Bite with Belkys: Pappardelle Al Porcini from Romeo's Cafe

The Chef & Owner: Romeo Majano

The Restaurant: Romeo's Cafe

The Dish: Pappardelle al Porcini

Ingredients:

1 lb. of fresh pappardele pasta

2 Tbs of extra virgin olive oil

2 garlic cloves, minced

2 sprigs of fresh rosemary

7 oz. of mixed mushrooms (dried porcini, fresh porcini and portobello mushrooms)

1 cup of hot chicken stock

1/4 cup of white wine

1/2 cup of demi glace

1/4 cup of heavy whipping cream

1/4 cup of parmesan cheese, grated

1 Tbs of white truffle oil

salt and pepper, to taste

Method of Preparation:

-Start by pouring a drizzle of extra virgin olive oil in a hot pan. Then, saute minced garlic.

-Next, add fresh rosemary, dried porcini mushrooms, fresh porcini mushrooms, portobello mushrooms, chicken stock and white wine.

-After, add demi glace or substitute it with beef stock. Make sure to season the sauce with salt and pepper. Let it reduce for about five to seven minutes.

-Then, pour in some heavy cream and reduce the sauce again.

-In the meantime, cook fresh pappardelle pasta and then toss it into the sauce.

-To finish, add grated parmesan cheese and a drizzle of white truffle oil. Mix this all together.

To Plate:

Garnish with chopped parsley.

Serves: 4

Serving Suggestion: Chardonnay

FOR MORE INFORMATION:

Romeo's Cafe

2257 SW 22 Street

Miami, FL 33145

305-859-2228

www.romeoscafe.com