Squid with truffle and bottarga and pea sauce

Squid with truffle and bottarga and pea sauce

by | Nov 7, 2019 | Second Courses, Truffle Recipes, White Truffle Patè

carrè di agnello

Authentic flavours and a touch of elegance on your tables: the squid with truffle and bottarga and pea sauce is an exquisite fish dish that combines the unique flavour of the white truffle pate with squid and with a very precious bottarga cream. Two products unique in the world in one dish: a small culinary luxury to be reserved for a special lunch or dinner. Are you curious about fish and truffle recipes? Try also the octopus and polenta with truffle.

Difficulty

EASY

Time

30 min

Persone

4 

Difficoltà

FACILE

Tempo

30 min

Persone

4

Ingredients

• 1 jar of white truffle pate 30g
• 12 squids
• 300g peas
• 1 shallot
• 100ml white wine
• 200g bottarga
• Salt and Pepper as required
• 1 garlic glove
• olive oil
• 50 g bianchetto truffle

PREPARATION

carrè di agnello
carrè di agnello
carrè di agnello
  1. To prepare the squid with truffle, start by preparing the pea cream. Cut the shallot and sauté it in a non-stick pan with a drizzle of oil over low heat (1). After a few minutes, add the peas and keep them over high heat (2), season with salt and pepper (3) and cook for about 5 minutes, stirring.
carrè di agnello
carrè di agnello
carrè di agnello
  1. Transfer the peas to a container and blend them with an immersion mixer (4), clean the squid (5) and cut them in half (6).
carrè di agnello
carrè di agnello
carrè di agnello
  1. Once the squids are opened (7), dab them with absorbent paper (8) and make cross-oblique incisions on the inside cutting half the thickness (9).
carrè di agnello
carrè di agnello
carrè di agnello
  1. Open the white truffle pate (10), brush it on the squid, and season with salt (11). Put a pan on the heat and pour a little oil (12).
carrè di agnello
carrè di agnello
carrè di agnello
  1. Lay down the squid with the cut inner side facing up, after a few seconds of cooking they will roll up. Turn them to cook on all sides evenly and remove them from the pan after 3 minutes (13). In the same pan, add a drizzle of oil and a clove of garlic and let it fry for a minute (14). Then grate the bottarga (15).
carrè di agnello
carrè di agnello
carrè di agnello
  1. Pour the wine, let it evaporate and cook for 2 minutes on a low heat (16). Once ready, transfer it to a container and blend until it reaches a homogeneous liquid cream (17). Begin with the plate preparation by cutting the rolled squid (18).
carrè di agnello
carrè di agnello
carrè di agnello
  1. Pour the peas cream on the plate (19) together with the bottarga sauce (20) and decorate brushing the dish (21).
carrè di agnello
carrè di agnello
carrè di agnello
  1. Once the decorations are completed (22) add the cut squid (23) and slice the bianchetto truffle to garnish the dish (24).
Mauro Urso

Mauro Urso

Chef

Classe ‘88, chef toscano. Ha lavorato nei più noti ristoranti stellati toscani , tra cui l’“Ora d’aria” a Firenze e l’“Osteria del vicario” a Certaldo e l’“Io osteria personale”; la sua curiosità lo spinge a viaggiare e lavorare in varie cucine della Svizzera, dell’Australia e dell’Inghilterra. Il suo spirito curioso ed innovativo porta in cucina piatti ricercati e creativi, un viaggio alla scoperta dei sapori genuini e fantasiosi.
Lasagnetta with truffle with radicchio and bacon

Lasagnetta with truffle with radicchio and bacon

by | Nov 7, 2019 | First Courses, Truffle Recipes, White Truffle and Pecorino Cheese

carrè di agnello

​Lasagne is a classic first course of Italian cuisine. Today we propose a gourmet version: truffle lasagnette with bacon and radicchio. The fundamental ingredient of these lasagne is our savory Pecorino and White Truffle cream. Its delicate taste replaces béchamel while radicchio and bacon give the dish its crispness and irresistible flavour…layer by layer, in a delicious alternation of sheets of fresh pasta with a white truffle flavour! Perfect to combine with the bianchetto truffle. Serve them for a rich Sunday lunch!

