Fratelli Lyon: Chitarucci con funghi e tartufo

 This distinctive pasta dish from Alex Pinero, chef de cuisine at Fratelli Lyon, blends chestnut pasta with mushroooms, mascarpone and truffle to a distinctively rich, woodsy effect. The Design District restaurant uses chanterelles, piopini and chiodini mushrooms (the equivalent of honshimeji whites/browns), which you won't find at Publix, but buttons, cremini, and portobellos can be utilized instead ("minus the gills as they will turn the dish black"). If you don't have a chitarra or chitarra attachment to your pasta machine, any similarly shaped strand should do.

Fratelli Manager Aniéce Meinhold recommends a medium body red wine to pair with the pasta -- perhaps Langhe Nebbiolo from Moccagatta, a family-owned Barbaresco producer from the Piedmont region. "The Langhe Nebbiolo we currently stock is the 2005, a warmer year for Piemonte resulting in a more fruit forward and approachable wine. Their total production is only 5500+/- cases, so we are really talking tiny!"

Chitarucci di Castagna con funghi e tartufo          

Chestnut Pasta
Serves 4
◊ 300g (11 oz)OO flour
◊ 175g (7 oz) Chestnut flour
◊ 150g  (6 oz) Semolina flour
◊ 6 whole large eggs
◊ pinch of salt
Instructions for the pasta:
◊ Place all of the dry ingredients in the bowl of a mixer.  
◊ Using the dough hook attachment, turn the mixer to low and begin to add the eggs one by one.  Mix until the ingredients come together.
◊ Remove dough from mixing bowl and knead the dough for  approximately 10 minutes.  
◊ Let the dough rest for at least 15 minutes before using.

◊ Following the instructions of a pasta machine, roll out dough sheets that are approximately 12 inches long.  
◊ Roll the sheets through the Chitarra attachment and weigh out 100g portions.  
◊ Dust the Chitarra with the semolina flour to avoid it from sticking.  
◊ Place the finished pasta in a dry place until ready to use.

Chitarucci di Castagna con funghi e tartufo                     
◊ 4 Portions of Chestnut Chitarucci
◊ 10 oz of fresh wild mushrooms
( washed,  stemmed, and quartered)
◊ 1 Clove of Garlic Sliced Thinly
◊ 1 Shallot Brunniose
◊ 1 Cup of White Wine
◊ 4 oz Mascarpone Cheese
◊ 3 oz Black Truffle Butter
◊ Salt and Black Pepper (to taste)
◊ 3 oz Extra Virgin Olive Oil

◊ Bring a large pot of liberally salted water to a boil. 
◊ Heat a large sauté pan and add the olive oil and when the oil starts to smoke add the mushrooms. 
◊ Let the mushrooms caramelize before stirring. 
◊ When the mushrooms are well caramelized add the garlic and shallots. 
◊ Cook for one minute, season with salt and pepper and the white wine. 
◊ Reduce by half and pull of the heat. 
◊ Throw the portions of pasta into the boiling salted water and cook for 4 minutes. 
◊ Drain the pasta in a colander, reserving some of the pasta liquid. 
◊ Place the pasta in the sauté pan with the mushrooms and add one cup of  pasta water. 
◊ Place over the heat and reduce until there is approximately half a cup of liquid left in the sauté pan.
◊ Add the mascarpone cheese and stir until melted. 
◊ Remove from the heat and add the truffle butter. 
◊ Stir the pasta until the butter is incorporated, and serve immediately. 
◊ Serve with grated Parmiggiano Reggiano.

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Contact: Lee Klein