Thursday, February 9, 2012
Bite with Belkys: Pappardelle Al Porcini from Romeo's Cafe
Valentine's Day is almost here, and if you're still looking for a romantic restaurant or for a dish to wow your sweetheart, we're stopping by one of the most intimate spots in Miami and learning how to make one of the chef's favorite dishes. Time to grab A Bite with Belkys.
The Chef & Owner: Romeo Majano
The Restaurant: Romeo's Cafe
The Dish: Pappardelle al Porcini
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.
Garnish with chopped parsley.
Serving Suggestion: Chardonnay
FOR MORE INFORMATION:
2257 SW 22 Street
Miami, FL 33145