Difficulty

EASY

Time

30 min

People

4 

Difficulty

MID

Time

50 min

People

4

Ingredients

• 300g Smoked Bacon
• 2 pz Treviso’s Radicchio
• 600g fresh pasta (already pulled)
• 1/2 glass of red wine
• 1 Jar 180g of Pecorino and White Truffle Cream
• Salt and Pepper as required
• 1 Tablespoon of Oil
• 50g Bianchetto Truffle

PREPARATION

carrè di agnello
carrè di agnello
carrè di agnello
  1. To prepare the lasagnettes start with the preparation of radicchio and pancetta. Cut the smoked bacon into small strips (1) and wash and clean the radicchio. Pour the pancetta in a non-stick pan with a little oil and brown it for a few minutes (2). Meanwhile cut the radicchio into small pieces (3).
carrè di agnello
carrè di agnello
carrè di agnello
  1. Pour the radicchio in the pan together with the pancetta (4) and add salt (5). Pour half a cup of red wine (6).

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carrè di agnello
carrè di agnello
carrè di agnello

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  1. Continue cooking for 3 minutes (7). Bring the water to the boil in a saucepan, dip the sheets of fresh pasta (8) and cook them for 2 minutes (9).
carrè di agnello
carrè di agnello
carrè di agnello
  1. Drain the pasta and transfer it to a bowl of water with ice to cool down (10). Then, roll out the pasta sheet onto a cut board (11) and, with the help of a pastry cutter, cut out circles that will give a circular shape to our lasagnetta (12).

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carrè di agnello
carrè di agnello
carrè di agnello
  1. Once you have cut the pasta out, roll out a sheet of baking paper and place the pastry cutter on it to start composing the lasagnetta. Pour a teaspoon of oil (13) and place the first sheet of pasta (14). Then, open the Pecorino and White Truffle cream (15).

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carrè di agnello
carrè di agnello
carrè di agnello

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  1. Spread a spoonful of Pecorino and White Truffle cream on the dough (16) and a spoonful of radicchio and pancetta (17) and continue with another layer of pasta (18).
carrè di agnello
carrè di agnello
carrè di agnello
  1. Continue until you reach the height of the pastry cutter (19) and finish with the cream of pecorino and white truffle (20). Bake at 180 °C for 20 minutes and then place it in the plates and remove the pastry cutter (21).

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carrè di agnello
carrè di agnello
carrè di agnello
  1. To decorate, add pecorino cheese shavings (22) and slice the bianchetto truffle (about 7 g for each plate) (23). Your lasagne will be ready to be served! (24).

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Mauro Urso

Mauro Urso

Chef

Classe ‘88, chef toscano. Ha lavorato nei più noti ristoranti stellati toscani , tra cui l’“Ora d’aria” a Firenze e l’“Osteria del vicario” a Certaldo e l’“Io osteria personale”; la sua curiosità lo spinge a viaggiare e lavorare in varie cucine della Svizzera, dell’Australia e dell’Inghilterra. Il suo spirito curioso ed innovativo porta in cucina piatti ricercati e creativi, un viaggio alla scoperta dei sapori genuini e fantasiosi.
Rack of lamb in truffle hunter crust

Rack of lamb in truffle hunter crust

by | Nov 7, 2019 | Second Courses, Truffle Hunter Sauce, Truffle Recipes

The rack of lamb in a truffle hunter crust is a tasty dish of lamb chops wrapped in a crunchy breading enriched with the truffle hunter sauce. A refined and effective recipe to present as an Easter dish accompanied with seasonal truffles: the bianchetto truffle! The truffle-crusted lamb chops in your Easter menu will surely impress your guests.

Difficulty

MID

Time

50 min

People

4 

Difficulty

MID

Time

50 min

People

4

Ingredients

• 250g White Sandwitch Bread
• 100g butter
• 1 jar (170g) Truffle Hunter Sauce
• 1 egg
• 1 tuft of fresh wild fennel
• 800g potatoes
• 1 rosemary sprig
• 1 garlic clove
• 100g olives
• 1 lamb rack (12 ribs)
• 50g bianchetto truffle
• Salt and Pepper as required

PREPARATION

  1. First, prepare the mixture that will form your truffle crust. Cut the bread into cubes and grind them in the mixer (1). In order to have a dry mixture, drain the Truffle hunter sauce removing the oil, which you will reuse afterwards, when you compose the dish. Once drained pour it into the mixer and continue grinding (2). Add then the butter cubes at room temperature and continue with the preparation (3).

