A Seattle favorite for Italian Cuisine just opened a restaurant on the Eastside. Volterra, in Ballard, has won honors by Bon Appetit, Zagat, Seattle Magazine, and Rachel Ray calls it one of her favorite restaurants on the planet. The newest Volterra restaurant is open for business in Kirkland, offering the same excellent Southern Italian cuisine and attentive service. Volterra Chef Don Curtiss and Managing Partner Michelle Quisenberry shares a hearty winter dish and appetizer to chase away the chills! Chef Don prepared freshly-made taglioni pasta with wild mushrooms and truffle butter. Michelle prepared an appetizer featuring the restaurant's signature fennel salt.
Tagliolino alla Volterrana
By Chef Don Curtiss with Volterra Ballard & Kirkland
2 oz Olive Oil
½ cup Smoked Pork Jowls (diced)
Salt (as need)
1 TBSP Sage (chopped)
Freshly Ground Black Peppercorn (as needed)
1 cup Fresh Porcini Mushrooms (cleaned and sliced)
2 cups Fresh Chanterelles (cleaned and sliced)
2 cups Fresh Morels (cleaned and sliced)
2 TBSP Black Truffles (sliced very thinly)
1 TBSP Truffle Butter
1 cup of Mushroom Broth
½ cup Parmigianino Reggiano (grated)
1 TBSP White Truffle Oil
1 ½ lb Tagliolini (fresh)
In a large sauté pan, add the pork jowls, salt and pepper.
Cook the jowls until they are golden brown and add the mushrooms.
Sauté the mushrooms until they begin to wilt and cook.
Add the mushroom broth and reduce until it is almost gone.
Mount in the truffle butter and toss immediately with the cooked tagliolini and parmesan.
Serve in a bowl and drizzle with the truffle oil and if available, sprinkle fresh sliced truffles.
Seattle: 5411 Ballard Avenue NW in Ballard - (206) 789-5100
Kirkland: 121 Kirkland Avenue - (425) 202-7201