Boscaiola Spaghetti with Truffle Salsa
Pasta and Pizza • European
Description
Boscaiola spaghetti with truffle salsa
Ingredients
- Frozen White Mushrooms 3 pieces
- Spaghetti 10 oz
- Marinated cherries 5 oz
- Garlic 3 cloves
- Chopped Sage Leaves 2 tablespoons
- Olive Oil 2 tablespoons
- Dry White Wine 0 fl oz
- Truffle Paste 2 teaspoons
- Parmesan Cheese 0 oz
- Smoked pork knuckle 1 piece
Step-by-Step Guide
Step 1
Thaw the mushrooms on the top shelf of the refrigerator overnight. If you're short on time, you can place them in a sealed bag and run cold water over them.
Step 2
Remove the meat from the pork bone and chop finely.
Step 3
Crush the garlic with the side of a knife and chop it medium.
Step 4
Heat olive oil in a saucepan and add the chopped mushrooms in medium pieces, sautéing constantly until golden brown.
Step 5
Add halved cherry tomatoes, meat, garlic, and half of the thyme leaves, reduce the heat, and sauté over medium heat, stirring for about 3 minutes, then add the dry white wine.
Step 6
Simmer for about 3 minutes until the alcohol evaporates and the sauce thickens slightly.
Step 7
Do not overcook, so the sauce remains liquid.
Step 8
Remove from heat and stir in 2 teaspoons of truffle salsa.
Step 9
Grate the Parmesan cheese using a fine grater.
Step 10
Cook the spaghetti (linguine or tagliatelle can also be used) according to the package instructions until al dente. Drain the water.
Step 11
Mix with the sauce.
Step 12
Serve, topped with grated Parmesan and the remaining thyme.
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