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.
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).
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)
Board Member, Co-Chair Conference & Media Trip Committee, Past President
Freelance Lifestyle Journalist
Follow me: @maralynhill
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.