Fusilli Lunghi
Truffle, Shiitake, Maitake
Fusilli lunghi bucati is one of the most beautiful pastas to work with, the extra long shape and hollow tubes make this a more playful version of bucatini. These "long spindles"were originally formed in southern Italy by using a ferretto to create both the tube and the shape but have since become commercialized in very specialized pastaios. Because of the shape this pasta is a serious sauce sopper - especially when creating something creamy.
Ever since we had the taglierini tartufo at Buca Mario in Florence, we’ve been foaming at the mouth for it again. With this pandemic cancelling all our travel plans and me not wanting to sell a kidney for fresh truffles, I created this dish to bring some of that flavor in a budget friendly way. By applying different techniques to each mushroom along with adding in a truffle puree and jarred summer truffles, you won’t need to take out a line of credit to eat like Mr. Monopoly.
Servings: 4 - Time: ~1 hr. - Difficulty: 2 - Take-a Your Time
Ingredients & Mise en Place
17.6 oz. fusilli lunghi - may be sold as fusilli lunghi bucati or fusilli bucati
1.05 oz. black summer truffle pureé
black truffle - jarred is ok - shaved and zested to taste
7 oz. maitake - or hen of the wood - washed, dried, and broken up into smaller pieces
14 oz. shitake mushrooms - washed and dried with big pieces cut in half
5 garlic cloves - finely diced
1 small yellow onion - finely diced
1 shallot - finely diced
1 pint heavy cream
grana padano cheese
extra virgin olive oil
sea salt
pepper
Directions
Preheat oven to 400° F and situate rack in the middle of the oven. Toss mistakes with 1 tablespoon of olive oil, salt and pepper to taste. Place maitakes on a cookie sheet and roast in the oven for about 15 minutes. Remove from oven and set aside - the mushrooms will be about half size and browned.
Bring a large deep stock pot of heavily salted water to a boil. In a deep sauté pan over medium heat add 2 tablespoons of olive oil and then the garlic, shallot and onion, sweat them for about 4 minutes. Next add in the shiitake mushrooms, stirring frequently and season with salt and pepper to taste.
Once the shiitake mushrooms have halved in size, add the pasta to the boiling water. Reduce the mushrooms to low and temper in the heavy cream. Adding a few tablespoons at a time while stirring to prevent curdling until all the cream has been incorporated into the sauce.
Once the pasta is cooked to al dente - about 9 minutes - reserve a half cup of the pasta water, strain the pasta and add to the large sauté pan. Stirring carefully to not break up the long strands add in the black truffle pureé and roasted maitake mushrooms.
Divide into four portions, and serve with shaved truffles, zested truffle and cheese to finish.