Tuesday, May 05, 2009

Tuesday, May 5th - Porcini Tondi in Sage Butter

I don't know why I felt the need to top this dish with a portion of tuna loin. I was really craving protein. I will often do this and D humoured me but I think he could have done without it. I personally liked it. The porcini tondi is from the First Ravioli store. It was quite good because there was so much filling compared to the smaller shapes. I think as far as mushroomy flavour goes, their wild mushroom ravioli is better.

I highly recommend you boil this longer than you think you should. 11 - 12 minutes. We don't to 10 and it was still a bit too al dente. The 8 minutes you might think for other fresh pasta was way too soon.

Sage Butter
Melt 4 pats of butter with some olive oil until nutty coloured and most of the foam is gone from the water in the butter.
Add sage leaves, about 10.
Toss the cooked pasta in.
If you want to further accentuate the mushroom, drizzle on some truffle oil. Top with freshly grated parmesan.

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