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