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Tricolor Fettuccine Al Tartufo




Source of Recipe


WGN tv


Recipe Introduction


Bull Valley Golf Club
Chef Maurizio Fonda



List of Ingredients




4 oz. of fresh egg pasta
4 oz. of fresh spinach pasta
4 oz. of fresh tomato pasta
1 oz. chopped shallots
4 oz. heavy cream
6 oz. of mascarpone cheese (Italian creme fresh)
4 oz. of grated parmigiano reggiano
1 Tbs of cracked black pepper
2 tsp of sliced black truffles in oil
6 artichoke bottoms with the steam already cooked
touch of brandy


Recipe



Cook the pasta in boiling water and salt to taste.
In a large Teflon pan, cook the shallots, artichoke bottoms cut in fours wedges and 1 tsp of truffle with oil. Add mascarpone, parmesan and heavy cream and bring it to a boil then simmer for 3 minutes.
Stirring the sauce, add the pasta and finish to a shiny texture.
Serve on a plate with the artichoke steam up, sprinkle with black pepper and finish with remaining 1 tsp of truffles and oil and a touch of brandy.