Pasta With Robiola Peccorino Truffles And Porcini Recipes

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PASTA WITH PECORINO AND PEPPER



Pasta with Pecorino and Pepper image

Provided by Ina Garten

Categories     main-dish

Time 20m

Yield 2 dinner servings, 3 appetizer servings

Number Of Ingredients 7

1 tablespoon whole black Tellicherry peppercorns
Kosher salt
1/2 pound dried Italian egg pasta, such as tagliarelle
1 cup freshly grated aged Pecorino cheese (4 ounces), plus extra for serving
2 tablespoons heavy cream
1 tablespoon unsalted butter
2 tablespoons minced fresh parsley leaves

Steps:

  • Place the peppercorns in a mortar and pestle and crush them until you have a mixture of coarse and fine bits. (You can also grind them in a small food mill or coffee grinder.) Set aside.
  • Fill a large, heavy-bottomed pot with water and bring to a boil over high heat. Add 1 tablespoon salt and the pasta and cook according to the directions on the package until al dente. Ladle 1 cup of the pasta cooking water into a glass measuring cup and reserve it. Drain the pasta quickly in a colander and return the pasta to the pot with a lot of the pasta water still dripping.
  • Working quickly, with the heat on very low, toss the pasta with 1/2 cup of the grated Pecorino, the crushed peppercorns, cream, butter, parsley, and 1 teaspoon salt, tossing constantly. If the pasta seems dry, add some of the reserved cooking water. Off the heat, toss in the remaining 1/2 cup Pecorino. Serve immediately with a big bowl of extra grated Pecorino for sprinkling.

PASTA WITH ROBIOLA, PECCORINO, TRUFFLES AND PORCINI



PASTA WITH ROBIOLA, PECCORINO, TRUFFLES AND PORCINI image

Categories     Pasta     Boil

Yield 4 servings

Number Of Ingredients 9

• 4 tablespoons salted butter
• 16 ounces dried egg fettuccine or tagliatelle
• 4 ounces (Quarter Pound) Robiola Rocchetta cheese, at room temperature, cut into 1-inch pieces
• 4 ounces (Quarter Pound) Peccorino con Trufalo
• Salt and freshly ground pepper
• 1 medium fresh white or black truffle, peeled and sliced, or one 2-ounce jar sliced truffles
• ½ package of dried porcini mushrooms, soaked in water and milk
• Teaspoon of truffle sauce dissolved in 1/4 cup of pasta water
• Grated Ricotta Salata cheese

Steps:

  • Bring a large pot of salted water to a boil. In a small saucepan, melt the butter. Cook over moderate heat until the milk solids turn a rich brown and the butter smells nutty, about 6 minutes. Pour the butter into a bowl. Cook the pasta in the boiling water until al dente. Drain the pasta, reserving ¼ cup of the cooking water. Dissolve truffle sauce in water and then add ¼ cup of porcini liquid. Return the pasta to the pot. Add the reserved water and the browned butter and toss with 2 forks. Add the cheese and toss until it begins to melt; season with salt and pepper. Transfer the pasta to warmed bowls, shave the truffle on top and porcini mushrooms and rocotta salata around and serve right away.

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