Just a touch of fragrant truffle oil brings together this elegant dish, by Chef Lorenzo Boni of Barilla America. It also illustrates the principles of whole grain flavor pairing, using ingredients and techniques that maximize the natural flavor of whole grain pasta.
3.3 lbs. Barilla Whole Grain Penne
6 oz. dried morel mushrooms
8 oz. julienned pancetta
1 cup extra-virgin olive oil
1 1/2 lbs. diced leeks
1 qt. chicken or vegetable stock
1 qt. heavy cream
Truffle oil, as needed
4 Tbsp. minced fresh parsley
tt. Salt & Pepper
Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
Reconstitute the morels in warm water for 30 minutes. Drain and chop. Cook the pancetta until crispy. Drain the fat and set aside.
For each serving, to order: Reheat 1 1/3 cups pasta in simmering water. Heat 2 tsp oil and sweat 1 oz leeks until tender. Add about 1/2 oz. morels and sauté for 2 minutes. Add 3 Tbsp broth, reduce by half, and stir in 3 Tbsp. cream. Season with salt and pepper. Very lightly season with truffle oil. Drain the pasta and toss it with the sauce. Plate and garnish with 1/2 tsp. parsley and 1/3 oz. pancetta.