Fit Foodie Graziella Baratta re-creates a dish she discovered in Orvieto, Italy, where she fell in love with mushrooms!
For the sauce
2 Tablespoon (As needed to coat the bottom of the pot)
6 Clove (30 gm)
Baby portobello mushrooms
16 Ounce, sliced
2 Cup (32 tbs) (plus some extra pasta water)
Fresh sage leaves
15 Gram (1 handfull)
For the pasta
16 Ounce (High fiber, whole grain variety used)
2 Cup (32 tbs) (As required to boil the pasta)
1 Teaspoon (Boiled in salt water)
1. In a pot, boil water with a little salt in it. Cook the farfalle pasta as per instructions on the pack. Drain and set aside.
2. Heat up a pan with olive oil just enough to coat the bottom of the pan well. Add the finely chopped or minced garlic and saute for about a minute or so until the mushroom slices dehydrate.
3. After about 5 to 7 minutes, sprinkle some sea salt and pepper.
4. Add chicken stock, stir and let it simmer on high heat for about 5 minutes.
5. Add the freshly chopped sage leaves and let it continue to simmer for a minute or two.
6. Add 3/4 to 1 tbsp of cornstarch (to thicken the sauce), using the back of the spoon blend it well into the simmering sauce.
7. Add 1 tbsp of black truffle oil and stir.
8. Add the boiled and drained pasta along with a couple of spoons of pasta water. Stir gently to coat the pasta well with the sauce.
9. Serve warm garnished with shavings of Romano cheese.