I don’t care how much of a health nut you are, eventually everyone breaks down and needs a ridiculously fat chick day off (Guys… You can be fat chicks too). This recipe is one I used to serve in a restaurant I worked at. I was in charge of working the stovetop and oven, so cooking this dish was a frequent occurrence. Secretly, every time I tasted for seasoning, it took every ounce of will power I had to not tip the whole pot into my mouth and bask in the glory that is cream and truffle. The next time you need a day that doesn’t count, write yourself a prescription for this perfect storm of gluttony and a pair of elastic waisted sweatpants with some good wine or cold beer.
1 Lb fresh three cheese tortellini (available in most grocery stores)
1 tbsp olive oil
1 tbsp unsalted butter
1 french shallot (finely chopped)
2 cups white button mushrooms (sliced)
2 cup ham (rind removed, small cubes)
1/4 cup dry white wine
1 cup chicken stock
1 1/2 cups cooking cream
1 cup milk
grated parmesan (to taste)
salt and freshly ground black pepper (to taste)
white truffle oil
Italian flat leaf parsley to garnish
Bring a large pot of salted water to the boil and cook tortellini according to manufacturer’s directions for al dente. Drain well, toss with a splash of oil and reserve.
Meanwhile, in a large skillet, heat oil and butter until sizzling hot.
Add mushrooms, cubed ham and shallot to the pan and sauté until starting to brown.
Deglaze pan with wine, deglaze until pan is dry. Add stock, reduce by half.
Add milk and cream to the pan, simmer, stirring occasionally to reduce until slightly thickened.
Off the heat, stir in some cheese. Toss the hot sauce with the prepared pasta.
Serve piping hot, garnished with fresh herbs, grated parmesan and a drizzle of truffle oil (use sparingly).