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Three-Color Tortelloni with Mushroom Sauce and Truffle Oil
Ingredients (Serves 6)
450 gr. (1 pound)
 Three-color tortelloni filled with cheese and spinach, or other cheese-stuffed pasta.
1
 Small red onion, chopped
1
 Garlic clove, whole
1
 Stalk celery, chopped
1
 Small carrot, chopped
450 gr. (1 pound)
 Fresh mushroom
200 gr. (7 oz.)
 Tomatoes, chopped (Roma or vine tomatoes are best)
2 Tbs.
 Extra virgin olive oil (EVOO)
2 Tbs.
 Dry white wine
1 Tbs.
 Truffle-flavored extra virgin olive oil
Preparation
•
 Brown chopped onion in EVOO in a large saucepan on medium low heat.
•
 Add chopped celery, carrot, and garlic clove and cook for a few minutes.
•
 Turn heat higher, add finely minced mushroom stems and wine. Mix from time to time until wine has evaporated (about 10 min.)
•
 Lower heater, add sliced mushrooms buttons, chopped tomatoes and cook for about 10 more minutes.
  Add mint leaves and cook for 5 more minutes.
  In the meantime cook tortelloni in boiling salted water. Drain when al dente (slightly unnder cooked for average American palate – check package for cooking time).
•
 In a serving bowl mix pasta with sauce, add salt and sprinkle with oregano-flavored EVOO to taste, toss, and serve.
Three-Color Tortelloni with Mushroom Sauce and Truffle Oil - Step 1: image 1 of 4
Three-Color Tortelloni with Mushroom Sauce and Truffle Oil - Step 2: image 2 of 4
Three-Color Tortelloni with Mushroom Sauce and Truffle Oil - Step 3: image 3 of 4
Three-Color Tortelloni with Mushroom Sauce and Truffle Oil: image 4 of 4
Click on the images above to see larger pictures
Comments
•
 The truffle-flavored EVOO adds a strong, delicious, typical tang to dish, which is very rich because of the stuffed pasta and the abundant sauce.
Wine and Beverage Pairing
•
 Monferrato DOC, Ghemme DOCG, Nebbiolo DOC, Valdichiana DOC, Sangiovese di Toscana IGT, Cabernet Sauvignon, Cannonau di Sardegna.


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    June 12, 2010
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