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  1. Finally beat an egg and pour it into the mixture. Then continue to mix all the ingredients (4). Once you have reached a homogeneous mixture, lay it between two layers of baking paper. Using your hands first (5) and then using a rolling pin spread the preparation until you get a homogeneous thickness (6). Let it rest in the fridge for 20 minutes.
  1. In the meanwhile fill a pot with water, add the fresh fennel (7) and salt (8). Put the potatoes inside and bring the water to a boil. Cook for about 15 minutes (9).

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  1. Drain the potatoes and let them cool for a few minutes in a bowl (10). Cut the potatoes in half (11). Meanwhile, in a frying pan, sauté the garlic clove and the rosemary sprig to add flavour to the oil (12). After 2 minutes remove the garlic and the rosemary sprig.
  1. Add the potatoes, placing the cut part on the oil (13) and season with pepper (14) and salt (15).

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  1. After cooking 2 minutes add the olives (16) and after 4/5 minutes turn the potatoes. The inside of the potato must be red and the potato should be more cooked at the ends (17). Then take the truffle hunter crust mixture from the fridge and cut it to size for the lamb loin (18).

Note: start cooking the potatoes 30 minutes after you start cooking the lamb rack. 

7. Take the rack of lamb, taking care to clean it from fat in excess and to remove the small parts of meat between the two ribs before adding salt and pepper (19). Then remove the first layer of baking paper (20) and place the truffle mixture on the lamb rack, delicately shaping it with your fingers (21).

8.Then, remove also the second sheet of baking paper (22) before putting the rack in a preheated static oven at 180 °C for 40 minutes (23). Once cooked, cut the ribs and begin to serve (24).

The last 10 minutes of lamb rack cooking remember to cook the potatoes as we saw in the points above (from no. 7 to no. 17).

  1. Place 2/3 lamb ribs per dish with potatoes and olives. Give a touch of colour with some rosemary flowers (25). Season with truffle oil sauce (26) and decorate with the bianchetto truffle (27).

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  1. So here it is the roasted lamb rack in the truffle hunter crust: a classic of Easter cuisine enriched with the truffle hunter sauce and bianchetto truffle. For a gourmet and very original Easter lunch!

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Mauro Urso

Mauro Urso

Chef

Classe ‘88, chef toscano. Ha lavorato nei più noti ristoranti stellati toscani , tra cui l’“Ora d’aria” a Firenze e l’“Osteria del vicario” a Certaldo e l’“Io osteria personale”; la sua curiosità lo spinge a viaggiare e lavorare in varie cucine della Svizzera, dell’Australia e dell’Inghilterra. Il suo spirito curioso ed innovativo porta in cucina piatti ricercati e creativi, un viaggio alla scoperta dei sapori genuini e fantasiosi.
Artichoke and saffron flan

Artichoke and saffron flan

by | Nov 7, 2019 | Artichoke and saffron cream, Second Courses, Truffle Recipes

The Artichoke and Saffron cream flan is a very original vegetarian dish that brings to the table all the goodness of hand-selected fresh artichokes with the delicate saffron flavour. A vegetable pie that you can serve as a light aperitif, as a starter or as a side dish with fish or white meat. A unique and intense taste enclosed in a small vegetable pie for a quick and simple recipe that will amaze your guests! Beside delicious pies, the Artichokes and Saffron Cream is also excellent to be used for preparing first courses, so discover the recipe!

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Difficulty

EASY

Time

20 min.

People

4 

Difficulty

EASY

Time

20 min.

People

4

Ingredients

•  1 jar (180 g) of Artichoke and Saffron Cream

• 250 g Cow’s Milk Ricotta

• 2 eggs

• Mixed Salad as required

• Salt and Pepper as required

PREPARATION

  1. Beat two eggs in a bowl (1) and stir vigorously (2). Then add the ricotta and continue stirring (3).
  1. Season everything with salt and pepper (4). Open the 180g jar of Artichokes and Saffron Cream and pour all the content (5) continuing to mix until you reach a homogeneous and soft cream (6).

3.Then prepare the aluminium moulds (capacity 125 ml), brush them with oil and pour the mixture of Artichoke and Saffron Cream into each mould using a ladle (7). Place the moulds in a baking pan with high sides, pour boiling water up to 2 cm from the base of the pies (8) and cook them at 160 °C for 15 minutes in a fan oven (9).

