Food & Wine USA - (12)December 2020

68 DECEMBER 2020

HANDBOOK

Truffles ’n’ Ruffles Chef Karen Akunowicz

celebrates the end of truffle season with

this frilly, decadent truffle mafaldine.

“THE BEST WAY to cook with truffles is as simply as pos-

sible,” says Karen Akunowicz, chef-owner of the Northern

Italian restaurant Fox & the Knife in Boston. Bold in scent

and flavor, black winter truffles require very little coaxing

to release their heady punch. Her menu is filled with fresh

pastas, whose sauces and pairings change along with the

season. And around the holidays, that means truffles, as

in this elegant-yet-hearty dish, which pairs them with

rich butter, nutty farro pasta, and a fortifying mix of wild

mushrooms. For this recipe, we’ve opted for truffle paste,

which melts beautifully into the buttery sauce, coating

each perfect bite of pasta. But if you can get your hands

on fresh black truffles, do as Akunowicz does, and finely

grate them with a rasp to maximize their impact.

KELSEY YOUNGMAN

RECIPE FROM

FOX &

THE KNIFE

BOSTON

MOST WANTED

Farro Mafaldine with Black

Truffle Butter and Mushrooms

ACTIVE 25 MIN; TOTAL 50 MIN; SERVES 2

Earthy and comforting, farro mafaldine

adds mild nuttiness to this wintry pasta

dish; find it online, or substitute regular

mafaldine, if desired.

1 Tbsp. unsalted butter, softened

11 / 2 tsp. black truffle paste or finely

grated black truffle

1 / 4 tsp. fresh lemon juice

1 / 2 tsp. kosher salt, divided

6 oz. mixed fresh wild mushrooms,

stemmed and sliced (about 3 cups)

3 Tbsp. extra-virgin olive oil, divided

1 / 4 tsp. black pepper

8 oz. uncooked farro mafaldine pasta

1 small garlic clove, thinly sliced

1 / 2 cup vegetable broth (such as Zoup!)

2 Tbsp. finely chopped fresh flat-leaf

parsley

1 / 2 oz. pecorino Sardo cheese, grated

(about 2 Tbsp.), divided

1. Preheat oven to 400°F. Stir together
   butter, truffle paste, lemon juice, and^1 / 4
   teaspoon salt in small bowl until com-
   bined. Set aside.


2. Toss together mushrooms, 1 table-
   spoon oil, pepper, and remaining^1 / 4 tea-
   spoon salt in a large bowl until coated.
   Spread in an even layer on a small rimmed
   baking sheet. Roast in preheated oven
   until tender and golden brown, about 15
   minutes, stirring halfway through cook
   time. Let cool to room temperature.


3. Meanwhile, cook pasta in boiling salted
   water until al dente, 5 to 6 minutes. During
   final 2 to 3 minutes of pasta cook time,
   cook garlic and remaining 2 tablespoons
   oil in a 12-inch skillet over medium-high,
   stirring constantly, until garlic begins to
   brown, about 2 minutes. Stir in broth and
   cooled mushrooms.


4. Drain pasta, reserving 1 cup cooking
   liquid. Add pasta and truffle butter to
   mushroom mixture in skillet over
   medium-high; toss to combine. Cook, stir-
   ring occasionally, until sauce is emulsi-
   fied, about 1 minute, adding reserved
   cooking liquid 1 tablespoon at a time until
   desired sauce consistency is reached.
   Remove from heat. Add parsley and 1
   tablespoon cheese; toss to combine.
   Divide pasta between 2 bowls; sprinkle
   with remaining 1 tablespoon cheese.
   —KAREN AKUNOWICZ
   WINE Complex, aromatic Barolo: 2016
   Vietti Castiglione
   NOTE Farro mafaldine may be purchased
   from pappardellespasta.com. Truffle
   paste is available on amazon.com.

FOOD STYLING: RISHON HANNERS; PROP STYLING: CLAIRE SPOLLEN

photography by VICTOR PROTASIO