Pino Posteraro Cioppino’s Mediterranean Grill & Enoteca From Oregon Truffle Festival

Pino Posteraro Cioppino’s Mediterranean Grill & Enoteca From Oregon Truffle Festival

Since I will be covering The Oregon Truffle Festival from January 25-27, 2013, I wanted to share a recipe from last year. There is still space for some of the events in addition to the Marketplace on Sunday. Hope to see you there.

Cooking Class at Oregon Truffle Festival                         Photo David Barajas

Pino Posteraro
Cioppino’s Mediterranean Grill & Enoteca

Garganelli “alla Norcina” with Calabrese Sausage & Oregon White Truffles

Wild Boar Sausage Calabrese Style –

500 grams Wild boar shoulder ground

500 grams Pork shoulder ground

50 grams pimenton d’espallette pepper paste

25 grams sea salt fine Method:

10 grams juniper berries 10 grams fennel seeds
5 grams fennel pollen sausage casings

fine kitchen string


Combine the ground meat and spices in a mixing bowl. Knead together until well mixed. Case the sausages if desired using fine string to seal the link ends (casing technique demonstrated in class).page1image24320


Sausage from Cooking Class Oregon Truffle Festival      Photo David Baraja

Pasta –
300 grams Garganelli

all’uovo (egg pasta) 100 grams Calabrese

sausage; out of casings

30 grams fresh white truffles

20 grams onion confit, cooked in olive oil

30 grams extra virgin olive oil

2 grams garlic confit; smashed


25 ml dry white wine

2 tablespoon heavy cream

30 grams grated parmesan cheese

1 tablespoon unsalted butter

1 pinch black pepper 2 bay leaves

140 ml onion nage (light onion or vegetable stock)


Sweat the sausage in olive oil with the onions and garlic.

Add the wine and then finally the onion nage. Reduce by half, add the cream and the butter.

Cook the pasta al dente in salted water, drain it well, toss it with the sauce while you are adding the parmesan cheese and a pinch of black pepper. Finish with fresh shaved white truffles and white truffle foam.


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