.
  8. Add the asparagus & mushrooms.
  9. Season with salt & pepper and saut’e 3-4 minutes or until they are soft.
  10. Deglaze the pan with white wine & cook down by half.
  11. Add the porcini broth & cook down by half, adjusting the seasoning.
  12. Add the butter & the cooked pasta.
  13. Toss together & adjust the seasoning.
  14. Drizzle with trufle oil & serve with garnish of parmesan curls

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