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Trenete with Truffle Cream Sauce

Trenete with Truffle Cream Sauce

A delicious recipe from Chef David Ghantanfard, owner of Valbella Restaurant.
Ingredients for the Sauce
  • ½ pound room temperature truffle butter
  • ¼ cup truffle oil
  • To taste salt
  • To taste ground pepper
  • 1 quart heavy cream
  • 1 tbsp thinly shaved black truffles
Ingredients for Pasta
  • 2 cups durum flour
  • ½ cup semolina flour
  • ½ tbsp. salt
  • ½ cup water
  • 3 each large eggs

Directions for Pasta

1) Combine flour and salt

2) Add the eggs

3) Begin combining flour and eggs

4) Knead the pasta dough

5) Rest the pasta dough

6) Divide the pasta dough

7) Begin rolling out the pasta

8) Thin the pasta through pasta machine

9) Cut the pasta to desired lengths

*cooking, drying and or freezing- can be used immediately for fresh pasta or can be dried and stored for later use. Can also be hand rolled and cut if desired

Directions or the Sauce

1) Add butter to a hot sauce pan

2) Add cream to pan, bring to boil

3) Add truffle oil/truffle butter to cream

4) Add shaved white truffles to finish the sauce

To Create the Dish

1) Add fresh pasta to salted boiling water and cook to al dente, approximately 3 minutes

2) Add sauce to sauté pan and simmer, add parmesan Reggiano cheese to thicken

3) Add pasta to sauté pan and toss the pasta and sauce together

4) To finish plating, drizzle with white truffle oil and freshly shaven truffles to dish

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