Over this past weekend at the Napa Truffle Festival, guests had the opportunity to indulge in a variety of truffle inspired dishes. Here are two delicious truffle dishes created by Host Chef of the Truffle Festival and Owner Chef of La Toque in Napa, Ken Frank.
TAGLIATELLE PASTA WITH FRESH BLACK TRUFFLES
Ingredients (Serves 4)
- 1⁄2 lb. lardons, cut in 1⁄2” cubes (25-30 cubes), blanched first for 2-3 minutes
- 1⁄2-1 cup mushroom broth (can use vegetable broth, chicken broth or, in a pinch, water)
- 2 eggs (preferably ones that have been stored with the truffles), beaten
- Parmesan cheese
- 1⁄2 lb. fresh Tagliatelle pasta
- Sea salt
- 1 fresh black truffle (approximately 2 oz.)
Sauté lardons for about 3-4 minutes in a fry pan un l crispy on the outside. Add broth and swirl pan to deglaze. Add egg and swirl pan again to mix ingredients. Place fresh pasta in boiling water and cook until just al dente, drain and add to the pan. Coarsely grate Parmesan cheese into the pan and mix all of the ingredients together. Add salt to taste and top with shavings of fresh black truffles.
RAVIOLI “SUNNY SIDE UP” WITH FARM EGG AND TRUFFLE BUTTER
Ingredients (Serves 4)
- 4 fresh farm eggs (plus one egg for egg wash)
- 1 sheet fresh pasta (eight 5 inch squares)
- ½ cup cooked white beans
- ½ cup ricotta cheese
- 4 tablespoons finely chopped fresh truffle
- 3 ounces good sweet butter
In a tightly sealed jar, store whole eggs with fresh truffles in the refrigerator for at least 48 hours. This is critical to allow the truffle flavor to infuse. Puree well-cooked white beans in food processor until smooth. Add ricotta and half of the chopped truffle and mix well to incorporate. Season with salt to taste. Load truffled bean/ricotta mixture into a pastry bag. Pipe a 3-inch circle of the bean/cheese mixture onto 4 of the pasta squares making sure the whole in the center will be the perfect size to gently cradle a raw egg yolk. Without breaking, carefully place a truffled egg yolk in the center, brush the perimeter with egg wash and carefully press the top sheet of pasta around the yolk. Trim the rim to give each piece the free form shape of a fried egg. Cook 3 minutes in boiling salted water. In the meantime, warm the butter and remaining fresh truffle in a sauté pan, season with salt and swirl in a small amount of the pasta cooking liquid to make a sauce. Place each ravioli on a plate and spoon truffle butter on top.
Dynie Sanderson – “NapaFoodGal” is the Food and Flavor Editor for Napa Valley Life Magazine with over 15 years as a contributor. Editorial features focus on food, wine and travel.
Dynie has written for a variety of regional lifestyle publications and was the founding Publisher/Editor of Napa Valley’s GuestWest Magazine.
Active member of International Food Wine and Travel Writers and Bay Area Travel Writers