Truffle Manicotti & Walnut Pesto

Method

1. 1

   Step 1. 10 minutes before class, please preheat your oven to 350* Spread the walnuts on a sheet tray and toast in your oven until toasty roasty, about 5 minutes. Transfer to your fridge to cool. Turn your oven to 425.

2. 2

   Step 2. Fill a large pot with water and set over low heat. Peel and mince the shallot and garlic. Pick the basil leaves. Chiffonade enough leaves to yield 2 tablespoons for garnish, setting the remaining leaves aside for the pesto.

3. 3

   Step 3. Haché half of the truffle carpaccio. Dice the pancetta. Grate the mozzarella and Parmesan, keeping them separate.

4. 4

   Step 4. Zest the lemon. In a large pan on low heat, stir together the pancetta with half of the small container olive oil (about 1/8th cup of oil). Continue stirring until the pancetta is GBD (Golden Brown and Delicious) and rendered. Stir in the shallot, garlic, and a Pinch of truffle salt or flaky sea salt. Cook until the shallot is translucent and tender but hasn’t taken on any color.

5. 5

   Step 5. Add the white wine and reduce au sec. Transfer to a large mixing bowl and set aside to cool. In a blender, pulse together the walnuts, basil leaves, a handful of the Parmesan, a pinch of salt and the chili flake to taste. Drizzle in the olive oil slowly until the pesto is blended but still a vibrant green. Season with lemon juice and salt.

6. 6

   Step 6. Blanch the pasta until al dente. Stir in the ricotta, oregano, black pepper, remaining chili flake, hachéd truffle carpaccio, lemon zest, a handful of Parmesan, and a Pinch of truffle salt or flaky sea salt into the pancetta shallot mixture. Load the piping bag with the tip and then the mixture.

7. 7

   Step 7. Strain the pasta and pipe the ricotta mixture using your piping bag set up! Load the stuffed pasta into a baking dish and top with your homemade pesto and the mozzarella. Bake until GBD, about 5-8 minutes. Top with Parmesan and the chiffonade of basil! Enjoy your Italian comfort food with a Chef Tucker twist!!