I got my mom this truffle artichoke sauce from World Market a while ago and we were waiting for the perfect recipe to use it in then we got a bunch of truffle swag when we went to Italy so we put together this truffle-centric recipe.
{serves 3}
- 1 shallot
- 6 slices prosciutto (1 1/2 oz)
- 5 artichoke hearts (canned)
- a few sprigs of thyme
- drizzle truffle oil
- 2 tbsp olive oil
- 1/2 pat butter
- 7 crimini mushrooms
- 3 goat cheese ‘medallions‘
- panko bread crumbs
- 1 clove garlic
- 1/2 lb (8.8 oz) pappardelle
- truffle artichoke sauce *
*not necessarily necessary, you could use a basic alfredo or a little cream or even go without…I found this one at world market
- pre-heat oven to 350º F
- on a baking sheet drizzle artichokes with truffle oil and insert the thyme sprigs between the leaves
- in a small bowl make a kind of paste out of a bit of olive oil, panko breadcrumbs, thyme leaves and a minced clove of garlic and roll goat cheese medallions in it
- throw those onto the baking sheet also and put the goat cheese and artichokes in the oven
- remove the goat cheese medallions after 30 minutes or once the outsides start to brown
- continue baking the artichokes for about 5 more minutes
- slice shallot and mushrooms
- in a small saute pan heat 1 tbsp olive oil and 1 pat butter, caramelize shallots over low heat, stirring occasionally until they turn a caramel color
- remove from pan, add more olive oil as needed (not much), then lay prosciutto strips in pan until they crisp up, then remove those and add the mushrooms
- stir occasionally until mushrooms are fragrant and look cooked through
- bring a large pot of water to boil and cook pappardelle according to package instructions
- pour truffle artichoke sauce (or whatever you choose to use, not if you’re using cream) into a glass bowl and once pasta is just about done cooking, add 1/2 cup of the pasta water into the sauce to thin and stir to incorporate
- drain pasta and add thinned sauce, mushrooms and shallots, prosciutto, artichokes and goat cheese and garnish with more thyme
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