Chef: Nicola Vian
Dish name: Kamut fusilli, Trentino carbonara and porcini mushrooms
Ingredients for 4 people:
400g of Kamut Fusillotti, meat broth, 2 whole eggs, 450g of fresh cream, salt, pepper, 3g of xanthan gum, 80g of Pezzei speck, 30g of butter, 50g of Trentingrana, 10g of dried porcini mushrooms and 20g of dried rye bread.
Procedure:
Place the eggs, cream, salt, and pepper in a thermomix and blend on medium speed until the mixture reaches 80°C (176°F). Once the mixture reaches 80°C (176°F), add the xanthan gum, blend on high speed for a few seconds, and set aside, keeping the cream warm. Using the blender again, blend the porcini mushrooms with the breadcrumbs, then sauté them for a few seconds in a small nonstick pan. Cook the pasta in boiling salted water. Meanwhile, in a large skillet, melt the butter and slowly brown the julienned speck. Toss the pasta, adding a little of the cooking water.
Serve the pasta with spoonfuls of cream, chopped porcini mushrooms, and shaved Trentingrana.
