Simple Gluten Free Pasta With Truffles and Sage

Slofoodgroup Team octubre 01, 2023

Gluten Free Truffle Pasta Recipe

Truffles really should come with a label that reads “do not use with overpowering ingredients”. The flavor of this fungi that fruits below the surface of the earth is so spectacular that it needs room to shine. That’s while you will often see it paired with rice, potatoes, eggs, or pasta, with little more than something with a bit of creaminess or acidity, and herbal enhancements. One of our favorite pairings is with pasta, but for those of us who are avoiding gluten, we are often limited to one of the other options.

So we decided to put together a gluten free truffle pasta sauce recipe that is phenomenal with any type of pasta, rather gluten-containing or gluten-free. Rather than mixing up a roux to thicken the sauce, we created a simple pan reduction to toss the pasta in. We topped it with some crispy sage, seared scallops, salty cheese, and of course, truffle carpaccio. The result will leave you dreaming of this dish for days to come.

For this dish you can use a pre-made pasta as desired or make your own. There’s a great recipe for a pasta dough here. Simply follow the recipe for the pasta and instead of making raviolis, run the dough through your pasta roller to stretch and either hand cut or use a pasta cutter to create your noodles.

Simple Pasta with Chardonnay Sauce, Truffles, Seared Scallops, and Crispy Garden Sage

Ingredients

Gluten free egg noodles
1 pound of large, wild-caught sea scallops
20-28 leaves of garden sage
3 tablespoons extra virgin olive oil
1 large lemon
1 shallot, chopped
3 tablespoons sweet cream butter
Flake sea salt to finish
1 cup oaky Chardonnay
2 cloves of garlic, minced
½ teaspoon sweet paprika
1 jar truffle carpaccio in oil

Procedure

Liberally season the scallops with salt and pepper.
Heat a saucepan over medium-high heat and add 2 tablespoons of oil. Sear the scallops on either side to form a light crust, about a minute per side. Pull them from the pan and set them aside.
Add the butter, chopped shallots, and garlic to the pan and sauté until soft. Pour in the white wine and turn to medium-low.
Stir in the paprika. Allow the mixture to cook until the liquid has reduced by half.
Meanwhile, start a pot of salted pasta water and, in a separate skillet, add the remaining oil. Fry the individual leaves of sage over medium heat. Fry on one side for about 1-2 minutes, until bright green. Flip and fry on the other side. Carefully pull the leaves from the oil and place on a paper towel for the oil to drain. They should be crispy, like a delicate chip.
Once the water is boiling, stir in your pasta and cook to al dente.
When the sauce has reduced, season to taste with salt and pepper. Place the scallops in the sauce, leaving the top exposed. Cook for another 2 minutes, just long enough
Drain your pasta.
Toss the pasta in the sauce and plate. Add 3-4 scallops atop each mound of pasta and squeeze the lemon over top. Add the truffle carpaccio atop the scallops and drizzle the oil over the entire dish. Top with the sage chips, fresh shaved Parmigiano Reggiano, and flake sea salt.