Chef-Owner Dustin Valette buys black truffles from Jackson Family annually to highlight in dishes at his restaurants Valette and The Matheson, both in Healdsburg. Feel free to use black, burgundy or white truffles in this sophisticated yet homey dish that was created by Nate Davis, executive chef of The Matheson.
Ingredients
- 8 ounces fresh chanterelles, cleaned and trimmed
- 1 tablespoon olive oil
- 1 garlic clove, chopped
- 1 teaspoon Dijon mustard
- 1 tablespoon Champagne vinegar
- 1 cup blended oil (75% extra virgin olive oil with 25% canola oil)
- Salt and pepper to taste
- 1 cup mascarpone
- ¼ cup each finely grated Parmigiano Reggiano & crème fraîche
- 1 teaspoon grated black, burgundy or white truffle
- Salt and black pepper, to taste
- 8 ounces dried strozzapreti pasta
- 2 tablespoons olive oil
- 2 garlic cloves, thinly slices
- 1 teaspoon chili flakes
- 6 ounces fresh matsutake, sliced into small coins
- 4 ounces chanterelles, cleaned and chopped
- ¼ cup white wine
- 4 tablespoons unsalted butter
- ½ cup finely grated Parmigiano Reggiano
- 2 tablespoons chopped Italian parsley
- 4 slices prosciutto
- 1 black, burgundy or white truffle (approximately 45 grams)
- Chopped parsley, to garnish
Preparation
Lightly sauté the chanterelles in 1 tablespoon olive oil with chopped garlic. Let cool. In a blender, combine the chanterelle mixture, mustard and Champagne vinegar; blend until smooth. Slowly add the oil, blending to create an emulsion. Pass through a chinois into a bowl. Season with salt and pepper. Refrigerate until ready to use.
To make the truffled mascarpone, combine all ingredients in the bowl of a stand mixer with a paddle attachment; whip until smooth. Season with salt and pepper. Refrigerate until ready to use.
To cook the pasta, bring a pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente.
Meanwhile, heat a large sauté pan over medium-high heat. Add olive oil, garlic, chili flakes and mushrooms. Sauté until the mushrooms begin to lightly crisp and garlic is toasted. Add the white wine and stir to deglaze the pan. Stir in 2 tablespoons of the unsalted butter. Reduce the heat to low and cook, stirring, until the wine has evaporated. Stir in 1–2 tablespoons of the pasta water.
When the pasta has cooked, strain and add directly to the sauté pan. Add the remaining 2 tablespoons butter and continue to cook on low heat for 1 to 2 minutes. Stir in the cheese, then stir in the chopped parsley.
To serve, spread an even layer of the chanterelle emulsion on each serving dish, then arrange the pasta on top. Top the pasta with 1 large spoonful of the truffled mascarpone, then arrange sliced prosciutto on top. Garnish with fresh parsley and thinly sliced truffle just before serving. Serves 4.
