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Trying to replicate a pasta with truffled cream sauce...

post #1 of 12
Thread Starter 
Going to try to make a dish tonight for my Fiance, she loves it at our favorite place. It's garganelli with truffle cream, asparagus, and prosciutto.

How would you guys make the truffle cream sauce?

I figure I'll blanch the asparagus, dice and cook the prosciutto, and remove, and in the pan, just do some cream and Parmigiano-Reggiano, ad a few drops of truffle oil at the end, toss the pasta in with the prosciutto and asparagus, S&P?

Or should I after I take out the prosciutto, toss a diced shallot or two and some garlic, deglaze with some white wine or vermouth, then add some cream, Parmigiano-Reggiano, and a few drops of truffle oil...

Thanks.

p.s. Wouldn't mind a wine pairing suggestion either!
post #2 of 12
I'm always for adding a little bit of shallot and deglazing with wine after browning the meat. :lips: Then add the cream and boil it down a bit, so the sauce isn't too thin. Besides, there will probably be some pasta cooking water clinging to the garganelli, and that will thin the sauce. After you reduce the cream, add the pasta, asparagus, prosciutto, and pepper and toss. Add cheese, toss again, check for salt (might not even need any between the ham and the cheese), and finally add the truffle oil -- its aroma is pretty volatile and can dissipate if you add it too early. In fact, you might just drizzle a bit of it over each serving, rather than mix it through.

As for wine, you need something acidic to cut the richness. I like sauvignon blanc for that, and also to echo the grassiness of the sparrowgrass.
"Notorious stickler" -- The New York Times, January 4, 2004
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"Notorious stickler" -- The New York Times, January 4, 2004
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post #3 of 12
I'm a heathen, I want to add a little thyme which earthiness should work well with the dish. But that's not something normally done with truffles.

Phil
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #4 of 12
Personally I would sautee a shallot and a clove of garlic in olive oil, add the asparagus and prosciutto and then hit the pan with your cream. Bring it to a boil, add the cheese and pasta, toss and then hit the pasta with the truffle oil once its on the plate. Cooking the oil will release the essentials oils in the truffle and you may lose some of the flavor.
Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
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Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
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post #5 of 12
I agree about finishing the sauce with the truffle oil. In addition to that I would be inclined to rub a little of the oil onto the plate itself right before plating the pasta.

--Al
post #6 of 12
Thread Starter 
Thanks, surprisingly I knew enough to know to throw the the truffle oil in at the end. Actually what I ended up doing was just very very lightly drizzling the plate before plating instead of putting it in the pasta....then maybe a drop or two on the top of each dish and it was perfect.

threw some chicken on top too...came out just as I had wanted it to, just like the restaurants, only I used penne instead of garganelli



I had a bottle of Rodney Strong Sauv. Blanc....and I have to say it paired horribly. Was too dry and didn't stand up to the dish..and there was only a 'hint' of truffles in the dish.
post #7 of 12
Some truffled pecorino may go nice in place of the regianno.

I've enjoyed the different truffled cheeses much better than the jar with a couple of small whole black truffles. I can't see spending my money on those again. I'll either try and source fresh or just use the oil.

Did you end up using prosciutto? Did you just julienne and toss with the warm pasta or did you cook them for small crispy strips?


looks great!

dan
post #8 of 12
Thread Starter 
got 2 thick (really thick, after assuring the deli girl, that yes i wanted it really thick, not really thin) cut slices and just cubed/diced then crisped...mmmmmmmm



post #9 of 12
Ahhh...I see it now in the picture. I thought they were diced red pepper in the original picture.

I love crispy prosciutto :)

dan
post #10 of 12
I suppose using real truffles was out of the question (as it would be for most people)? The reason I ask is I am not a huge fan of truffle oil since it is mostly chemicals and not really natural.

I agree with the addition of shallots and garlic (I would use a press for the garlic) and the deglazing with wine. Great photos (as usual)

Phatch, a little thyme never hurt any dish. :D
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
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post #11 of 12
Thread Starter 
Nicko,

i could get them...but my main goal was to replicate our favorite dish at one of our favorite restaurants....and.....they ain't using fresh truffles for a 17$ pasta dish!
post #12 of 12
Good point!
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
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