Black Truffle Pasta

Makes 6-8 Servings:


Pasta Preparation:

6 litres of water or 3/4 full pot

500 g De Cecco Pasta (Recommended pasta shapes: Graminia, Penne, Farfalle)

2 tbsp. Salina Di Servia sea salt


1. Boil 6 litres of water or 3/4 of your pot. (Please make sure you have enough water and pot is big enough to cook pasta in. The most common cause of sticky pasta is cooking with too little water.)

2. Once boiling, add 2 heaping tablespoons of sea salt. (The water has to taste as salty as the sea. Salt enhances the pasta's flavor and allows the sauce flavors to blend better.)

3. Drop the pasta into the salted boiling water. (Different pastas have different cooking times. See pasta label and follow "Cottura" or cooking time.)

4. Stir repeatedly so pasta does not stick together or at the bottom of the pot. 

5. When cooked, drain pasta from the water and mix into the sauce.

6. Toss pasta and sauce while both are hot. (In case pasta sauce is too thick, add some of the pasta water to dilute the sauce.)


Sauce Preparation:

1/2 cup cooking cream

2 tbsp. chopped onions

3 tbsp. Dega Salsa Tartufata

30 g. Inaudi Dried Porcini Mushrooms or chopped fresh mushrooms

2 tbsp. unsalted butter

Salina Di Cervia Sea Salt to taste


1. Soak the dried porcini mushrooms in warm water for 15 minutes. (If mushrooms are fresh, just clean them.)

2. Slice mushrooms to desired size.

3. Coat pan with butter over medium heat and saute onions until soft. Add the porcini mushrooms after and saute 10 minutes. 

4. Add Salsa Tartufata to the mushrooms until you can smell the truffles. 

5. Add cooking cream to the mushroom mixture and saute for 1 minute. 

6. Get some water from the pasta and add 2 ladels of pasta water to the mixture to thin it to desired consistency. 

7. Add salt and pepper to taste.

8. Simmer at low heat for about 10 minutes. 

7. When sauce is done, add pasta to sauce and toss well.

8. Serve immediately and enjoy. 


*Option: You may add ground Italian sausage to the mushrooms while making the sauce for added flavor. 




OTHER ENTRIES
Perfect Corned Beef brisket
Makes 6-8 Servings  Ingredients:  1 Pack Skylark Corned Beef  1 Whole Cabbage (Sliced into 4 quarters, lengthwise) 1 Tablespoon Sea Salt 1 Tablespoon Whole Black Pepper Pommery Whole Grain Mustard Procedure: 1. Place the brisket in a large deep pot. Make sure that the beef is fully submerged in the water. Add the spice pack, salt and pepper.  2. Boil the brisket for about 3 hours or until tender. Skim off excess fat from the pot. Add more water if needed. 3. Remove the brisket if it's tender and cook the cabbage by simmering it for about 2 minutes in the same broth. 4. Serve with Pommery whole grain mustard on the side. 
Fettuccine Alfredo
Makes 6-8 Servings Pasta Preparation: 6 litres of water 500 grams of De Cecco Fettuccine Pasta 2 tbsp. of Coarse Salt 1. Boil 6 litres of water (Use plenty of water, the most common cause of "sticky" pasta is cooking with too little water.) 2. Once boiling, add 2 heaping tablespoons of coarse salt. (Salt enhances the pasta's flavor and allows the sauce flavors to blend better.) 3. Drop the pasta into the salted boiling water. (Different pastas cook for varying times, see pasta label and follow "Cottura" or cooking time. 4. Stir once and leave alone. 5. When cooked, drain pasta from the water and mix in the sauce.  6. Toss pasta and sauce while both are still hot. (If pasta sauce is too thick, add some pasta water to dilute the sauce.) Sauce Preparation: 1 stick of Butter 1 cup Cooking Cream 100 grams of  Grated Parmigiano Reggiano or Grana Padana 1. Melt the butter in a sauté pan. 2. Add 1 cup cooking cream. 3. Thin the sauce mixture by adding 1/4 cup pasta water. Adjust to desired thickness. 4. Season with salt and pepper to taste. 5. Put pasta mixture on serving plate and sprinkle the grated Parmigiano Reggiano or Grana Padana cheese on top and toss lightly.
Perfect Prime Rib
Prime Rib Preparation: 6-7 kg slab of Bone-In or Boneless Rib Eye Salina Di Cervia Sea Salt, Coarse Pepper, crushed Olive Oil Materials: Roasting Pan Roasting Rack Meat Thermometer 1. Defrost the prime rib for at least (2) two days in the refrigerator. Do not remove from vacuum pack. 2. Once defrosted, bring out the rib eye for 2 hours to reach room temperature before roasting. 3. Pre-heat oven to 500 Fahrenheit. 4. Rub the meat with olive oil and coat the whole slab. Rub salt and pepper all around the slab. 5. Insert the thermometer in the center and thickest part of the meat.  6. Put meat on top of roasting rack, fat side up.  7. Put meat inside the oven and sear at 500 Fahrenheit for 20 minutes. After searing, take out pan then bring the oven temperature to 325 Fahrenheit. Cover the meat loosely with aluminum foil and cook for 3-4 hours until meat thermometer registers 130 Fahrenheit for medium rare at the center.  8. When cooked, remove the pan from the oven. Put the pan aside, and save the drippings. Let the meat rest for 30 minutes in room temperature covered loosely in foil. 9. While meat is resting, make the "au jus" or gravy. Au Jus Preparation: 2 tbsp. Flour 1 litre Beef Stock 200 ml Red Wine 1. Remove the rack and put the roasting pan on top of the stove. 2. Over low fire, deglaze the drippings with the beef stock and scrape the pan. 3. Add the red wine and reduce the liquid down to half. 4. Mix the flour with 2 tbsp. of water in a small bowl until flour is fully diluted. 5. Whisk the flour/ water mixture slowly into the sauce. Leave to simmer for 2 minutes. This emulsion will thicken the sauce to gravy consistency. Finish gravy with a tbsp of butter. Keep whisking until gravy thickens to desired consistency.  6. Strain Sauce before serving.