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Appetizer

Black Truffle Pasta Purseittes

Black Truffle Pasta Purseittes Image
INGREDIENTS

PASTA

  • 1 Sacchettoni, frozen

CHAMPAGNE SAUCE

  • 2 T Butter
  • 5 oz Shallots, chopped
  • 2 clvs Garlic, chopped
  • 250 mL Champagne
  • 250 mL Heavy Cream
  • 2 T White Truffle Oil
  • 1 T Basil, chopped
  • 1 T Salt
  • 1 T Ground White Pepper

JULIENNE VEGETABLES

  • 1 Carrot, sautéed
  • 1 Leek Stalk, sautéed
  • 1 Onion, sautéed
  • 1 Garlic, sautéed

SERVICE

  • Black Truffles, shaved, 4 per plate
  • 4 oz Chives, finely sliced
  • 8 oz Parmesan, shaved
INSTRUCTIONS

FOR THE PASTA

  1. Cook the pasta in boiling water season with salt and olive oil.
  2. Remove and serve immediately.

The purseittes referenced in the name are actually Sacchettoni pasta which are also know as Beggar's Purse pasta. Purseittes is French for purse.

FOR THE CHAMPAGNE SAUCE

  1. Sautee shallots in garlic and butter until soft
  2. Add the Champagne and reduce by half
  3. Add the cream and Basil-reduce by 1/3rd add whisk in the roux,-to obtain the required consistency (the sauce should be very smooth and light in texture) and simmer for 5 minutes
  4. Strain the sauce with a fine chinois and stir in the truffle oil-season with salt and ground black pepper and reserve for service.

FOR THE JULIENNE VEGETABLES

  1. Sautee the Julienne vegetables and Garlic in Olive Oil until just tender

FOR THE SERVICE

  1. Coat the pasta lightly with the sauce serve 4 pieces on each dish.
  2. Top with Julienne Vegetables.
  3. Garnish with shaved black truffles, shaved parmesan cheese and finely chopped chives.

The Black Truffle Pasta Purseittes has been offered on the Animator's Palate menu.

Created 2023-01-17 08:23:55 – Last Modified 2024-02-02 08:07:12