A Traveling Love Affair With My Belly- Devour Mi
I was looking through some of my old write ups on HEPP’S today and I found a few I thought I would share. This is an excellent recipe for Mushroom Rigatoni using HEPP’S Black Truffle Sea Salt from my friends at Devour Mi.
APRIL 4, 2011
Secret Ingredient: Hepp’s Black Truffle Salt
I’ve been working on a piece for the last few months about the amazingness of our Los Angeles and surrounding area Farmer’s Markets. On Friday, I walked out of the YMCA downtown and stumbled upon yet another market in our budding food city! Like a fashionista to her Manolo’s, I leaped toward the flavored salt stand.The prized buy?Hepp’s Black Truffle Sea Salt
is insane! Holy cow, I can’t even tell you how delicious it tastes. It also inspired me to do the dish you see below. For $10, Hepp’s Salt Barrel creations like Applewood Smoked, Thai Ginger, & Pink Himalayan are just what you need for that extra special kick in your recipes.Drunken Mushroom Rigatoni with Hepp’s Black Truffle Sea Salt
1 pint halved baby bellas
1 small onion minced
4 cloves garlic minced
2 tbsp olive oil
2 cups sherry wine
1/2 pint organic cream
1/2 cup freshly shredded parmesan
2-3 tsp Hepp’s Black Truffle Sea Salt (to taste)
3/4 box of Rigatoni
pepper to taste
Clean mushrooms and dry. Heat olive oil in large skillet on medium high heat. Mince onion and garlic. Toss in onions. Reduce heat to medium low and saute for 5 minutes, add garlic. Stir and add 1 cup sherry and all mushrooms. Turn stove to med-high until sherry has reduced and has soaked into the mixture completely.
Add the remaining cup of sherry and turn down to medium in order to keep it like a sauce. We don’t want to completely cook out the sherry this time. Add all of the cream, cheese, truffle salt, and pepper to taste. Let simmer for 10 minutes while stirring occasionally.
Start pasta, drain, then sauce up your plate!
To Your Truffled Belly & Mine,