Delivering Restaurant Quality Meal Kits to "Turn the Home Cook into a Chef"

Previous Item: Fresh Linguine with Chanterelles in a Fresh Black Winter Périgord Truffle Cream Sauce (Garlic-Infused Olive Oil Substitute Available) - (Time to Cook: 20 min. / Cook By Date: Sunday)

$44.00
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Meal Description

This dish is as simple as it gets.  The fresh pasta will only take one minute to cook in a pot of heavily salted water, which should taste like the sea.  The Chanterelles are briefly sautéed and then the cream added to reduce (Note: cream can be substituted with simple olive oil) and the fresh Parmigiano Reggiano and Truffles added.  The pasta will then go into the pan with mushrooms with a splash of pasta water to complete.

The Winter Black Périgord Truffle season is upon us and will last for another 6 weeks. The Black Perigord, or Tuber melanosporum, is the truffle that is the subject of epic stories written in iambic pentameter. This dark tuber with its marble-veined flesh has the strongest flavor and aroma of all the black truffles. The Périgord is indigenous to that region of France, which is also renowned for its Foie Gras, while Black truffles also can be found in Italy and Spain. Although truffles are found in parts of North America, Australia, and Asia, none compare to the quality produced here.

Truffles have a symbiotic relationship with trees, mainly oak and hazelnut, providing the truffle with sugars while the fungus in turn provides essential nutrients to the trees. The spores give off a scent, which is why specially trained dogs and pigs are used to dig the tubers in the wild.

Now, fresh truffles are not to be confused with Truffle Oil, which are not made from truffles. These oils are artificially made with thioethers chemical compounds (2,4-Dithiapentane). We do not use these oils.

This meal highlights the Winter Black Perigord Truffle. Retailing for about $120 per ounce, or $1,920 per pound, these certainly are one of the most expensive ingredients available (next to the White Truffle, also currently in season, which retails for $5-$6K per pound), but a little goes a long way. A few slices of Fresh Black Winter Perigord Truffles adds a strong and robust accompaniment to any dish.   

As for the pasta, we will be making the linguine the morning of delivery.  We are using imported Doppio Zero, or "00" Italian flour, which is finely ground and powdery, yielding a light and porous dough. The Italians categorize flour based on a scale of 2 for coarsely ground to “00” for fine.  00 is from the central part of the grain and is pure white, while with Type 2 contains the husk, the outer layer of the grain, and is darker and coarser. Double Zero flour is unique and distinctive from finely ground pastry flour found in the U.S., as the gluten behaves differently by producing both a strong and elastic noodle.  It is this elasticity that provides for a superior chew and “mouth feel.”   

Buon Appetito!

Time to Cook:  30 min.

Cook by Day: Friday *Let us know at checkout if you are not cooking on the day of delivery and certain items will be left unprepared.

Items included (serves 2):

Fresh Pasta

Chanterelle Mushrooms (2 oz per serving)

Parmigiano Reggiano

Cream

Olive Oil

Garlic Confit

*Menu items subject to slight variation based on the availability of fresh ingredients; Picture is not necessarily representative of final dish


Meal Contains (including add-ons):  Milk, Wheat, Egg.  We store, portion, and package various meal kits containing all eight (8) major allergens (milk, wheat, egg, soy, fish, shellfish, peanuts, and tree nuts) and cannot guarantee that cross-contamination will not occur between kits.

Add-on Checkout Items:

Additional Chanterelle Mushrooms

Additional Servings



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