PASTA
1 cup Flour *
1 large Egg
1 tsp Salt
1 tsp Pepper, white
2 tbsp Water
2 tbsp Oil, olive
SAUCE
2 tbsp Butter
2 tbsp Mushrooms, button, chopped
2 tbsp Puree, shallot **
1 tsp Peppercorns, crushed
2 Bay leaves
1 cup Wine, white
2 cup Stock, chicken
1 cup Cream, heavy
1/2 cup Wine, Madeira
4 tbsp Truffles, finely chopped
Salt (to taste)
Pepper (to taste)
ASSEMBLY
4 tbsp Mushrooms, cepes, sliced
4 tbsp Mushrooms, Shitake, - sliced
4 tbsp Mushrooms, Chanterelle, - sliced
1 tbsp Oil, olive
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* The flour used for this pasta recipe is made up of 70% semolina, and 30% of either all-purpose, rice, or buckwheat flours.
** See recipe for Shallot Puree.
For the Pasta: ==============
Place your flour on a work space. Add the egg, olive oil, water, salt and pepper. Mix and roll the dough into a ball, then continue working by hand until smooth and consistent. Dust the dough lightly with flour. Run the dough through a pasta machine to form noodles.
Dust with flour and reserve.
For the Sauce: ==============
Melt the butter in a saute pan. Add the mushrooms, shallot puree, peppercorns, and bay leaves. Reduce the mixture over high heat for about 2 minutes.
Add chicken stock and continue cooking over medium heat for 2 to 3 minutes.
Add cream, bring the mixture to a boil, then reduce by one-third and make it a smooth consistency. Adjust the seasoning.
In another saute pan, add Madeira wine to 3 tablespoons of truffles. Reduce over high heat for 2 to 3 minutes.
Strain the cream sauce into the truffles and wine, then reduce it to a smooth consistency.
To Assemble: ============
Cook the pasta in plain boiling water, then drain. In a saute pan, heat 2 tablespoons of olive oil, 1 tablespoon of chopped truffles, salt, and pepper. Add pasta to the saute pan.
Add a little cream truffle sauce and heat.
In another saute pan, saute 1 tablespoon sliced cepes, 1 tablespoon sliced shitake and 1 tablespoon of sliced chanterelle mushrooms in 1 tablespoon of olive oil. Strain.
To serve, ladle some of the sauce onto a serving plate, swirl pasta in the center and garnish with a quarter of the sauteed mushrooms. Top with chopped truffles.
Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Masataka Kobayashi, Masa's, Vintage Court Hotel, : San Francisco, CA
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip
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