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 ...
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