Penne with Chanterelles, Mascarpone, Lemon and Truffle, Lay The Table
Pasta

Penne with Chanterelles, Mascarpone, Lemon and Truffle

Penne with Chanterelles, Mascarpone, Lemon and Truffle, Lay The Table


Husband and wife team Raff and Ren, who own  Giacobazzis Italian deli in Hampstead, North London, are intensely passionate about finding the best possible ingredients and treating their customers to an experience theyd normally have to jump on a plane for.


This week,  from the woods of northern Italy, theyve imported some amazing chanterelle and porcini mushrooms, and from the hills of Umbria, a few rare black nuggets of gastronomical gold: truffles.


Penne with Chanterelles, Mascarpone, Lemon and Truffle, Lay The Table


Penne with Chanterelles, Mascarpone, Lemon and Truffle, Lay The Table


Whats a reluctant housedad to do, except to get stuck in and COOK!


This pasta dish is one of the best Ive ever tasted. The earthiness of the chanterelles, combined with the zing of lemon, the creaminess of mascarpone, the slight bitterness of parsley, the heat of chilli and head, unworldly fragrance of black truffle is to die for.


Serve this sauce with any pasta you fancy. I went with penne, which I cooked in a pan of boiling salted water for 8 mins until al dente.


Serves 2


2 tbsp olive oil
300g chanterelle mushrooms, wiped clean with kitchen towel
1 red chilli, deseeded and chopped
2 tbsp flat-leaf parsley leaves, chopped
3 tbsp mascarpone cheese
Juice of half a lemon
Salt and freshly ground black pepper, to taste
Grated Parmesan, to serve
Grated black truffle and slices of black truffle, to serve (optional if you cant get hold of truffles, the sauce still works a treat)


Penne with Chanterelles, Mascarpone, Lemon and Truffle, Lay The Table


1. Heat 1 tbsp olive oil in a frying pan and gently cook the mushrooms for 2-3 mins until they release their liquid. Remove with a slotted spoon, then wipe the pan clean.


Penne with Chanterelles, Mascarpone, Lemon and Truffle, Lay The Table


2. Add another tablespoon of oil to the pan and gently cook the chilli for 2 mins until soft. Add the parsley and stir.


Penne with Chanterelles, Mascarpone, Lemon and Truffle, Lay The Table


3. Return the cooked mushrooms to the pan, stir through, then add the mascarpone and lemon juice. Boil for 1-2 mins to thicken the sauce. Season with salt and pepper.


Penne with Chanterelles, Mascarpone, Lemon and Truffle, Lay The Table


 


Penne with Chanterelles, Mascarpone, Lemon and Truffle, Lay The Table


4. Stir in the cooked pasta and serve with grated Parmesan and grated truffle (if you have it)


Penne with Chanterelles, Mascarpone, Lemon and Truffle, Lay The Table


Penne with Chanterelles, Mascarpone, Lemon and Truffle, Lay The Table


 


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About

Hi, I am Norbert Lacle former internacional chef and vice president of AB Universal LLC. I have found that cooking calms me down and relaxes me (at least mostly, sometimes it drives me crazy!) And that it even makes me happy and satisfied from time to time.

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