Folks,
This is one of my favorite recipes (and how I got hooked on white truffle oil). Dallas McGarity did this for one of our cooking classes while he was Executive Chef at Volare, and has very generously allowed me to share it with all of you.
Regarding the pasta, you can make your own fresh pasta as Dallas does or buy frozen fresh pasta dough (I get mine at Lotsa Pasta) and cut it into strips about 1/4 - 1/2 inch wide. You really want to use fresh pasta for this recipe.
Thanks, Dallas!
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TAGLIOLINE CON TARTUFO E PROSCIUTTO
(Pasta with Truffle & Proscuitto)
For the pasta dough:
1 egg to 1 pound of flour and add a pinch of salt
For the sauce:
1 tablespoon extra-virgin olive oil
1 teaspoon butter
½ cup white wine
½ cup prosciutto, cut into strips
2 cups heavy cream
1 cup frozen peas
1 tablespoon white truffle oil
1 tablespoon garlic, minced
salt and pepper to taste
1) Roll out the dough and cut into thin ribbon shapes. Wait until you are about to eat to cook it or it will become mushy and stick together.
2) Heat the oil and cook the prosciutto until crisp. Add the garlic.
3) Deglaze the pan with white wine. Season to taste.
4) Add the heavy cream and reduce until it becomes thicker. Next swirl in the butter and add the peas. Remove from heat once the butter melts, then stir in white truffle oil and toss in the pasta.