Wine Pairing Recs: Benziger Oonapais or Imagery White Burgundy
Ingredients
Prep
1. Fill a large pot with water and cover it with a lid. Bring to a boil over medium-low heat.
2. To make the mushroom brodo, peel and dice the shallot. Crush the garlic with the palm of your hand.
3. Place the diced shallot, crushed garlic, and dried mushrooms in a 2 quart pot. Add the vegetable stock and water and bring to a simmer. Cook, adjusting the heat to maintain a gentle simmer, while preparing the rest of the dish.
4. Set aside ½ cup of flour for bench flour.
5. Lay the remaining flour onto the countertop and form a well in the center.
6. Add the eggs, egg yolks, and olive oil into the center of the well. Mix with a fork.
7. Using your index finger, slowly incorporate the flour into the eggs, then form into a shaggy ball.
8. Knead the dough for 5-6 minutes. Cover with plastic wrap and set aside to rest.
9. Place the ricotta into the mixing bowl and add ¾ of the whole egg to the bowl. Add a pinch of Balinese Truffle Salt, grate in half of the Parmesan cheese and 1 tablespoon of chopped Truffle Carpaccio. This is the ricotta sauce.
Cooking Directions
1. Adjust the seasoning of the brodo with Balinese Truffle Salt. Strain into another pot or bowl and keep hot.
2. Lightly season the pot of boiling water with salt and cook the tortellini for 3 minutes.
3. Remove the tortellini from the pot and plate them in your favorite serving bowl.
4. Using a ladle, ladle some of the mushroom brodo on top of the tortellini.
5. Shave some Parmesan cheese over the tortellini and top with Truffle Carpaccio.
6. Add one last sprinkle of Balinese Truffle Salt and dig in!
Recipe courtesy of Truffle Shuffle.