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Pappardelle with Mushrooms
Make some delicious pasta for the family! Save 20% on these items.
Pappardelle pasta from Italy
Regular $6.99 Sale $5.59
Regular $10.49 1/2 lb Sale $8.39 1/2 lb
White Truffle Oil 200 ml
Regular $36 Sale $28.80

Bibbiano Chianti Classico is 10% off.
Regular $21.00 Sale $18.80
Expires: Saturday, May 23, 2020.
  • 1/2 cup dried porcini mushrooms (about 1/2 ounce) 
  • 2/3 cup boiling water 
  • 8 ounces uncooked pappardelle pasta
  • 3 1/4 teaspoons salt, divided 
  • 1 tablespoon Olivezia ultra premium olive oil 
  • 1/4 cup finely chopped shallots 
  • 2 (4-ounce) packages exotic mushroom blend, sliced or coarsely chopped 
  • 2 garlic cloves, minced 
  • 2 tablespoons dry sherry 
  • 2 ounces Parmigiano-Reggiano cheese, divided 
  • 1/4 cup heavy whipping cream 
  • 1 teaspoon finely chopped fresh sage 
  • 1/2 teaspoon cracked black pepper 
  • 1 teaspoon Olivezia white truffle oil 
  • Sage leaves (optional)
How to Make It
Step 1
Rinse porcini thoroughly. Combine porcini and 2/3 cup boiling water in a bowl; cover and let stand 30 minutes. Drain in a sieve over a bowl, reserving 1/4 cup soaking liquid. Chop porcini. Open bottle of Chianti Classico and let it breathe.
Step 2
Cook pasta with 1 tablespoon salt in boiling water 10 minutes or until al dente; drain in a colander over a bowl, reserving 1/4 cup cooking liquid. Taste the Chianti.
Step 3
Heat oil in a large skillet over medium-high heat. Sip the Chianti. Add shallots, mushroom blend, and garlic; sauté 5 minutes, stirring frequently. Sip Chianti. Stir in porcini, sherry, and remaining 1/4 teaspoon salt; cook 1 minute or until the liquid evaporates. Sip Chianti.
Step 4
Finely grate 1 ounce cheese; crumble remaining cheese. Reduce heat to medium. Stir pasta, 1/4 cup reserved cooking liquid, 1/4 cup reserved porcini soaking liquid, 1/4 cup grated cheese, cream, chopped sage, and pepper into mushroom mixture; toss well to combine. Drizzle with truffle oil; toss. Place about 1 1/4 cups pasta mixture on each of 4 plates; top each serving with about 1 tablespoon crumbled cheese. Garnish with sage leaves, if desired. Pour yourself another glass of wine! Enjoy!
Baby Swiss Cheese
Established in 1976, Hook's Cheese Company is a family owned and operated business located in the historic "Shake Rag" district of scenic Mineral Point, Wisconsin. Their cheese is aged in curing caves at just the right temperature and humidity for a slow-curing process that allows cheeses to age to perfection.
20% off while supply lasts!

Regular $7.95 1/2 lb Sale $6.36 1/2 lb