1. Headline
  1. Headline

Video: Perfect pastas! Alfred Portale shares his secrets

  1. Closed captioning of: Perfect pastas! Alfred Portale shares his secrets

    >> and read some more.

    >>> coming up next, gourmet pasta recipes.

    >>> this morning on "today's" holiday kitchen, easy recipes. and of course gotham here in new york city to show off two easy and delicious pass a recipes.

    >> you've got a steakhouse, but you love pasta there.

    >> we serve a lot of pasta in miami and in new york. this is one of our big stars, it's a wild mushroom pasta . it's got a little bit of chicken stock . and white wine .

    >> it's fettuccine, not alfredo. don't do that.

    >> i wouldn't do that to you. we're going to let this reduce. here we go, catch some pasta over here. it takes just a couple of minutes to cook.

    >> sure.

    >> even kicker. there we go.

    >> so you put it in the pan with the reduced.

    >> give that a stir. so it's very simple. just put fettuccine and we're going to finish this, al, with toasted pine nuts and just a little bit of pepperino cheese. there's some fresh basil and some parsley.

    >> oh, yeah.

    >> perfect. good. let's go back here.

    >> all right, next pasta . and if we have time, a little white truffles . the next pasta is -- we make it with first we cream a little butter, garlic, thyme, rosemary and pepper.

    >> make a nice herb butter.

    >> and this has already been cooked, right.

    >> we're going to emulsify everything together. so you add some of that hot sauce.

    >> okay.

    >> perfect. tomatoes, go ahead throw it in. and we're going to add the cheese slowly. let me sprinkle that in. really all you're doing is just stirring it around with the garlic butter and the cheese, until it's lsified into a rich, creamy broth.

    >> you know it's snowing outside?

    >> it is. look at this.

    >> it smells fantastic.

    >> i'm going to play a little of that. this is beautiful, in the summertime, i like to use peas.

    >> unbelievable.

    >> there we go. perfect.

    >> and on a cold day . cold evening.

    >> and i wasn't sure either black truffle or white truffle .

    >> both.

    >> there you go.

    >> this is how they do it in miami .

    >> very nice. oh, my. how much is that going to cost us?

    >> we're serving white truffles , it's the seasoning in new york and in miami .

    >> oh, my gosh.

    >> and still ahead, we have got actor melissa milano.

    >> but first your local news.

TODAY recipes
updated 12/3/2010 4:21:28 PM ET 2010-12-03T21:21:28

Recipe: Farfalle with prosciutto, arugula, cherry tomato and Parmesan

  • 1 stick butter, room temperature
  • 2 cloves garlic, mashed to a paste
  • 1 pound imported Italian bow-tie pasta (farfalle)
  • 1 cup cherry tomatoes, halved
  • 2 cups loosely packed arugula
  • 4 ounces thinly sliced prosciutto de Parma – cut into bite-size pieces
  • 3/4 cup grated Parmigiano-Reggiano cheese (plus additional for grating at the table)
  • 3 tablespoons chopped parsley
  • 1 tablespoon coarse cracked black pepper
  • 1/2 cup chicken broth (hot)

Combine garlic and butter, and set aside at room temperature. 

Bring a large pot of salted water to a boil over high heat. Add pasta and cook until al dente.  Drain and return pasta to the empty pot.  Immediately add cracked pepper, garlic butter, arugula, tomatoes, prosciutto and grated cheese. Toss constantly and gradually add 3 to 4 tablespoons of the hot chicken broth as the butter and cheese melt and emulsify into a rich and creamy sauce. 

Add parsley and toss again. Transfer to a warmed serving bowl.

Serve with extra Parmigiano for grating at the table.

Recipe: Fresh fettuccine and wild mushrooms

  • 1 1/2 pounds wild mushrooms (or exotic cultivated mushrooms like cremini and shiitake)
  • 1 pound fresh fettuccine
  • 2 shallots, finely minced
  • 1 clove garlic, finely minced
  • 2 sprigs fresh thyme, picked
  • 2 sprigs fresh sage, chopped
  • 3 ounces dry white wine
  • 3 tablespoons freshly chopped parsley
  • 3 tablespoons freshly chopped basil
  • 1/3 cup toasted pine nuts
  • 2 cups rich chicken stock
  • 3 tablespoons butter
  • 2 tablespoons extra-virgin olive oil
  • Pecorino cheese for grating

Over a medium-high heat, heat the oil in a sauce pan. Add the mushrooms and cook (making sure to stir). Add the shallots, garlic, thyme and sage, and season with salt and pepper. Deglaze the pan with wine and reduce. Add stock and cook until the broth is reduced by half and richly flavored. Stir in butter and keep warm.

Cook the pasta in boiling salted water until al dente. Drain well, and then add to the mushrooms.

Toss in the parsley and basil and serve in warmed pasta bowls. Finish each serving with a sprinkle of pine nuts and grated cheese.

Discuss: What did you think of this recipe?

How many stars would you give the dish? If you made changes, tell us how you customized it.

Discussion comments


Most active discussions

  1. votes comments
  2. votes comments
  3. votes comments
  4. votes comments