Recipes

Truffle Toasts

Ingredients:

• 10 small slices of bread, toasted
• 5 oz Salsa Tartufata (minced truffle sauce)
• 2 oz unsalted butter (1/4 stick)
• 1 or 2 tsp freshly grated Parmigiano – Reggiano
• Juice of ½ lemon
• 1 clove garlic (finely sliced)
• 1 to 2 tablespoons brown stock on guard

Procedure:

In a sauté pan, melt the butter on low heat; add the garlic and sauté until translucent. Add the truffle sauce, keep on low heat for a few minutes, and do not fry. Stir constantly. Add the grated Parmigiano - Reggiano one teaspoon at a time, stirring constantly. If moisture is lost, add stock. Continue to stir. Remove from heat. Spread truffle mixture on toasts, serve warm. Serves 10.

First Courses Suggestions

Brouillade aux Truffes

Ingredients:

• 1 clove garlic cut in half
• 2 oz black truffle, sliced
• ½ oz white truffle oil
• 12 large eggs
• 3 oz or ¾ stick of unsalted butter, chilled and diced
• Salt and freshly ground pepper to taste

Procedure:

Rub the inside surface of a mixing bowl with the cut surface of the halved clove of garlic. Add the sliced truffles and half the butter. Break in the eggs, add the truffle oil, stir lightly; cover the bowl and set aside for about ½ hour to allow the flavors to mingle. Using a double boiler, bring the water in the bottom pan to a boil, lower the heat and bring the water to just below boiling.

Rub a wooden spoon with the other half of the halved garlic.

Flavor the eggs with salt and pepper to taste, beat eggs briefly with a fork. Pour the eggs into the top of the double boiler. Stir the eggs gently with the garlic-coated spoon; adjust the heat when needed to prevent the water from boiling.

When the eggs turn into a thick pourable cream consistency, remove the pan from the heat and add the remaining butter. Continue stirring for a few minutes then serve.

Tajarin all’Albese

Pasta with Truffle and Liver Sauce

Ingredients:

• 4 eggs
• 4 cups all purpose flour
• 12 oz chicken livers
• 3 large tomatoes, chopped
• 1 onion, sliced thin
• 2 cloves garlic
• 3 tbsp Extra Virgin Olive Oil
• 1 tbsp fresh rosemary, fine chopped
• 2 oz unsalted butter (1/2 stick)
• 1 tsp Fettine di Tartufo Bianchetto (sliced white truffle)
• Corn meal
• Freshly ground black and white pepper

Procedure:

Mix the eggs and flour; add a drop or two of EV olive oil, add a pinch of salt, work the mixture to a smooth ball of dough. Divide the dough into little balls and let rest covered for several hours. Roll them out to “thin snakes” (about 1/8 inch thick) and let them rest for a while (5 minutes). Sprinkle them with corn meal, to prevent sticking, roll them a tad to cover with corn meal. Cut them into 2 inch strips (“tajarin”). Let them dry on a clean towel, and then boil them in salted water. Drain them and serve them with the chicken liver sauce.

Procedure for Chicken Liver Sauce:

Sauté the onion, rosemary and garlic in the EV olive oil and butter, add the whole livers and brown them all over. Add the tomatoes, salt and peppers, and cook until the sauce has reduced a tad.

Mix sauce with pasta and serve. Serves 6.

Risotto with Tartufi Nero and Olio Bianco Tartufo

• 1 pound Carnaroli  Rice
• 2 medium onions, fine diced
• ¼ cup olive oil
• 1 ½ qts Chicken Stock
• 1 oz White Truffle oil
• 1 Black Truffle, fine diced
• 1 cup grated Parmigiano Reggiano

Ingredients:

• 1 lb boneless – skinless chicken breasts, cut into thin, one inch strips
• 2 tbsp white truffle flour
• 1 box puff pastry
• 4 oz heavy cream
• 2 oz unsalted butter (1/2 stick), plus butter for baking tray
• ½ cup dry white wine
• 1 small black truffle, shaved
• 1 oz white truffle oil
• 1 egg (beaten)

Procedure:

Coat the chicken pieces lightly with white truffle flour. Melt butter in a sauté pan, sauté chicken strips to seal. Add salt and pepper to taste and deglaze with wine. Add cream and sauté until sauce has consistency of thick cream. Remove from heat and add ½ the truffle.

Mix well and allow to cool.

The puff pastry is then cut into 6 inch squares. Place chicken mixture and one thin slice from remaining truffle in center of pastry. Then seal the little pies (fagottini) by bringing the corners together and brushing with the beaten egg.

Place the pies on a buttered baking tray in a preheated 350 F oven for about 10 to 12 minutes; they should be a golden brown. Serve each covered with the remaining sauce. Serves 4

Tournedos Rossini, Sauce Perigueux

Ingredients:

• 1 – 3 to4 lb beef tenderloins cut into tournedos (8 to 10)
• ¼ lb unsalted butter
• 8 - 1 inch pieces of foie gras
• 1 black truffle, cut 8 thin slices and fine dice the rest
• 8 toast rounds
• For Sauce Perigueux (Madeira Sauce plus fine diced truffles)

For Madeira Sauce:

• 2 cups brown sauce, add brown roux if needed
• 4 oz Madeira, added to brown sauce and heated

Procedure:

Fry the tournedos in butter, place each on toast rounds. On each tournedos place a slice of foie gras, then a slice of black truffle. Pour Sauce Perigueux over all.