Ingredients

1 pound fresh ricotta cheese*

• 1 large egg
• 1/3 cup finely grated Pecorino Romano cheese (about 1 ounce) plus additional for serving
• 1/2 teaspoon salt
• Large pinch of ground white pepper
• 3/4 cup all purpose flour plus additional for coating

Sauce and garnishes

• 5 tablespoons extra-virgin olive oil, divided
• 6 thin prosciutto slices
• 12 whole fresh sage leaves

• 2 pounds fresh wild mushrooms (such as crimini, oyster, and stemmed shiitake), sliced
• 2 large shallots, chopped
• 6 fresh thyme sprigs
• 2 teaspoons chopped fresh sage
• 2 cups low-salt chicken broth
• 1 teaspoon black truffle oil*
• 1/4 cup ( 1/2 stick) chilled butter, diced

• *Available at some supermarkets and at specialty foods stores and Italian markets.

Description

Psilakis Uses Fresh Sheep's Milk Ricotta, But Fresh Cow's Milk Ricotta Works, Too.

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