Truffle Pasta with Wagyu Truffle Meatballs
Prepared by Coach Rich Hill
Recipe by Chef Goran Streng
1 pkt Casale Paradiso pasta with truffle
1 qt Water (or vegetable/chicken stock)
4 tbsp extra virgin olive oil
2 tsp salt
1 tbsp chopped parsley
4 tbsp shredded parmesan
½ cup cream (if desired)
1 lb Ground Wagyu Beef
½ Onion, diced fine
2 tbsp Butter
3/4 cup Panko
1/4 cup Milk
1 tsp Truffle pate
Pour the contents of the packet into a medium size pot. Cover with boiling water or stock. Add extra virgin olive oil and salt, and cook at medium heat until boiling, turn the heat down to a simmer and stir from time to time. Cook for approximately 10-12 min, when the water is absorbed the pasta is cooked. It should still have a slight bite. Add cream if desired.
Sauté the onion in 1 tbsp butter and let cool. In a medium size bowl soak the panko in milk, add egg and the cooled sauteed onions. Add ground beef, truffle pate, season with salt and pepper, mix well. Make a small tasting patty and cook it in a pan. Adjust seasoning as necessary.
Roll into even sized small meatballs with lightly oiled hands, onto an oiled sheet pan. Sauté meatballs in 1 tbsp butter making sure they are browned all around. Finish cooking in the oven if necessary.
Plate the pasta and place meatballs on top. Sprinkle with parsley and parmesan cheese.