As National Sauce Month kicks off, we want to inspire you to experiment with new flavors and ingredi
As National Sauce Month kicks off, we want to inspire you to experiment with new flavors and ingredients. So, it’s only fitting our first recipe features a decadent black truffle sauce.Collezione Orecchiette with Creamy Porcini Mushrooms, Leeks and Black Truffle SauceIngredients1 box Collezione orecchiette1leek, sliced in rondels4 Tbsp extra virgin olive oil1 oz black truffle, chopped½ lb Porcini mushrooms, fresh or frozen, diced1 cup veggie broth [and/or porcini water]1 cup heavy creamTT salt and black pepper ½ cup Parmigiano cheese1 Tbsp parsley2 Tbsp black truffle butterInstructions1. Bring one large pot of water to a boil and cook orecchiette according to package directions. 2. Meanwhile in a skillet, sauté leek in extra virgin olive oil until slightly yellow, add truffle and porcini and sauté for two minutes.3. Next, add broth and cream and bring to simmer. Season with season with salt and pepper.4. Toss orecchiette with sauce, add cheese, butter and parsley before serving.Photo + Recipe Credit: Chef Lorenzo Boni -- source link
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