Pappardelle with Artichokes, Prosciutto and Truffles

Pappardelle del Barone

Cooking With Nick Stellino
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Ingredients:

1 recipe Fresh Pasta Sheets
4 Tablespoons Olive Oil
¼ cup finely chopped Onion
4 large Garlic cloves, thickly sliced
1/8 teaspoon Red Pepper Flakes
¼ pound Prosciutto, thinly sliced and chopped
1 (9 ounce) box frozen artichoke hearts, diced or 1 can, rinsed and diced
½ cup White Wine
1 cup Chicken Stock
1 cup Cream
¼ teaspoon freshly ground Black Pepper
1 small Truffle, thinly sliced or ½ teaspoon truffle oil
½ cup freshly grated Parmesan cheese
2 Tablespoons chopped fresh Parsley

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Serves 4-6
Printable Version
Prepare the Fresh Pasta Sheets according to the recipe.
Dust the pasta sheets generously with flour. Roll each sheet up lengthwise and with a sharp knife, cut into 1 inch wide ribbons. Unroll the pappardelle, toss with additional flour to prevent the pieces from sticking together and set aside. If you are not using the pappardelle immediately, hang the pasta on a rack to dry.
Bring a large pot of salted water to a boil.
Heat the olive oil in a large skillet or sauté pan over medium high heat. Cook the onion, garlic and red pepper flakes until the onion is translucent, 3-4 minutes. Add the prosciutto and diced artichokes and continue to cook until the artichokes brown, 8-10 minutes. Pour on the wine, stirring to dislodge any flavorful brown bits from the bottom of the pan. Simmer to reduce the wine to a glaze, 1-2 minutes. Add the stock, cream, salt and pepper. Bring to a boil and simmer until it has reduced to a nice sauce consistency 10-12 minutes.
Add the thinly sliced truffle and cook for another minute.
Cook the pappardelle in the boiling water until just tender, 2-3 minutes. Drain and return to the pot. Pour the sauce over the pasta and carefully toss with the Parmesan cheese and parsley over low heat until the cheese has melted, 1-2 minutes.
Turn the pasta out into a warm bowl and serve immediately, drizzled with the truffle oil if using as an alternative.
Chef's Tip:
Canned truffles, while not as spectacular as fresh, are perfectly appropriate for this simple dish.
©2013 Nick Stellino Productions