Olivieri pasta becomes extra special with the addition of a few decadent ingredients. White truffle oil adds depth and richness, while the brown butter imparts wonderfully nutty taste and aroma. The salty bite of Parmigiano-Reggiano cheese rounds out the flavours to create a dish that is absolutely delicious!
1300 g Package OLIVIERI® Roasted Garlic & Asiago Medallions
1/8cup30 mL Salted Butter
Freshly cracked Black Pepperto taste
White Truffle Oilto taste (optional)
Freshly grated Parmigiano-Reggiano cheeseor regular Parmesean cheese, to taste
Bring a large pot of salted water to a boil.
Meanwhile, place the butter in a small saucepan so it's ready to go later.
Once the water is boiling, cook the pasta according to the package directions. This will only take a few minutes, so be careful not to overcook it.
Drain the pasta, reserving a tablespoon of the water in a small bowl. You will add the water to the sauce later. Set the pasta aside in a large bowl.
Place the saucepan with the butter over medium heat. The butter will eventually begin to foam. Swirl the pan gently and look at the colour of the melted butter. When it turns golden brown, and smells nutty, pour it over the drained pasta. You should use a spatula to get every last bit out of the pan.
Add the reserved cooking water to the pasta, and season with the pepper. If using the truffle oil, add a very small drizzle over the pasta. Stir gently to coat the pasta.
Top with the grated cheese, and serve warm.
I used diluted white truffle oil (usually olive oil based), which costs about $15/bottle. Real truffle oil can cost around $90/bottle!Recipe adapted from: http://www.olivieri.ca/EN/Recipes/Pages/RavioliHeartswithBrownButterSauce.aspx
Recipe from In Search Of Yummy-ness https://insearchofyummyness.com/truffled-garlic-asiago-medallions-with-brown-butter-sauce/