Authorildavide

In the fall, about 10 to 11 days after it rains along the coast here in northern California up pops Porcini Mushrooms, I was a young man when I tagged along to pick Porcinis with 4 very wise older Italian men who showed me what to look for and where to go. I ended up hauling out about 50 pounds from that day which inspired this award winning most popular dish.

Pasta Dough
 See Pasta dough recipe page 7
 Porcini filling
 1 pound of fresh porcini mushrooms cleaned and chopped, or 10 ounces of dried
 porcine soaked for 15 minutes in warm water, rinsed and chopped. 3 tablespoons olive oil
 2 tablespoons shallots chopped
 1 tablespoon thyme finely chopped
 1 cup ricotta cheese
 1 cup mascarpone cheese
 ½ cup asiago cheese (grated)
 1 egg
Sauce
 1 tsp E.V.O.O.
 1 tsp minced shallots
 ½ cup of heavy cream
 1 tablespoon of black truffle paste
 2 tablespoons of butter
 3 drops of white truffle oil

1

Mound the flour in stainless steel bowl and create a well in the center, add the eggs, olive oil and cream. Incorporate all ingredients in a circular motion
until well blended, use pastry scraper to scrape excess off sides of bowl. Knead dough for at least 15 minutes then cut into 2 pieces and flatten to form a disc and cover with plastic wrap and chill for ½ hour. Then prepare porcine filling.

2

Roll out disc so it is about 3 inches in width then run through a pasta machine on its widest setting, continuing this step to the thinnest setting. You will have long sheets that are to be placed side by side and can cut into 4-inch rounds with a cookie cutter. You will then place rounds on table and brush with egg wash. “Excess pasta should be under damp towel to prevent drying out”.

To make filling
3

In a large saute’ pan, over medium, heat olive oil and shallots. Add mushrooms and thyme, sauté for 3 more minutes until mushrooms are soft. Transfer to food processor, adding all cheeses and egg, pulse chop until mixed. Let cool and transfer to piping bag. Then pipe or spoon 1 tablespoon of filling into center of pasta round, folding in half and crimping with fork around the edges. Then fold in corners to each other and crimp. Place on floured sheet pan.

Sauce
4

Sauté olive oil and shallots for 1 minute then add cream, butter and white truf- fle oil. Let reduce for 2 minutes and then incorporate black truffle paste. Boil tortellini until they float add into sauce, top with Asaigo cheese!

Ingredients

Pasta Dough
 See Pasta dough recipe page 7
 Porcini filling
 1 pound of fresh porcini mushrooms cleaned and chopped, or 10 ounces of dried
 porcine soaked for 15 minutes in warm water, rinsed and chopped. 3 tablespoons olive oil
 2 tablespoons shallots chopped
 1 tablespoon thyme finely chopped
 1 cup ricotta cheese
 1 cup mascarpone cheese
 ½ cup asiago cheese (grated)
 1 egg
Sauce
 1 tsp E.V.O.O.
 1 tsp minced shallots
 ½ cup of heavy cream
 1 tablespoon of black truffle paste
 2 tablespoons of butter
 3 drops of white truffle oil

Directions

1

Mound the flour in stainless steel bowl and create a well in the center, add the eggs, olive oil and cream. Incorporate all ingredients in a circular motion
until well blended, use pastry scraper to scrape excess off sides of bowl. Knead dough for at least 15 minutes then cut into 2 pieces and flatten to form a disc and cover with plastic wrap and chill for ½ hour. Then prepare porcine filling.

2

Roll out disc so it is about 3 inches in width then run through a pasta machine on its widest setting, continuing this step to the thinnest setting. You will have long sheets that are to be placed side by side and can cut into 4-inch rounds with a cookie cutter. You will then place rounds on table and brush with egg wash. “Excess pasta should be under damp towel to prevent drying out”.

To make filling
3

In a large saute’ pan, over medium, heat olive oil and shallots. Add mushrooms and thyme, sauté for 3 more minutes until mushrooms are soft. Transfer to food processor, adding all cheeses and egg, pulse chop until mixed. Let cool and transfer to piping bag. Then pipe or spoon 1 tablespoon of filling into center of pasta round, folding in half and crimping with fork around the edges. Then fold in corners to each other and crimp. Place on floured sheet pan.

Sauce
4

Sauté olive oil and shallots for 1 minute then add cream, butter and white truf- fle oil. Let reduce for 2 minutes and then incorporate black truffle paste. Boil tortellini until they float add into sauce, top with Asaigo cheese!

TORTELLINI AI FUNGHI PORCINI “IL DAVIDE”