Directions:
STEP 1
Cook the pappardelle in a pot with salted boiling water. Follow the instructions on the pasta package, and remove for approximately 1 minute before to make sure the pasta is ‘al dente’.
STEP 2
Remove the pasta from the pot and drain, saving some pasta water.
STEP 3
Melt the butter in a saucepan, and add the drained pasta along with a little pasta water. If the pasta appears to be too dry, add more pasta water.
STEP 4
Add grated Parmigiano Reggiano cheese and cook together for a minute, so that the sauce thickens.
STEP 5
Transfer the pasta to a warm plate and add a sprinkle of freshly ground pepper. Finally, garnish with a few truffle shavings and some additional Parmigiano Reggiano shavings…and get ready to enjoy.
MAIN
Pappardelle Tartufi
-
5m
PREP
-
15m
COOK
-
370
CALORIES
-
2
SERVINGS
Recipe by:
The Pocket Restaurant
Lincoln St, 5 NE of 6th Ave
Carmel-By-The-Sea, CA 93921
Description:
Pappardelle are large, very broad, flat pasta, similar to wide fettuccine, originating from the region of Tuscany. The chunky size of the pasta makes it ideal for rich, hearty sauces. In this recipe, the earthy flavor of the truffles, the umami quality of the Parmigiano Reggiano cheese, and the richness of the European butter are combined into a deliciously decadent treat. We hope you like it as much as we do!
Ingredients:
– 12 oz Pappardelle pasta
– Salt and white pepper to taste
– 3-4 tbs spoon of European butter
– 1 tbs evoo
– Good heathy shave of truffles
– Parmigiano Reggiano cheese
How to cook with Black Truffles
Black truffles work well with ingredients like butter and cheese because the fat in these ingredients absorbs the earthy truffle flavor and carries it through the whole dish.
How to spot Parmigiano Reggiano cheese
To make sure that you are buying Parmigiano Reggiano cheese, look for the distinctive dotted rind and make sure it is a product of Italy, otherwise it is not Parmigiano Reggiano.
Wine Pairing
Cuvee Prestige MV Franciacorta DOCG
by Ca’ del Bosco
MAIN
Pappardelle Tartufi
-
5m
PREP
-
15m
COOK
-
370
CALORIES
-
2
SERVINGS
Recipe by:
The Pocket Restaurant
Lincoln St, 5 NE of 6th Ave
Carmel-By-The-Sea, CA 93921
Directions:
STEP 1
Cook the pappardelle in a pot with salted boiling water. Follow the instructions on the pasta package, and remove for approximately 1 minute before to make sure the pasta is ‘al dente’.
STEP 2
Remove the pasta from the pot and drain, saving some pasta water.
STEP 3
Melt the butter in a saucepan, and add the drained pasta along with a little pasta water. If the pasta appears to be too dry, add more pasta water.
STEP 4
Add grated Parmigiano Reggiano cheese and cook together for a minute, so that the sauce thickens.
STEP 5
Transfer the pasta to a warm plate and add a sprinkle of freshly ground pepper. Finally, garnish with a few truffle shavings and some additional Parmigiano Reggiano shavings…and get ready to enjoy.
Description:
Pappardelle are large, very broad, flat pasta, similar to wide fettuccine, originating from the region of Tuscany. The chunky size of the pasta makes it ideal for rich, hearty sauces. In this recipe, the earthy flavor of the truffles, the umami quality of the Parmigiano Reggiano cheese, and the richness of the European butter are combined into a deliciously decadent treat. We hope you like it as much as we do!
Ingredients:
– 12 oz Pappardelle pasta
– Salt and white pepper to taste
– 3-4 tbs spoon of European butter
– 1 tbs evoo
– Good heathy shave of truffles
– Parmigiano Reggiano cheese
How to cook with Black Truffles
Black truffles work so well with rich ingredients like butter and cheese, the fat in these ingredients absorbs the truffle flavor and carries it through the whole dish
How to spot Parmigiano Reggiano cheese
To make sure that you are buying Parmigiano Reggiano cheese, look for the distinctive dotted rind and make sure it is a product of Italy, otherwise it is not Parmigiano Reggiano.
Wine Pairing
Cuvee Prestige MV Franciacorta DOCG
by Ca’ del Bosco
FEATURED VIDEO RECIPE
Urbani Black Truffle &Parmigiano Reggiano
Chef Michele Casadei Massari shows you how to make a special dish using Urbani Balck Truffles and Parmigiano Reggiano, and pairs it with an exceptional wine from Ca’ del Bosco.
Participating Restaurants
This list of participating restaurants will be updated frequently until the week of the event.
Reservations can be made directly through each restaurant or through Open Table.
