Sotto's Black Truffle Short Rib Cappellacci Meal | Serves 2

Step 1
Preheat the oven to 350° & prepare to cook on the middle rack. While the oven is preheating, read the rest of the instructions and unpack the rest of your meal. Place a large stock pot of water on the stovetop to boil. Salt the pasta water to taste; Chef recommends a 1/2 cup of kosher salt per 1 gallon of water.

Step 2
Place the foil-wrapped bread on a sheet tray into the oven for 15 minutes. Place a large sauté pan for all of the pasta on the stovetop. Place the fresh pasta in the boiling water and cook for 4 minutes.

Step 3
While pasta is cooking, melt 2 pats of butter in the sauté pan over medium-high heat. Once the butter is melted & the pan is hot, add shallots & thyme. Gently warm & stir until hot. Add black truffle beurre monté sauce to the pan & bring to a gentle boil.

Step 4
Remove pasta from the water (reserving some pasta water) and add to the sauce, simmering for about 2 minutes. If needed, you can adjust the thickness of the sauce with a little of the pasta water and the remaining pat of butter. Just before serving, fold in the white wine reduction.

Step 5
Remove the bread from the oven. Let rest for 5 minutes before unwrapping, then carefully remove the foil. While the bread is resting, toss the arugula with the lemon oil
until thoroughly coated. Garnish with shaved parmigiano. Slice the bread & serve with extra virgin olive oil. Top the pasta with grated parmigiano before serving.

Enjoy!

Short Rib Cappellacci & Black Truffle Buerre Monte

Nut-free, Shellfish-free

Sotto’s Lemon Arugula Salad & Lemon Oil

Gluten-Free, Nut-free, Shellfish-free

Sixteen Bricks Ciabatta

*Item not made in-house. Please inquire with the company directly for full ingredient & cross-contamination information.