Who: Chef Michael Pirolo
Chef Pirolo’s Guest-Worthy Recipe: Tagliolini ai Funghi
“This deceptively simple and elegant pasta dish is made with earthy Abalone mushrooms sautéed with parsley, cream, and truffles and served with tagliolini pasta. If you like mushrooms, this is the perfect dish for you and your guests, vegetarian or not. The sheer softness of the (hopefully) fresh pasta paired with the meatiness of the tender mushrooms and richness of truffle makes for a really special dish, complex in both flavor and texture. This recipe requires very few ingredients but is truly decadent. It’s an awesome, quick dish to make on a busy weeknight when you’re not feeling a cholesterol extravaganza or for entertaining guests on the weekend.”
4 Tbsp extra virgin olive oil
1/4 c butter
1/2 lb Abalone mushrooms, sliced
1 oz fresh truffles
2/3 c single cream
4 c tagliolini or tagliatelle pasta
Grated Parmesan cheese
Heat oil and butter in a large saucepan over medium heat. Add mushrooms and sauté for a few minutes, adding chili flakes and salt.
Add about six ounces of water, reduce heat, and simmer for about five minutes. If the sauce gets too thick, add another half-cup of water.
In the meantime, cook the tagliolini in abundant salted water until “al dente,” reserving about one cup of cooking water before draining the pasta.
Add drizzle of olive oil, parsley, and sauté while adding the grated parmesan, until you have a creamy consistency.
Add some of the reserved cooking water if pasta is too dry.
Serve immediately, grating or shaving the fresh truffle over each plate. Buon appetito!
Note: To clean the mushrooms, do not wash with water! With a small knife, cut off the bottom. Then, take off any remaining dirt with a vegetable brush or a damp cloth.