UnDiplomatic Wife

  • About TDW
    • Contact
    • FAQ
    • AS SEEN ON
    • Collaborate
    • Policies
  • Diplo Picks
    • Diplo Mama
    • Diplo Home
    • Diplo Tummy
    • Diplo Tips
    • Diplo Travel
    • Diplo Style
    • Diplo Baby
    • Diplo Inspiration
  • Living in
    • BERLIN
      • good to know
      • to do
      • food & drink
      • shopping
    • JAKARTA
      • good to know
      • to do
      • food & drink
      • shopping
    • MANILA
      • good to know
      • to do
      • food & drink
      • shopping
    • GENEVA
      • geneva good to know
  • TRAVEL DIARIES
    • Germany
    • Italy
    • France
    • Greece
    • Indonesia
    • Japan
    • Malaysia
    • Myanmar
    • Netherlands
    • Philippines
    • Poland
    • Spain
    • Singapore
    • Thailand
    • Vietnam
  • BERLIN 2022 ITINERARY

Truffle Mushroom Cream Rigatoni + Strawberries and Cream

August 19, 2010

Noticed that our Portobello Mushrooms needed to be cooked asap this morning. So I decided to finally try the Mushroom and Cream Sauce recipe that I learned in the Italian vs Pastry Cooking Class and treat the hubby to a non-salad dinner tonight. (We try to have soup/half a sandwich & salad every dinner.)

Optional ingredient, Truffle Oil

The secret ingredient which transforms a delicious pasta dish into an eyeballs-roling, sigh-inducing, lip-smackingly great one!

It’s a simple recipe but it’s better learned at the Ritz Carlton cooking class because I am still learning it myself. But here’s a peak! It was almost perfect except for the color – Because the mushrooms weren’t as fresh as they should have been. They easily disintegrated into the sauce, which is why it’s darker than what chef showed us. Click here to see a pic of the chef’s dish.

Cooking the Rigatoni

Contrary to what Chef Mariano said, I like to add a tablespoon or so of oil to the boiling water (aside from the salt) when I cook my pasta. It helps prevent the pasta from sticking to each other.

Thickening the cream

Adding the parsley, Grana Padano (which according to Chef Mariano is the best kind of Parmesan Cheese) and the secret ingredient (above).

Hubby came home telling me he was not that hungry. But upon smelling what was cooking he started buzzing around the kitchen. This dish was inhaled in minutes!

As was this one. My hubby’s bowl was empty before I could even start on mine. And he even finished mine off for me. Not hungry aye?!? =P It always makes me happy when my hubby loves the food I prepare. =D

Strawberries and Cream

This was not in the cooking class. This is just a simple dessert that my husband loves. We sometimes get locally grown strawberries here because they are cheap (Rp 15,000 / pack from Grand Lucky) but the problem is that they’re not that sweet. This is how we take care of that…

  1. Clean ripe strawberries and remove the stem/leaves
  2. Place in a bowl with some heavy cream or whipping cream
  3. Use a pestle to crush the strawberries. Do not over-do, just so that the insides can soak in the cream
  4. Add a little castor sugar to taste
  5. Mix everything and store in the ref until time to serve

Click here to read about the Pasta vs Pastry Cooking class I attended at The Ritz Carlton.

12 Comments · Diplo Tummy

Comments

  1. Nikki D. says

    August 19, 2010 at 6:01 PM

    This is getting me hungry! Way to go party girl turned domestic goddess!

    I’m buying my own bottle of truffle oil this weekend!

    Reply
    • thediplomaticwife says

      August 20, 2010 at 2:23 AM

      Thanks Nikki! Funny because while we were eating, my hubby was contemplating on buying more bottles of truffle oil and hoarding em. Hard to find here.

      P.S. Don’t forget to check the concentration in the bottle. I think in Santi’s they have 2 kinds of Truffle Oil. My friend said the more expensive one has much higher concentration so better value.

      Reply
  2. Miggy Villanueva says

    August 20, 2010 at 3:46 AM

    When I go to Jakarta I’m staying at your place.

    Reply
    • thediplomaticwife says

      August 20, 2010 at 6:56 AM

      Sure come on over!!

      Reply
  3. ifoodtrip.com says

    August 20, 2010 at 6:48 AM

    do you know what’s so much better than truffle oil? Truffle sauce in a jar. Dega Salsa Tartufata (http://gardaimport.com/producto_detalle.php?pid=449&tipo=&vng=)
    Substitute truffle oil with truffle sauce in this recipe and you will be closer to heaven.

    Reply
    • thediplomaticwife says

      August 20, 2010 at 6:58 AM

      Wow that sounds wonderful! I wish I could find that here in Jakarta! Even truffle oil was hard to find and VERY expensive. But will definitely keep an eye out for TRUFFLE SAUCE. Yummmmm…

      Reply

Trackbacks

  1. So many martinis, so little time… « The Diplomatic Wife says:
    September 13, 2010 at 4:17 AM

    […] was one of the chefs at the Italian vs Pastry cooking class where I learned to cook that divine Mushroom & Cream Sauce pasta). There are many options to choose from like Grilled Rib Eye with Garlic Mash Potato, Veal […]

    Reply
  2. Ritz Carlton Italian vs Pastry Cooking Class « The Diplomatic Wife says:
    September 15, 2010 at 4:34 PM

    […] here to check out my attempt at recreating the Mushroom and Cream Sauce Rigatoni! Chef Mariano in action […]

    Reply
  3. Avorio Italian Resto, Take 2! « The Diplomatic Wife says:
    December 2, 2010 at 11:46 AM

    […] 3 or 4 kinds of cheeses would rock dinner for me. TD agrees… the margherita (with the extra truffle oil) would definitely have been a better choice. Freshly grated cheese. They are very generous with […]

    Reply
  4. FOOD ♨ Fresh fruits daily! « The Diplomatic Wife says:
    February 15, 2011 at 6:11 AM

    […] 1 pack Strawberries – eaten fresh or with cream […]

    Reply
  5. DIPLO PARTY: Potluck Get-together | The Diplomatic Wife says:
    October 27, 2013 at 7:10 PM

    […] Corn on cob / Mushroom & Cream Sauce Rigatoni with Truffle Oil […]

    Reply
  6. PHILIPPINE FINDS: Truffle Salt | The Diplomatic Wife says:
    November 20, 2013 at 11:15 PM

    […] amazing package while I was in Manila: TRUFFLE SALT. As you can tell from my earlier posts here and here, I absolutely love truffles! This totally made my day. What a wonderful gift from Truffles & […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Welcome

Hello! I’m Ayessa, trailing spouse to a diplomat, mama to DiploBaby and DiploDog and founder of Declutter MNL. I love talking about how to achieve a minimaluxe lifestyle one step at a time.

READ MORE
 

LET’S GET SOCIAL

  • Facebook
  • Instagram
  • Pinterest
  • YouTube

Recent Posts

GENEVA FINDS: Mabuhay Filipino Store

TURIN BITES: Cioccolatitaliani Gelato & Pancakes

What are the Big Pipes Criss-crossing Berlin?

BERLIN BITES: Poco Loco Mexican Cantina

BERLIN FINDS: McArthur Glen Designer Outlet

DISCLOSURE

I am an Amazon affiliate, but all opinions are my own. The content of all my blog and social media posts are products and experiences that I truly enjoy and I only work with brands that fit my life and style.

GOOD TO KNOW GUIDE

FOLLOW ME ON INSTAGRAM @UNDIPLOMATICWIFE

Copyright © 2023 · Designed by Fancy Girl Design Studio.