Tripolini Danese La Internazionale

Barry Lefkowitz is a man of many talents, handling all with equal aplomb. The affable Lefko is a longtime trotting publicity man, a member of the United States Harness Writers Association of the first order, insurance executive, a Marv Albert-Sound-alike champion, and a maestro in the kitchen. His “Harness Racing Foodie” posts on Facebook are most-looked-forward to posts among his legion of FB friends.

In celebration of this Saturday’s (October 14) Yonkers International Trot at Empire City Casino at Yonkers Raceway, Barry concocted this special recipe in tribute to Denmark’s contender Tripolini VP. Funny how the Danish horse, and not the Italians, are named for a pasta.

By Barry Lefkowitz

TRIPOLINI DANESE LA INTERNAZIONALE
This dish was created especially for the Yonkers International Trot. Tripolini pasta, a long narrow version of Malafide, is not well know in this county. Combined with Porcini mushrooms, Moliterno Al Tartufo cheese and Truffle flavored oil, it is not an inexpensive dish, and the addition of the Grilled Chicken strips and Heavy Cream leads to a rather rich dish, fitting for an entrant in the International Trot.

Serves 2 as a main course or 4 as a first offering.

½ pound TRIPOLINI PASTA, COOKED IN 4 QUARTS BOILING SALTED WATER FOR 6-7 MINUTES UNTIL AL DENTE
½ pound CHICKEN BREASTS, SEASONED WITH SALT AND PEPPER, GRILLED THEN SLICED INTO STRIPS
1 tb. FINELY CHOPPED GARLIC
1 tb. FINELY CHOPPED SHALLOTS
1tb. FINELY DICED PROSCIUTTO
1 tb. OLIVE OIL
2 tbs. BUTTER
SALT AND PEPPER TO TASTE
6oz HEAVY CREAM
¼ pound MOLITERNO AL TARTUFO, shaved with a vegetable peeler
Sprinkling of BLACK TRUFFLE FLAVORED OIL
1 ½ OZ DRIED PORCINI MUSHROOMS, REHYDRATED IN COLD WATER UNTIL SOFT, THEN VERY COARSELY CHOPPED. LIQUID STRAINED AND RESERVED
3 tbs. CHOPPED CHIVES
¼ cup CHICKEN STOCK
¼ cup WHITE WINE

METHOD
Place the water to boil. Place a saute pan over medium heat. When hot, add the Olive Oil, garlic and shallots. Cook until color develops. Add the Prosciutto and saute for a couple of minutes. Add the Porcini mushroom and saute briefly. Add the white wine, chicken stock, salt and pepper and mushroom water. Raise the heat and bring to a boil. Reduce by half. Add the cream and again reduce by half. When the Tripolini is done, add to the saute pan with the Chicken and butter until coated and the chicken is warmed through. Plate the dish and finish with the chopped chives.