Chef Tony Priolo's Stracci Di Farro

Chef Tony Priolo's Stracci Di Farro
4.5 from 2 ratings
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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!
Servings
0
servings
Chef Tony Priolo's Stracci Di Farro
Ingredients
  • 1/2 cup semolina flour
  • 1/4 cup all-purpose flour
  • 1/4 cup spelt flour
  • 1 tablespoon olive oil
  • 1 egg
  • 1 egg yolk
  • 1 pinch of sea salt
  • 1 bunch of asparagus, cut into pieces
  • 1 cup mixed mushrooms, cut into slices
  • 1 clove of garlic, cut into thin slices
  • 1/2 cup porcini broth
  • 1/8 cup dry white wine
  • 1 tablespoon olive oil
  • 1 drizzle of white truffle oil
  • 1 wedge of parmesan cheese, sliced into curls with peeler
  • 1 tablespoon unsalted butter
  • 1 pinch of sea salt and black pepper
Directions
  1. 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.
  2. 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.
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