Summer Truffle and Porcini Pasta

Convives

Préparation (min.)

Cuisson (min.)

Ingrédients

400 g of pasta (preferably tagliatelle)
40 g of summer truffle Plantin or
40 g of summer truffle carpaccio Plantin
30 g of dried porcini mushrooms
1 shallot
200 ml of fresh cream
40 g of grated Parmesan cheese
20 g of butter
1 drizzle of olive oil
Fine salt
Freshly ground pepper

A Recipe for Summer Truffle Pasta with Woodsy and Elegant Flavors

Dive into a true forest dish where indulgence meets the elegance of seasonal ingredients. This summer truffle and porcini pasta offers a delicate sensory experience, marked by woodsy aromas and earthy notes characteristic of the underbrush. The combination of the pasta's softness and the aromatic intensity of the mushrooms creates a subtle balance, enhanced by the finesse of the truffle.

The creamy texture of the sauce, achieved through a delicate emulsion, perfectly coats the pasta to reveal each flavor. The rehydrated porcini add a depth of taste that elevates the summer truffle without overpowering it. This dish embodies an accessible yet refined summer truffle pasta recipe, ideal for generous cooking.

Perfect for a convivial moment, this dish illustrates the harmony between simplicity and sophistication, presented in a plate with autumnal accents and delicately fragrant.

Cuisinez cette recette avec les produits Plantin

Summer truffle carpaccio - 40 g

€14.00

(8 reviews)

Summer truffle carpaccio - 100 g

€27.00

(11 reviews)

Truffe d'été fraîche 100g | PLANTIN - L'art de la truffe

Fresh whole summer truffles

From

€31.50

(24 reviews)

Préparation

Rehydrating Dried Porcini Mushrooms

Soak the dried porcini mushrooms in a bowl of warm water for about 20 minutes to allow for optimal hydration. This step is essential to reveal their woody aromas and melting texture. Gently drain them, reserving some of the filtered soaking water, which is rich in flavor. This aromatic base will pair perfectly with summer truffle or summer truffle carpaccio.

Preparing the Aromatic Base

In a pan, melt the butter with a drizzle of olive oil. Add the finely chopped shallot and cook over low heat until it becomes translucent. Then incorporate the rehydrated porcini mushrooms and sauté them to fully release their earthy notes, ideal for enhancing summer truffle or summer truffle carpaccio.

Making the Forest Sauce

Pour the fresh cream into the pan and gently mix to create a creamy emulsion. Let it simmer over low heat to achieve a perfect binding between the ingredients. Add a small amount of soaking water to intensify the flavor and add depth to the sauce, harmonizing with the summer truffle or summer truffle carpaccio.

Cooking the Pasta Al Dente

Cook the pasta in a large pot of salted water, ensuring it is al dente. This technique helps maintain a firm and pleasant texture, ideal for absorbing the sauce without falling apart. Drain the pasta, reserving a ladle of cooking water, perfect for accompanying the summer truffle or summer truffle carpaccio.

Assembly and Finishing with Truffle

Incorporate the pasta into the sauce and mix gently, adding a bit of cooking water if necessary to perfect the binding. Off the heat, add the slices of Plantin summer truffle or Plantin summer truffle carpaccio to preserve their subtle aroma. Finish with parmesan and a twist of pepper for an elegant touch.

Astuce(s) du Chef Plantin

Add the truffle off the heat to preserve its delicate aromas. Use the pasta cooking water to adjust the texture and achieve a perfectly emulsified sauce. Prefer a fine slice of the truffle for an even distribution of flavor.

Pour aller plus loin

Which truffle to choose for porcini pasta?

Summer truffle is ideal for pairing with porcini due to its subtle fragrance and fresh notes. It balances the woody aromas of the mushrooms without overpowering them.