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Fettuccine with a Black Truffle Cream Sauce Recipe by Chef Mollie Anderson

Fettuccine with a Black Truffle Cream Sauce by Chef Mollie Anderson   Pasta Dough: 2 Cups AP Flour, more if needed  1 T Salt 8 Large Egg Yolks  2 Large Whole Eggs  1 T Olive Oil Black Truffle Cream Sauce: 3 T Butter  2 T minced shallot 1 teaspoon of chopped thyme 1 tsp mined garlic 1/2 cup of white wine 2 cups of heavy cream  1 Black truffle   Instructions for Pasta: Working on a large clean work surface, pour the flour and salt into a pile. Using a fork, slowly make a large well into the center of...

Boudin Blanc Sausage Scramble

Leftover Boudin Blanc Sausage Scramble  with Spinach What do you do when you have cooked too much sausage from the night before with great friends? Turn it into breakfast!!! Last night we had friends over and cooked up a few too many links of Boudin Blanc sausages. Boudin Blanc is a traditional French style sausage made with chicken, pork, milk, and a touch of brandy. Since it is a lighter style of sausage it goes with practically anything…….. Like a scramble!!! Through in some veggies, whip up some eggs and your breakfast is complete!   Ingredients: 3-4 Eggs whipped 2...

Pasta with Truffle Butter and Andouillete Sausage:

Pasta with Truffle Butter and Andouillete Sausage by Araceli Barrera This recipe was made for Crimson Gourmet by Araceli Barrera. Araceli manages Wedge Cheese Shop in our mutual hometown of Reno, NV. You can see more of her wonderful creations on Instagram @inkdfoodie_food. We hope you enjoy this recipe! Let us know how yours turned out in the comments and don't forget to share with your friends!   Ingredients: 2tbs Olive Oil 2 Andouillete Sausage  2 Cloves of Garlic, Minced 4oz Truffle Butter (Or you can use 1/2c Butter and add Truffle Oil) Pasta (with 1/4c reserved pasta water) Salt & Black...