black truffles

Handmade agnolotti are filled with a chestnut pur&eacute;e then covered in a rich cream sauce&mdash;all garnished with shaved black truffles, of course.

Chestnut Agnolotti Recipe

eggs

olive oil

all-purpose flour

salt

chestnuts, cooked

heavy cream, divided

unsalted butter

Kosher salt,

egg, beaten, for egg wash

celery stalks, diced small

(10-ounce) leek—greens discarded,

celeriac,

celery seeds

milk

heavy cream

lemon juice

salt and black pepper

Celery leaves,

Chervil pluches,

black truffles,

Make the pasta dough: In a medium bowl, whisk together the egg, yolks and olive oil. In the bowl of a stand mixer fitted with the dough hook attachment, mix together the flour and salt. Add the egg mixture to the flour and knead the dough for 4 to 5 minutes. Transfer the dough to a lightly floured surface, form into a round ball, cover with plastic wrap and let rest for 1 hour.

While the dough rests, make the chestnut filling: In a small saucepan, add the chestnuts, 2 cups heavy cream and butter. Bring the mixture to a boil then reduce to a simmer for 15 minutes.

Transfer the chestnut mixture to a high-speed blender and blend until smooth while gradually adding the remaining 1 cup of heavy cream. The purée should be thin enough that the blades of the blender don't stick. Season to taste with salt, transfer to a bowl, cover with plastic wrap directly over the purée and allow to cool completely. Transfer the purée to a piping bag and set aside.

Divide the pasta dough in half and cover the half not being used with a towel to prevent it from drying out. Roll out the first half of the dough into a sheet that's 20 inches by 8 inches by ⅛ inch. Cut the pasta sheet in half lengthwise and pipe a ½-inch-thick strip of filling lengthwise down the middle of the pasta. Brush the top half of the pasta with the egg wash, then pull the bottom half over the filling and press lightly onto the top half of the strip to seal. Using your fingers, press down on the filled section of the pasta to form 1-inch-long pieces of agnolotti. Make sure that there is no filling in between each pasta indent, then using a fluted piecrust cutter, cut the pieces of agnolotti. Transfer the agnolotti to a lightly floured, parchment-lined sheet pan, sprinkle with flour and set aside.

Bring a large pot of salted water to a boil. While the water comes to a boil, make your sauce. In a large sauté pan, heat the olive oil over medium heat. Add the celery and leeks, and sweat for 10 minutes. Add the celeriac and cook until tender, 5 to 7 minutes. Add the celery seeds, milk and heavy cream; bring to a simmer, then reduce to low and cook for 15 minutes.

While the milk and cream are reducing, add your pasta to the boiling water and cook until tender, 4 to 5 minutes. Strain the pasta and add the pasta sauce to the pot. Turn off the heat, add the lemon juice, season with salt and pepper, and transfer to a serving dish. Garnish with celery leaves, chervil and shaved black truffles, then serve.

This Pasta with Black Truffle Cream Sauce is sensational. The savory flavor of truffles nestled in a velvety parmigiano cream sauce wrapped in perfectly al dente pasta is a luxurious meal you can make at home in 20 minutes! The perfect pasta dish for special occasions or date nights at home. Buon appetito! 

Pasta with Black Truffle Cream Sauce 

(50 g) bottle of black truffles slices

garlic,

white wine (or chicken broth)

Parmigiano cheese (parmesan cheese), plus more for topping

Salt and Pepper to taste

Bring a large pot of salted water to a boil (4 quarts of water and 2 tablespoons of salt).

Place a large saute pan over medium heat, and add the olive oil. Add garlic and cook for 1 minute until fragrant. Add white wine and let steam for a few seconds until the alcohol evaporates. 

Add heavy cream, and whisk. When bubbles form reduce the heat to very low heat and add a bit of salt and pepper to taste. Whisk again.

Cook for about 2 minutes until the sauce has slightly reduced, it should be still liquid. Add 1 cup of parmigiano cheese and the truffles. Stir to combine. Turn the heat off. Cover with lid. 

Add pasta to boiling water. Cook according to al-dente package directions. Follow this guide to know when it is done. 

Once pasta is cooked, reserve ½ cup of the cooking liquid. Drain the pasta and add to the pan with the truffle cream sauce. If the sauce looks dry add a bit of the reserved pasta cooking water (you may not need to add any it depends on the type of pasta you use). 

Add the remaining Parmigiano cheese, and stir until the pasta is well covered with the creamy truffle sauce. Serve hot and top with a sprinkle of extra cheese.

Serve right away, garnished with truffles slices, and Buon Appetito!

This pasta dish is decadent and delicious!

Loved this recipe! Absolutely delicious, very quick recipe. Could easily be a weeknight meal. With the simple ingredients it comes together in no time, however feels luxurious with the addition of fresh grated Parmesan and truffles

https://mediavine-res.cloudinary.com/video/upload/t_original/v1668540007/ixzznqgui5usctyrhuyr.mp4

This Pasta with Black Truffle Cream Sauce is sensational. The savory flavor of truffles nestled in a velvety parmigiano cream sauce wrapped in perfectly al dente pasta is a luxurious meal you can make at home in 20 minutes! The perfect pasta dish for special occasions or date nights at home. Buon appetite!

Pasta with Black Truffle Cream Sauce

A classic compound butter is a tried and true way to preserve black truffles.

Real Black Truffle Butter

oz (1.5 tablespoons) black truffle

ice cube ice water

Inspect the truffles for any dirt and rinse if needed.

A day or two before making, store the whole truffle with the butter in a container with a tight-fitting lid. In the bowl of a stand mixer with the paddle attachment, mix the butter, salt, and chopped truffle until thoroughly combined.

Add the ice cube and continue to beat until the mixture is light and fluffy, and has a shiny look to it.

Transfer the butter to sheets of parchment and roll into logs, then refrigerate for two days before freezing to allow the aroma to penetrate the butter.

Leave the butter in the fridge to infuse for a while, 2-3 days. The butter will get stronger as it sits. Freeze the logs in a resealable vacuum bag. They will last for 6 months in the freezer.

https://www.youtube.com/watch?v=MUhmQ9NfPtA

https://foragerchef.com/black-truffle-butter/
Classic black truffle butter is something everyone should try at least once. For the best truffle compound butter, you want to use fresh truffles, not truffle oil. 

Truffle oil is usually way too strong, and a cliche. I like to call it the Axe Body Spray of condiments. 

I go over a lot more detail in the post, and if you think truffles are too expensive to enjoy, think again. There's a list of different budget truffles to try in the link above.

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