RIGATONI WITH TRUFFLE FLAVORED SCAMORZA CREAM, PORCINI, PACHINO TOMATOES AND SPECK POWDER

The recipe of Chef Armando Capochiani, 2014 Pasta World Championship finalist
631 Views
 
MASTERY Level
25 min
632 Views
 
MASTERY Level
4 People
25 min
INGREDIENTS for 4 people

11.5 oz  Rigatoni

1.5 oz shallot

80 g extra virgin olive oil

8 basil leaves

7 oz smoked Scamorza cheese

1.5 oz white truffle cream

7 oz fresh and cleaned Porcini mushrooms

4 tbsp dry white wine

7 oz Pachino tomatoes

3 oz Speck

3/4 oz cooking cream

Salt and pepper to taste

12 edible flowers

Preparation

In a large pan, sauté the shallot sliced in roundels for 2 minutes with extra virgin olive oil.

 

Add the sliced Porcini mushrooms, adjust salt and pepper and douse with dry white wine. Allow to evaporate. Add the tomatoes cut in half and 2 basil leaves and let cook for 5 mins.

 

Separately, in a small pot, melt the Scamorza cheese cut in dices with the white truffle cream, add the cooking cream until obtaining a rather liquid cream.

 

In a pan, or in the oven, sizzle 2 slices of speck until crispy. Let cool and powder the Speck with a mini blender.

 

Drain the pasta and mix well with the Porcini mushroom sauce.

 

Plate by setting the Scamorza and truffle cream on the bottom, the Rigatoni pasta with Porcini mushrooms and decorate with the Speck powder and petals of the edible flowers.

 

Serve hot.

Winter Fall Dry Eggs free First courses Short
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