WILD MUSHROOM AGNOLOTTI, FROM JOHN SURLA
WILD MUSHROOM AGNOLOTTI
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
-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