Spaghetti alla Chitarra with Porcini mushrooms and Urbani Truffles
A creation by international chef Luca Ciano. For this recipe, Excellent Gusto selected truffles from Urbani Truffles, an Italian company based in the region of Umbria, world famous for their typical products of excellence. Excellent Gusto presented Spaghetti alla Chitarra with Porcini mushrooms and Urbani Truffles at EXPO Milan 2015 where it was wildly successful: Learning and Sharing is important for creating Life Energy on the Planet! Watch the video of the initiative at 2015 EXPO Milan by clicking here.
Ingredients
Serves 4 – Prep. 20 min – Cooking Time 20 min
320g Spaghetti alla Chitarra (fresh pasta); 100g Urbani black truffle, shaved; 10g Urbani white truffle paste; 100g fresh Porcini mushrooms, sliced 1cm thick; 50g Parmigiano Reggiano (24 months old); 100ml vegetable stock; ½ cup white wine, dry; 150ml fresh cream; 1/3 onion, thinly chopped; 1 garlic clove, crushed; 2 tbs extra virgin olive oil; 20g unsalted butter; Salt & Pepper.
Method
Bring salted water to a boil (7gr salt to 1lt water).
Meanwhile, in a large frying pan add oil and butter, when hot add onions, garlic and cook until soft and golden. Add Porcini mushrooms and cook for 2-3 minutes.
Add white wine and allow to evaporate, then add vegetable stock and reduce by 2/3, add cream and reduce by 1/2. Add truffle paste and check seasoning.
Drop the pasta into boiling water and stir well. Cook the pasta until it is “al dente” and drain while saving a little of the cooking liquid. Add the pasta to the frying pan and mix with the sauce over low heat, stirring for 1 minute and adding a little of the cooking water (about ½ cup) to keep the pasta moist.
Remove from heat and add half of the black shaved truffles and Parmigiano Reggiano. Stir well.
Plate Presentation
Divide into 4 bowls and garnish the pasta with the remaining shaved truffle.
*Spaghetti alla Chitarra (translated means “Guitar Spaghetti”) is a type of egg pasta, typical of Abruzzo region of Italy, known for its distinctive square shape. The traditional tool used for cutting the pasta is called “Chitarra” (guitar), a large, rectangular wooden frame, with numerous thin wires stretched across the long side, that looks rather like a stringed instrument. The Spaghetti remains thick 2 /3 mm and porous, fit to be served with rich sauces and eaten with exquisite taste!
Chef Luca Ciano choosing top quality Porcini mushroom at an Italian market
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