1 medium yellow onion, finely chopped
3 cloves garlic, finely chopped
3 tablespoons olive oil
1 stalk fresh rosemary, chopped
1/4 grated fresh good quality parmesan cheese
Method
SPINACH SALAD WITH TRUFFLE HONEY
Ingredients
200g baby spinach
1 small red onion, thinly sliced
1/3 cup walnuts, toasted
3 tbs extra virgin olive oil
1 tbs truffle honey
100 g blue cheese crumbled
salt & pepper
Method
1 small red onion, thinly sliced
1/3 cup walnuts, toasted
3 tbs extra virgin olive oil
1 tbs truffle honey
100 g blue cheese crumbled
salt & pepper
Method
Place spinach, onion, walnuts and oil in a bowl. Season with salt and pepper and toss to combine. Top salad with cheese and drizzle with truffle honey.
SPAGHETTI WITH TRUFFLE OIL
SPAGHETTI WITH TRUFFLE OIL
Ingredients
Saute onion, garlic and rosemary in olive oil. Make sure onion is golden-and garlic is not burnt. Boil spaghetti, in 3 quarts salted water with a touch of milk in the water, as well as a tablespoon of oil. When al dente, drain pasta, toss with onion, garlic, rosemary.Add parmesan. Toss again and drizzle the truffle oil on top of each individual serving. Garnish with a pinch of fresh chopped Rosemary.
TAGLIATELLES WITH TRUFFLE BUTTER
TAGLIATELLES WITH TRUFFLE BUTTER
Ingredients
1 pagkage of tagliatelles
150 ml cream fresh
40 g truffle butter
3 tablespoons finely chopped chive
100 g grated parmesan
Method
150 ml cream fresh
40 g truffle butter
3 tablespoons finely chopped chive
100 g grated parmesan
Method
Boil the tagliatelles in salted water. Heat the cream in a large pan at medium temperature. Add the truffle butter, salt and pepper. Lower the heat and stir until the butter melts. Add the tagliatelles in the pan and mix together with the cream. Serve the pasta and season with chive and parmesan.
RISOTTO
RISOTTO
Ingredients
150 g Arborio or Carolina rice,
300 ml chicken stock
1 glass of white wine
1 finely chopped onion
3 tablespoons of butter
salt & pepper
60 g grated parmesan
4 teaspoons of porcini & truffle pate
Method
300 ml chicken stock
1 glass of white wine
1 finely chopped onion
3 tablespoons of butter
salt & pepper
60 g grated parmesan
4 teaspoons of porcini & truffle pate
Method
Heat the butter and gently fry the chopped onion for 3΄. Add the rice and keep stirring while adding the wine and the chicken stock. Once the rice is boiled and has formed a nice, thick risotto add salt, pepper, the truffle pate and the grated parmesan.Stir for 3΄ and serve while the dish is hot.
GREEN SALAD WITH ASPARAGUS AND TRUFFLE
Ingredients
1 iceberg
1 lolo rosso
½ kg green boiled asparagus
100 ml extra virgin olive oil
1 tablespoon of truffle oil
1 tablespoon of balsamic vinegar
1 tablespoon of white vinegar
1 tablespoon of honey
2 trimmed truffle
Method
1 lolo rosso
½ kg green boiled asparagus
100 ml extra virgin olive oil
1 tablespoon of truffle oil
1 tablespoon of balsamic vinegar
1 tablespoon of white vinegar
1 tablespoon of honey
2 trimmed truffle
Method
Gently mix together all the ingredients for the dressing in a bowl, using a stirrer, for 2΄. Cut the salad in large pieces and place it on a plate. Add the asparagus cut in two pieces, the truffle and the dressing.
CHICKEN FILLET A LA CREME
Ingredients
4 chicken fillets
2 tablespoons of butter
2 tablespoons of oil
½ glass of brandy
1 glass of white wine
1 glass of chicken stock
200 ml fresh cream
15g truffle carpaccio
salt & pepper
Method
2 tablespoons of butter
2 tablespoons of oil
½ glass of brandy
1 glass of white wine
1 glass of chicken stock
200 ml fresh cream
15g truffle carpaccio
salt & pepper
Method
Season the fillets with salt and pepper. Slightly fry the chicken and add the brandy. Once evaporated add the white wine and boil for 10΄. Remove the fillets from the pan and add the chicken stock. Once boiled add the cream and gently cook while stirring. Add the truffles. Serve the fillets with basmati rice.
GRILLED SHRIMP
Ingredients
16 peeled shrimps No 1
truffle salt
truffle oil
Method
truffle salt
truffle oil
Method
Place the peeled shrimps on a large place.
Add two tablespoons of truffle oil and the truffle salt.
Grill the shrimps.
SPAGHETTI WITH TRUFFLE SAUCE
Ingredients
1 package spaghettini No 10
50 g butter
5 teaspoons truffle sauce
4 drops of brandy
Freshly ground pepper
Method
50 g butter
5 teaspoons truffle sauce
4 drops of brandy
Freshly ground pepper
Method
Boil the pasta in salted water, melt the butter in a small pan and add the salt, the brandy, the pepper and the truffle sauce. Stir for 1' and add the al dente cooked macaroni. Optionally add parmesan.