Truffles on the Beach: Grand Velas Los Cabos in Mexico Shares Luxe Winter Recipe from its Lucca Restaurant

LOS CABOS, Mexico, Jan. 31, 2019 /PRNewswire-PRWeb/ -- With dining experiences helmed by masters of their crafts, Grand Velas Los Cabos features diverse cuisine and techniques from around the globe. At Lucca, Executive Chef Antonio La Monica of Salerno, Italy showcases a cultural collaboration of traditional Italian ingredients and techniques alongside what is available fresh in the destination. During the winter season, Lucca's gourmet menu of fresh Italian and Mediterranean cuisine is blessed with fresh winter Black Truffles from Italy. With the restaurant's Fettuccine with Black Truffle, the black truffle gently complements the local extra virgin olive oil from Ensenada in the north of the Baja California Peninsula. Below the resort shares its recipe to make at home.

FETTUCCINE AL TARTUFO NERO

Pasta
1 ½ C     Wheat flour 00
2/3 C    Extra fine semolina durum
5        Whole eggs
1 ½ tsp    Salt

Truffle Sauce
½ oz        Black truffle
1 clove    Garlic
4 oz         Butter, divided in 2 portions
2 T     Extra Virgin Olive Oil
To taste Fresh Black Pepper
To taste     Parmigiano Reggiano

Directions:

• **To make the pasta: Form a mountain with the flour and semolina. Use your finger to make a crater in the center. Break the eggs into the hole, add a pinch of salt, and beat with a fork. Begin to incorporate the dry ingredients, stirring constantly. Once the mixture takes the consistency of cream, use your hands to continue incorporating the dry ingredients. Once incorporated, knead for about 10-15 minutes. The mass will become smooth and elastic. Once you can press the dough with a finger and it quickly recovers its shape, wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes. Dust your workspace with flour and taking a quarter of the dough, flatten it a bit with your hands. Pass the dough through a pasta roller machine, folding and passing again, closing the machine opening a bit with each turn, until you reach your required thickness. Pass the dough one more time through the machine with the Fettuccine cutter and then refrigerate covered.
• To make the sauce: In a hot pan over medium heat, add half of the butter, the oil and the clove of garlic. Sauté. Add the truffle in the skillet and cook slightly.
• Cook the fresh pasta in boiling water for just a few minutes. Pour the pasta into the sauce and sauté with a little cooking water and the other half of butter. Serve with a grated fresh truffle, Parmigiano Reggiano and fresh pepper.

** Though the resort makes its own pasta, at home one could substitute 1 lb. dry fettucine. Adjust cooking time in boiling water as needed.

Complementing the resort's authentic cuisine is the region's largest wine selection, with 2,500 bottles from 1,500 different producers, including the best of Baja California. Whether dining at the resort or at hotel, the resort's sommelier, Don Pedro Poncelis Brambila, recommends pairing the Fettuccine Al Tartufo Nero with the Tempranillo / Cabernet Sauvignon blend from the D´Poncelis vineyard in Valle De Guadalupe, Mexico.

If guests prefer to enjoy their olive oil or vino straight from the source, Grand Velas Los Cabos features an over-the-top wine lovers' getaway. In addition to Michelin-star dining in the middle of the vineyard, the experience features a private jet to Ensenada to Baja California's top wineries for special wine tastings and to make one's own vintage.

Grand Velas Los Cabos' all-inclusive rate includes luxury suite accommodations, a la carte gourmet meals at a variety of specialty restaurants, premium branded beverages, 24-hour in-suite service, nightly entertainment, taxes, gratuity, and more. For reservations or additional information, please call 1-888-407-4869 or visit https://loscabos.grandvelas.com/.

About Grand Velas Los Cabos:
The AAA Five Diamond Grand Velas Los Cabos on Mexico's Baja Peninsula offers the next generation of all-inclusive amenities and facilities with dramatic ocean views and unique spaces infusing every area of the resort. Located between Cabo San Lucas and San Jose del Cabo, the beachfront property features 307 ocean view suites, all over 1,180 sq. ft. with private terraces and some personal plunge pools. Duplex wellness suites have designated fitness amenities, a personal Wellness Concierge and healthy food and beverages in suite. Grand Velas Los Cabos features five gourmet restaurants led by top chefs, including two star Michelin chef Sidney Schutte, complemented by an extensive beverage program and wine based features inspired by the proximity to Mexico's fine wine region. A staff ratio of 3 to 1; 16,370 sq. ft. convention center with the capability for 20 breakout rooms; 35,000 sq. ft. Se Spa with 16 treatment rooms and hydrotherapy facility; three pools; and pool and beach concierges are available. Rounding out the list of amenities and services are a Technogym Fitness Center with personal trainers, exercise programs, yoga, Pilates and meditation; recreational activities program; separate teens' and kids' club facilities and activities program; 24-hour personal concierge service; baby concierge; and 24-hour in-suite service. Opening soon, a gallery of contemporary art will continue the company's commitment to bringing the art, fashion and culture of Mexico to guests. The curved, half-moon design of the hotel catches eyes along the corridor with an iconic grand entrance that's open air, three stories high and over 300 ft. above sea level. All of this beachfront, just 35 minutes from the Los Cabos International Airport which directly services over 40 destinations in the United States, Canada and Latin America. A member of the Virtuoso Hotels & Resorts Program, Grand Velas Los Cabos was built and is operated by Eduardo Vela Ruiz, founder and president of Velas Resorts, with brother Juan Vela, vice president of Velas Resorts, by his side. For reservations or additional information, please call 1-888-407-4869 or visit https://loscabos.grandvelas.com/.

SOURCE Grand Velas Los Cabos

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