The seasons in California are subtle… For the most part we are blessed with cool mornings, sunny warm days and crisp evenings. It’s almost always dry without the plague of humidity… there are occasional stretches of rainy days which are just as welcomed in our small quaint agrarian community as rain is the promise of another harvest. I overheard a Napa Valley grower compare the sound of raindrops on the roof to that of the ping of quarters… rain is just money…
Inspired by the end of a “winter”(I use this term loosely as not to offend anyone) season and the beginning of a new growing season, I dished out a can of Urbani Truffle products to each of the hope & grace team members. The assignment? Concoct the perfect, decadent and soul-warming pasta recipe… Let’s say goodbye to “winter” and welcome spring! Use either season as an inspiration…
Here are two of my colleagues unbelievable truffle/pasta recipes…. Special Thanks to VICKIE AND CINDY!!!!!
Vickie’s White Truffle, Porcini and Lamb Risotto
Braised Lamb
1 ½ lb lamb shanks, not trimmed
½ cup dry red wine (or more)
2 heaping T Dijon mustard
2 t sea salt
1 t freshly ground black pepper
½ head of garlic
½ yellow onion
olive oil to brown onions, garlic and lamb
Chop garlic and onions, add to olive oil in frying pan, brown.
Remove lamb shanks from pan and deglaze pan with red wine, adding mustard as well.
Place lamb, and sauce from frying pan in slow cooker. Cook approx. 3 hours high, 3 hours on low. May take less time.
Risotto
6 tablespoons butter, divided
16 oz Arborio Rice
4 cup hot vegetable broth
½ cup grated parmesan cheese
6.1 oz can Urbani White Truffles and Porcini sauce
Melt 3 T butter in heavy large saucepan over medium heat. Add rice, stir 1 minute.
Add 1 cup hot broth. Simmer until broth is almost absorbed, stirring often. Repeat, using remaining broth, 1 cup at a time. Stir and simmer until mixture is creamy, about 20 minutes longer. Stir in remaining 3 T butter, parmesan cheese, and Urbani White Truffles and Porcini sauce.
Add braised lamb to risotto, garnish with parsley and serve with 2008 hope & grace Russian River Pinot Noir.
PS. I would add asparagus next time!
Cindy’s Truffled Pasta
1 can Urbani Tomatoes Truffle Thrills
4 Tbsp. Tomato paste
3 Tbsp. finely sliced shallots
3/4 cup sliced shitake mushrooms
1/4 cup sliced baby portobello mushrooms
1/4 cup dry red wine
1 tsp fresh chopped oregano
1/2 tsp fresh chopped rosemary
3 Tbsp Olive oil Plus additional to finish
1/2 cup water or stock
Heat olive oil until shimmering, add shallots and sauté until barely tender, add shitake and portobello mushrooms, sauté until they release their liquid. Sauté until pan is almost dry, kick up the heat and deglaze the pan with the wine. Sauté 4 minutes, add the oregano and rosemary, let cook 3 or 4 minutes. Add Urbani tomato Thrill, and tomato paste. Stir together, add 1/4 water or stock if very thick, bring to a simmer. Simmer 12 minutes, watching thickness and adding water or stock for desired thickness.
Serve over warm parmesan polenta or cooked pasta of your choice! Enjoy with hope & grace 2009 Santa Lucia Highlands Pinot Noir.