Today on Big Morning Buzz Live: “Valentine’s Day’s Sexiest Foods” with Chris Stand and Andrew Steinthal from ImmaculateInfatuation.com, and cocktails from Maxwell of Maison Premiere.
Garganelli con Tartufo Nero
Chef Michael White, Osteria Morini
1 Pound Fresh Garganelli Pasta *
3 Tbsp Whole Butter
3 Tbsp Parmigiano - Reggiano Cheese (grated)
2 ounce Fresh Black Truffle
Salt to Taste
Chives, for serving
In a medium sauté pan, melt 3 tablespoons of butter of medium-low heat. Do not let the butter brown. Once the butter starts to melt, shave half of the truffle into the pot to make truffle butter. Once truffle is incorporated, remove pan from heat.
Bring 3 quarts of salted water to a boil in a large sauce pot. Water should be as salty as ocean water. Once boiling, add fresh pasta to water. When the water comes back to a boil, drain the pasta immediately, reserving a bit of water in the pot. The pasta should be cooked al dente in about 2-3 minutes. Place the sauté pan of truffle butter back on low heat. Add pasta and reserved pasta water (about 2 ounces), to the sauté pan. Add cheese, and toss together. The residual water binds with the butter and cheese to create a creamy sauce. Portion the pasta in four small bowls. Using a small microplane or cheese grater, grate the fresh black truffle over each plate of pasta. Garnish with thinly sliced chives. Serve immediately.
**Dried pasta can be substituted for fresh pasta such as penne, if you prefer. Just follow the cooking directions on the box.
**Truffle butter can be substituted for whole truffles and can be found online and in specialty stores. **Whole black truffles can be purchased from Urbani Truffles http://www.urbani.com/
THE BACHELOR, cocktail recipe courtesy of Maison Premiere (Brooklyn Oyster House and Cocktail Den)