| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats, Dairy | Frisco, M, Masterchefs, Pastas | 4 | Servings | |
INGREDIENTS
| 1 | c | Flour * |
| 1 | Egg | |
| 1 | t | Salt |
| 1 | t | Pepper, white |
| 2 | T | Water |
| 2 | T | Oil, olive |
| 2 | T | Butter |
| 2 | T | Mushrooms, button chopped |
| 2 | T | Puree, shallot ** |
| 1 | t | Peppercorns, crushed |
| 2 | Bay leaves | |
| 1 | c | Wine, white |
| 2 | c | Stock, chicken |
| 1 | c | Cream, heavy |
| 1/2 | c | Wine, Madeira |
| 4 | T | Truffles, finely chopped |
| Salt, to taste | ||
| Pepper, to taste | ||
| 4 | T | Mushrooms, cepes sliced |
| 4 | T | Mushrooms, Shitake |
| sliced | ||
| 4 | T | Mushrooms, Chanterelle |
| 1 | T | Oil, olive |
INSTRUCTIONS
The flour used for this pasta recipe is made up of 70% semolina, and 30% of either all-purpose, rice, or buckwheat flours. ** See recipe for Shallot Puree. For the Pasta: ============== Place your flour on a work space. Add the egg, olive oil, water, salt and pepper. Mix and roll the dough into a ball, then continue working by hand until smooth and consistent. Dust the dough lightly with flour. Run the dough through a pasta machine to form noodles. Dust with flour and reserve. For the Sauce: ============== Melt the butter in a saute pan. Add the mushrooms, shallot puree, peppercorns, and bay leaves. Reduce the mixture over high heat for about 2 minutes. Add chicken stock and continue cooking over medium heat for 2 to 3 minutes. Add cream, bring the mixture to a boil, then reduce by one-third and make it a smooth consistency. Adjust the seasoning. In another saute pan, add Madeira wine to 3 tablespoons of truffles. Reduce over high heat for 2 to 3 minutes. Strain the cream sauce into the truffles and wine, then reduce it to a smooth consistency. To Assemble: ============ Cook the pasta in plain boiling water, then drain. In a saute pan, heat 2 tablespoons of olive oil, 1 tablespoon of chopped truffles, salt, and pepper. Add pasta to the saute pan. Add a little cream truffle sauce and heat. In another saute pan, saute 1 tablespoon sliced cepes, 1 tablespoon sliced shitake and 1 tablespoon of sliced chanterelle mushrooms in 1 tablespoon of olive oil. Strain. To serve, ladle some of the sauce onto a serving plate, swirl pasta in the center and garnish with a quarter of the sauteed mushrooms. Top with chopped truffles. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Masataka Kobayashi, Masa's, Vintage Court Hotel, : San Francisco, CA File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 578
Calories From Fat: 361
Total Fat: 40.9g
Cholesterol: 146.9mg
Sodium: 871.9mg
Potassium: 309.4mg
Carbohydrates: 33.4g
Fiber: 1.3g
Sugar: 2.7g
Protein: 9.5g