Tag Archives: Truffle Recipes

Truffle Recipes

CELERY, PARMIGIANO REGGIANO AND BLACK TRUFFLE SALAD

Serves 4
INGREDIENTS:
140g celery
70g shaved Parmigiano Reggiano
70g shaved black truffle
4 spoons of extra virgin olive oil
Salt
White pepper

METHOD:
Clean and thinly slice the celery sticks. Put in a colander and sprinkle with salt. Leave to rest for 30 minutes, then squeeze out the water.
Mix the celery with shaved Parmigiano Reggiano, truffle, oil, salt and white pepper, and serve.

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SCRAMBLED EGGS WITH PARMIGIANO REGGIANO, BLACK TRUFFLE AND CROUTON

Serves 4
INGREDIENTS:
4 bread slices
3 eggs
70g unsalted butter
2 spoons of grated Parmigiano Reggiano
1 spoon of grated black truffle
Salt

METHOD:
Toast the bread slices. Meanwhile, melt the butter in a pan over low heat. Break the eggs and add them to the melted butter. Leave them to cook and then add Parmigiano Reggiano, truffle and salt.
Remove from heat (the eggs should still be moist) and arrange on the toasted bread slices.

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ROLLED PORK SHOULDER WITH PARMIGIANO REGGIANO, HAM AND BLACK TRUFFLE

Serves 4
INGREDIENTS:
8 Pork loin slices (about 1cm thick)
8 cooked ham slices
2 spoons, Parmigiano Reggiano
1 spoon, grated black truffle
100g shaved Parmigiano Reggiano
50g shaved black truffle
4 spoons, extra virgin olive oil
1 glass, fresh cream
50g unsalted butter
1 glass, white wine
Salt

METHOD:
Lay the pork loin slices on a board and pound them slightly. Arrange a cooked ham slice, truffle shavings and shaved Parmigiano Reggiano on each loin slice.
For each slice, fold in the edges on either side and roll them up, finish with a toothpick to hold them together.
Heat butter and oil in a pan. Add the rolls and sauté, turning them and simmering with white wine until reduced. Once browned off add fresh cream, grated Parmigiano Reggiano and grated truffle and cook again. Serve with truffle shavings.

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PARMIGIANO REGGIANO AND TRUFFLE TAGLIOLINI

Serves 4
INGREDIENTS:
Fresh Pasta (Tagliolini)
400g flour
4 eggs
Water
1 spoon of extra virgin olive oil
Sauce
8 spoons of grated Parmigiano Reggiano
4 spoons of grated black truffle
150g unsalted butter
Cooking water

METHOD:
For the fresh pasta, mix all the ingredients, cover the dough with cling film and leave to rest in the fridge. After 1 hour minimum unwrap the dough and roll out a thin piece of pasta dough, spread flour over the dough, roll the dough lengthways on a floured surface. Then, slice the rolled dough evenly into 1cm pieces, so as to make small spirals, the dough should then fall out into evenly cut strips of taglionini pasta.
Bring to the boil a large pot full of water and add some salt and a splash of oil. Add the tagliolini and cook for about 3 minutes.
Melt butter with cooking water from the pasta in a large pan and then add Parmigiano Reggiano and black truffle.
Drain the tagliolini in a colander and then pour into the pan, mixing them with the sauce.

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RICOTTA, RADICCHIO, PARMIGIANO REGGIANO AND PORCINI MUSHROOM TORTELLI

Serves 4
INGREDIENTS:
Dough
400g flour
4 eggs
Water
1 spoon of extra virgin olive oil
Filling
500g cow’s milk ricotta
200g grated Parmigiano Reggiano, aged 30 months
1 radicchio
1 egg
2 spoons of extra virgin olive oil
Salt
Sauce
8 spoons of extra virgin olive oil
1 radicchio
50g dried porcini mushrooms
200g béchamel (*)
Grated Parmigiano Reggiano
(*) Béchamel
50g unsalted butter
50g flour
500ml whole fresh milk
Grated nutmeg
Salt

METHOD:
For the fresh pasta, mix all the ingredients, cover the dough with cling film and leave to rest in the fridge for one hour minimum.
For the filling, wash and cut radicchio. Heat some oil in a pan, add the radicchio and let it soften. Remove from heat and leave to cool, then chop. In a mixing bowl combine ricotta, the egg, Parmigiano Reggiano, salt and radicchio.
For the sauce, rehydrate the dried porcini mushrooms in cold water (squeezing them and changing water a few times).
Unwrap the dough and roll a thin strip on a floured surface.
Using a spoon, piping bag or fingers, place filling equal distance apart along one side.
Fold over the sheet of pasta, being sure not to let air in with the filling. Cut out the tortelli using pastry cutter or shape cutter.
Bring to the boil a large pot full of water and add some salt.
In the meantime, prepare the sauce. Wash and chop the radicchio. Heat the oil in a pan, add the radicchio and let it sauté. Squeeze the porcini mushrooms (keeping their water apart), cut them and add them to the sauce. Add some salt and cook for 10 minutes over gentle heat.
Prepare the béchamel. Melt the butter over a gentle heat, add the sifted flour and stir it quickly with a whisk to avoid lumps. Add milk and continue to blend until it boils. Add grated nutmeg and salt if necessary.
Add béchamel to the sauce, with some water from the porcini mushrooms and some salt, if required.
Cook the tortelli for 3 minutes and drain with a perforated spoon.
Dress the tortelli with the sauce and finish with freshly grated Parmigiano Reggiano on top.

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Recipes  by Micaela Pellegrini and photography by John Holdship