La Luce
Farfalle con Funghi
| Category: | Primi |
| Portion/Serving: | 10 gallons |
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Notes
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Ingredients
| 16 | oz. | Dried Farfalle pasta (Pre-cooked) |
| 10 | oz. | Artichoke hearts |
| 1 | lbs. | Assorted mushrooms (Preferably wild: Black Trumpets, Yellow foot, Chanterelles, Blue foot, Morels, etc) |
| 2 | oz. | Garlic, chopped |
| ¼ | c. | Shallots, diced |
| ½ | c. | Dry white wine (Pinot Grigio) |
| 2 | c. | Porcini mushroom stock |
| 2 | oz. | Fresh thyme leaves |
| 2 | c. | Leeks, diced |
| 4 | oz. | Olive oil (Unio) |
| 5 | oz. | Plugra unsalted butter |
| ½ | c. | Parmesan cheese |
| 4 | oz. | Truffle Pecorino (Cacio di Bosco brand) |
| ½ | oz. | Parsley |
| Kosher salt, and black pepper to taste |
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