A sophisticated yet homey pasta dish showcasing the stellar truffle and wild mushrooms all held together with fresh pasta. To accentuate the truffles, we prepare a light emulsion of the chanterelle and crispy seared matsutake mushrooms, house-made prosciutto, and of course shaved Périgord truffles.
INGREDIENTS:
Serves 6-8
Chanterelle Emulsion
- 8 oz fresh Chanterelle mushroom, washed and 1/4 “ of the stem removed
- 1ea garlic clove, chopped
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1 cup finely grated Parmesan Reggiano cheese
- 1 cup blended oil (75% EVO & 25% canola oil)
- 1 tablespoon Champagne vinegar
- Salt and pepper to taste
Whipped Mascarpone
- 1 cup mascarpone
- ¼ cup finely grated Parmesan Reggiano cheese
- ¼ cup crème fraîche
- 1 teaspoon grated Périgord truffle
- salt and pepper to taste
Pasta
- 12 oz dried strozzapreti pasta (we make fresh, though dried is good too)
- 6 oz fresh matsutake mushroom (small), sliced into coins
- 4 oz chanterelle mushroom, washed, chopped
- 2 tablespoon olive oil
- 2 ea garlic clove, sliced thin
- 1 teaspoon chili flake
- ¼ cup white wine, we prefer Valette Chardonnay (and for drinking)
- 2 tablespoon olive oil
- ½ cup finely grated Parmesan Reggiano cheese
- 2 tablespoon Italian parsley, chopped
- 4 tablespoon unsalted butter
- 16 slices Prosciutto di Parma (we use our house made, though it takes 2 years..)
- 1 ea Périgord truffle, (45g)
DIRECTIONS:
Chanterelle Emulsion
Lightly sauté Chanterelle Mushrooms in olive oil with chopped garlic. Once tender, remove from heat and let cool. In a blender, place Garlic, Mustard and Champagne Vinegar, and blend until smooth. Slowly add the sautéed mushrooms until incorporated. Once mixture is smooth, slowly add blended oil to create an emulsification. Pass through a chinois, Season with salt and pepper and reserved chilled.
Truffled Mascarpone
Combine all ingredients in a stand mixer with a paddle attachment and whip until smooth and aerated. Season with Salt and Pepper and reserved chilled.
Cooking the Pasta
Bring 10 cups of salted water to a rolling boil. Carefully add Pasta.
As pasta is cooking, heat a large sauté pan over medium high heat. Add in Olive Oil, Sliced Garlic, Chili Flake, and Mushrooms. Sauté until Mushrooms begin to lightly crisp and garlic is toasted. Deglaze the pan with white wine and add in 2 tablespoons of the unsalted butter. Reduce the heat to low and stir until the butter and wine have incorporated. It’s helpful to add a tablespoon or two of the pasta water at this stage. Once the Pasta in al dente, strain and add directly to the sauté pan. Add remaining butter and continue to cook on low heat for 1 to 2 minutes. Slowly sprinkle in the Parmesan while stirring. Finally, add in the Chopped Parsley.
Plating
Spread an even layer of the Chanterelle Emulsion on the base of the serving dish, then carefully layer the pasta on top. Top the pasta with one large spoonful of the Truffled Mascarpone, then arrange sliced prosciutto around the Mascarpone. Garnish with fresh parsley and thinly sliced Truffle right before serving…
Saluti!
Recipe courtesy of Chef Dustin Valette (Valette, The Matheson & Roof 106, Healdsburg, CA), for the 2026 Napa Truffle Festival.
