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Black Pasta with House Smoked Trout and Chardonnay "Truffle Tremor" Cheese Sauce
Serves 6

2 cups    flour
¼ cup    olive oil
3            eggs
1 tsp      salt
1            egg yolk mixed with ¼ cup water
2 drops squid ink

In a food processor, combine all ingredients just until dough resembles coarse corn meal. Turn dough out onto a dusted work table and knead the dough a few minutes until smooth. Cover and let rest for ½ hour. Divide dough in half and roll through a pasta machine into sheets. Repeat with other half of dough. Cut the dough into fettuccini.

Chardonnay cheese sauce
2 Tbsp     butter
¼            onion, finely diced
1 tsp        minced garlic
1 cup       Chardonnay white wine
2 cups     cream
4 ounce   Cyprus Grove “Truffle Tremor” goat cheese
               salt and pepper to taste
2 whole    smoked pink trout, boned, skinned and flaked

In a large sauce pan, heat olive oil until it shimmers. Add onions and cook until translucent, about 3 minutes. Add garlic and cook for another minute, then add wine. Bring to a boil and reduce by half. Add cream and reduce again by half. Add cheese and whisk until smooth. Season with salt and pepper to taste.

Cook the pasta in boiling salted water for 2 minutes. Drain and toss with the Chardonnay sauce and flaked trout.


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