Try this delicious black truffle pasta dish. Here to show us how is the Executive Chef from Jack Falstaff, Jonnatan Leiva.
Recipe:
Egg Fettucine with Shaved Black Truffles
Makes 2 serving6 ounces fresh fettucine
1 ounce shaved fresh black truffle or puree
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter
1/4 teaspoon kosher salt
1 tablespoon heavy cream
1 ounce shaved parmesan cheese and 1 ounce for shavings on top
A few sprigs of chervil Method:
Bring a large saucepan of water to a boil and salt it. When the water has come to a full boil, put the fettucine into it and cook for 2 1/2 minutes. While the pasta is cooking place shave the black truffles. Heat a separate sauté pan to med high heat and add the cream, a touch of the pasta water. When this is heated add the parmesan cheese and butter to make a sauce, make sure to stir. Add the cooked pasta to the sauté pan and toss. Gently toss the pasta until it is completely coated with the sauce. With a pasta fork, twist the pasta and slide it into a small pasta bowl, using all of the sauce. Garnish with the shaved cheese, chervil, olive oil and the shaved black truffles. Jack Falstaff Restaurant
598 Second Street
San Francisco, CA 94107
Phone: (415) 836-9239
Web site: www.jackfalstaff.com
About Executive Chef Jonnatan Leiva:
Jonnatan Leiva brings a blend of refined technique and international perspective to Jack Falstaff. As executive chef, Leiva lends his creative, yet discerning eye to the ever-changing menu of fresh, local dishes, in addition to managing all aspects of the restaurant's day-to-day kitchen operations.
Leiva became interested in cooking as a boy while watching his grandmother prepare her authentic Spanish cuisine. Impressed by the love that she put into it, he soon realized that this passion translated into the flavors of each dish. He also realized how food managed to bring people together which, in addition to his love of eating, inspired his training in the culinary arts.
Leiva's style focuses on clean, crisp, balanced flavors and keeping the purity and integrity of each ingredient. He enjoys creating a balance of salty, sour, sweet and bitter and equates each dish to a canvas where he can let the flavors speak for themselves.
A veteran of such esteemed restaurants as La Palme D'Or at the Biltmore Hotel in Coral Gables, Florida, Apicious and Les Elyssees Hotel Vernet in Paris, Union Pacific in New York, the Ruby Room in Boston, as well as Grand Café and Redwood Park in San Francisco, Leiva has learned the art of cooking from some of the world's masters.
Flavored by his travels, but rooted in his formal training at the California Culinary Academy, Leiva's distinctive and dynamic style is sure to dazzle the palates of Jack Falstaff diners.
Leiva currently resides in San Francisco, California.
