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WILD MUSHROOM AGNOLOTTI, FROM JOHN SURLA

WILD MUSHROOM AGNOLOTTI, FROM JOHN SURLA

WILD MUSHROOM AGNOLOTTI

(2 SERVINGS)

Ingredients

1 tsp. fresh garlic, minced

1 tsp fresh shallots, minced

1 tsp. fresh sage leaves, chiffonade cut

2 Tbs. butter

2 cups heavy cream

½ cup Fiscalini Truffle Cheddar

½ bag spinach

10 each Wild Mushroom Agnolotti or Ravioli

1 tsp. white truffle oil

salt and pepper to taste

 

Method:

-In a thick bottom pot, saute the garlic, shallots, sage, in butter till lightly brown

-deglaze pan with white wine.

-reduce to almost nothing, then add heavy cream

-reduce slowly to half, then add grated Fiscalini Black Truffle Cheese.

-season with salt and pepper to taste

-boil the Agnolotti’s in salted boiling water until they float to the top, about 5 mins.

-strain agnolottis into sauce, add spinach

-To Plate:  Place agnolotti’s in the middle of plate.  Sauce and spinach on top and around plate.

-Grate some Fiscalini Black Truffle Cheese on Top and drizzle White Truffle Oil.

 

 

Executive Chef, John M. Surla

Proprietor, Fina & Surla’s

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