Corporate executive chef James Nuetzi directs his team of chefs to parboil pasta, toss it with olive oil and cool it. Then the pasta is mixed with truffle oil and a cream sauce made with reduced heavy cream that’s whisked together with mascarpone cheese, finely grated Grana Padano and coarsely grated havarti. That mixture is briefly heated and then put in a baking dishes and topped with panko breadcrumbs tossed with melted butter. The dish is finished with shaved black truffle and then baked ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?
Contact: Desiree Torres Desiree.Torres@penton.com