Serves 1

½ lb
rolled fresh pasta dough,  cut into two thin sheets

8 oz
robiola cheese

2 ½ oz
grated Parmigianino cheese

1 egg

1 qt
sliced royal trumpet mushrooms

1 clove
garlic

5 sprigs
fresh thyme

5 oz
butter

to taste
salt and pepper

John Sidoti, Brad Spence, Marc Vetri, Jeff Michaud and Matt Arcomone

Method:

To make the Francoboli, mix robiola and Parmigianino cheeses with egg, salt and pepper. Place mixture into a piping bag. Pipe onto one sheet of rolled-out dough, and cover with second sheet. Cut into squares and press edges closed with a fork. Boil for 2 minutes. Drain and set aside, reserving 2 oz. of pasta water.

To make the trumpet mushrooms, melt 3 oz. of butter in a sauté pan with garlic and two sprigs of thyme. Add mushrooms and sauté for 4-5 minutes. Remove garlic and thyme.

In a new pan, melt 2 oz. of butter, then add remaining sprigs of thyme and sautéed mushrooms. Once butter is melted, add pasta water. Add francoboli and season with salt and pepper. Make a creamy sauce, and plate with Parmesan cheese and a sprig of thyme.

When You Go:
Osteria (At Moorestown Mall)
400 Route 38 • Moorestown
856-316-4427 • osteriajersey.com