Lunchbreak: Orecchiette tartufate from Prosecco and details about The IronHorse Ball

Lunchbreak
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Chef Mark Sparacino

Prosecco
710 N. Wells Street
Chicago
(312) 951-9500
prosecco.us.com/

Event:
The IronHorse Ball – supporting the ALS Association Greater Chicago Chapter
March 10
7:00 p.m. – midnight
Chicago Cultural Center
Preston Bradley Hall
78 E. Washington Street
Chicago

ironhorseball.com/

http://webchicago.alsa.org/site/PageServer?pagename=CHI_homepage

Orecchiette Tartufate

Ingredients:
5 oz fresh/dry orecchiette (isola)
2 cups heavy whipping cream (30%-40%)
3 oz dry white wine
6 medium cremini mushrooms, quartered
5 spears asparagus, cut into one inch pieces
3 halves sun-dried tomatoes, julienned
1 Tbs Savini Truffle paste (Viola)
2 cloves garlic, minced
drizzle of Savini White truffle oil (Viola)
shaved Grana Padano (Isola)
2 Tbs extra virgin olive oil (Isola)
1/2 Tbs Italian parsley, chopped
salt
pepper

Directions:
Prepare asparagus, sun-dried tomatoes and mushrooms. Blanch and shock asparagus, reserve the water for sun-dried tomatoes.  Pour 3 ounces of hot asparagus water over sun-dried tomatoes; steeping for 15-25 minutes (depending on the dryness of tomatoes).  Strain tomatoes.  Saute cremini mushrooms in extra virgin olive oil, season with salt and pepper to taste.  Set all three ingredients to the side. In a 10 inch saute pan, over medium heat, add 1 tablespoon of extra virgin olive oil and garlic, saute for 1 minute, add cremini mushrooms and sun-dried tomatoes.  Saute for another 1 to 2 minutes or until garlic starts to lightly brown.  Deglaze with white wine, turn heat up to high and allow to reduce most of wine.  Add the heavy whipping cream, truffle paste and ½ teaspoon of salt, allow cream to reduce by 50%.  Add asparagus, turn heat off and set aside. In boiling salted water, (it should taste like the ocean).  Cook according to directions on package, or desired texture.  Pasta should be cooked al dente (slightly undercooked) as pasta will finish cooking in the sauce. Bring truffle sauce back to a simmer while pasta is cooking.  Strain pasta – DO NOT RINSE!  Add directly to sauce, stirring 1 to 2 minutes until pasta is well coated and sauce well reduced.  Finish with parsley, drizzle of truffle oil and shaved Grana Padano, salt and fresh cracked pepper to taste.

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