RIGATONI WITH CREAMY CHEESE FLAVOURED WITH TRUFFLE, PORCINI, CHERRY TOMATOES AND SMOKED HAM POWDER
- ¾ lb Rigatoni Barilla
- 1 ½ oz shallots
- 3 oz extra virgin olive oil
- 8 basil leaves
- 7 oz smoked Scamorza
- 1 ½ oz white truffle paste
- 7 oz Porcini Mushrooms
- ¼ cup dry white wine
- 7 oz Pachino tomatoes
- 3 oz speck (smoked raw ham)
- 4 oz cooking cream
- salt to taste
- pepper to taste
- 12 edible flower petals
Sauté in a pan for 2 minutes the chopped shallot and a slice of smoked ham cut into strips with extra virgin olive oil.
Add sliced Porcini mushrooms, salt and pepper and deglaze with white wine.
Put the tomatoes previously cut in half and 2 basil leaves and cook 5 min.
In a small saucepan put the diced smoked cheese with white truffle paste, cream and the milk and melt until it become a cream almost liquid.
In the meantime we have put in a microwave 2 slices of bacon until it becomes crispy. To cool and pulverize with a mini blender.
Drain the pasta and toss with the porcini mushrooms sauce. Assembly the plate by putting the creamy truffle smoked cheese sauce first, then the “rigatoni” pasta with porcini mushrooms. Finally, decorate with the speck dust and edible flower petals. Serve hot.