  1. Take the artichoke and saffron flans out of the oven and let them cool, then turn them upside down on a cutting board to remove the mould (10). To decorate, add some saffron pistils (11) and serve with truffle pecorino. Eat them warm or cold as preferred, as an aperitif or tasty side dish.
Mauro Urso

Mauro Urso

Chef

Classe ‘88, chef toscano. Ha lavorato nei più noti ristoranti stellati toscani , tra cui l’“Ora d’aria” a Firenze e l’“Osteria del vicario” a Certaldo e l’“Io osteria personale”; la sua curiosità lo spinge a viaggiare e lavorare in varie cucine della Svizzera, dell’Australia e dell’Inghilterra. Il suo spirito curioso ed innovativo porta in cucina piatti ricercati e creativi, un viaggio alla scoperta dei sapori genuini e fantasiosi.
Boiled meat with white truffle mustard

Boiled meat with white truffle mustard

by | Nov 7, 2019 | Fruit Mustard with White Truffle, Second Courses, Truffle Recipes

Fruit mustard is a typical specialty of Lombardy. Our version is made of mixed fruit cut into large pieces and San Miniato white truffle. The union of the fruit sweetness with the white truffle creates a sweet and unique flavour that characterizes the Savitar white truffle mustard. This mustard is perfect to accompany boiled meats, especially beef and chicken, as well as roasts and also cheeses, such as crescenza, taleggio, sweet gorgonzola and Grana Padano. Excellent for meat fillings but also to give a special touch to salad or stewed vegetables. Finally, the desserts: tarts, baked apples and chestnut pudding. Today we propose a gourmet boiled: tender meat boiled in spiced water, to be combined with turnip greens and white truffle mustard: a tasty dish and a rich and nutritious broth.

Difficulty

MID

Time

3 hours of cooking and 15 min of preparation

People

4 

Difficulty

MID

Time

3 hours of cooking and 15 min of preparation

People

4

Ingredients

• 1 Star Anise
• 1/2 Cinnamon Stick
• 3 Carnation Nails
• 10 Coriander Seeds
• 10 Fennel Seeds
• 2 cardamom
• 2 Laurel Leaves
• 10 Pepper Corns
• 2 Carrots, 1 Celery, 1 Onion
• 30 g Parsley
• 500g Turnip Greens
• 1 jar (100g) of White Truffle Mustard
• 20 ml Soy Sauce
• 20 ml White Wine Winegar
• 20 ml Vin santo
• Salt as required
• 700g beef meat in a piece (choose a part adapt fo long humid cooking, such as shoulder)

PREPARATION

  1. Peel the carrots and cut them into pieces together with the celery and onion (1) and then put them in a large pot of water (2). Add the parsley. (3).

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  1. Add all the spices (star anise, cinnamon, cloves, coriander seeds, fennel seeds, cardamom, laurel leaves, peppercorns) (4) and add salt (5). Finally add the soy sauce, vinegar and vin santo to give your broth an oriental touch (6).

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  1. Bring the mixture to boil (7) and, when it boils, add the meat (8). Lower the heat at the minimum and cook for about 3 hours (9).
  1. In the meanwhile clean the turnip greens by removing the leaves from the stem and rinsing them under running water (10). Put a pan on the heat and add a garlic with a drizzle of extra virgin olive oil (11) then add the turnip greens and press them well to make them all fit into the pan; after a while the volume will be reduced (12).
  1. Add the salt (13) and cook the turnip greens for about 2-3 minutes, then remove the garlic cloves (14). Drain the turnip greens and transfer them to a bowl, then let them cool for a few minutes (15).
  1. Mince them with the immersion mixer (16). Drain the meat (17) and cut it into cubes (18).
  1. Put the 100g white truffle mustard in a pastry bag (19). Pour a tablespoon of turnip greens cream to decorate the dish (20) and place the meat cubes (21) on it.
  1. Finally fill and decorate the plate by pressing the pastry bag, pointing the nozzle directly onto the surface to be decorated (21).
Mauro Urso

Mauro Urso

Chef

Classe ‘88, chef toscano. Ha lavorato nei più noti ristoranti stellati toscani , tra cui l’“Ora d’aria” a Firenze e l’“Osteria del vicario” a Certaldo e l’“Io osteria personale”; la sua curiosità lo spinge a viaggiare e lavorare in varie cucine della Svizzera, dell’Australia e dell’Inghilterra. Il suo spirito curioso ed innovativo porta in cucina piatti ricercati e creativi, un viaggio alla scoperta dei sapori genuini e fantasiosi.