Chef Tony Priolo of Chicago's Piccolo Sogno and Piccolo Sogno Due showcases his mushroom finesse in the menus of these staple sister restaurants, serving flavorful signature items heavily incorporating the wild ingredient. With Chef Tony's easy to follow recipe for his specialty Stracci Di Farro, everyone can savor a moment for mushrooms!
In a food processor, add all ingredients and pulse until little balls form. Take the dough out and knead by hand. Let the dough rest, roll out into thin sheets and cut into irregular sized pieces (similar to triangles). Cook in boiling salted water for one and a half minutes and toss into sauce.
In hot sauté pan, add the olive oil and lightly brown the sliced garlic. Add the asparagus and mushrooms, seasoning with salt and pepper and sauté for 3-4 minutes or until they are soft. Deglaze with the white wine and cook down by half. Add the porcini broth and cook down by half, adjusting the seasoning. Add the butter and cooked pasta. Toss everything together and adjust the seasoning. Drizzle with truffle oil and serve, garnishing with parmesan curls.