Orecchiette with creamy porcini mushrooms, leek and black truffle sauce
11.5 oz Barilla Collezione Orecchiette
1 leek, sliced in rondels
4 tbsp extra virgin olive oil
1 oz black truffle, chopped
½ lb Porcini mushrooms, fresh or frozen, diced
1 cup vegetable stock
1 cup heavy cream
Salt and black pepper to taste
½ cup Parmigiano Reggiano cheese, grated
1 tbs parsley, chopped
2 tbsp black truffle butter
Place a pot of water to boil. Meanwhile, in a skillet sauté the sliced leek in olive oil until slightly yellow, add the chopped truffle, and the Porcini roughly chopped. Keep sautéing for two minutes and then add the vegetable stock and the cream, bring to simmer and season with salt and pepper. Cook the Orecchiette pasta according to directions, drain and toss with sauce. Add the grated cheese, the truffle butter and parsley before serving.
