White truffle honey ricotta

White truffle honey ricotta

A gourmet dessert for true connoisseurs of white truffle honey

Difficulty

EASY

Time

5 min.

People

4 – 6

Difficulty

EASY

Time

15 min.

People

4

Ingredients

• 200 g Fresh Ricotta

• 40 g di White Truffle Honey

• 40 g Hazelnuts

 

PREPARATION

  1. Take a non-stick pan and toast the hazelnuts on a low heat for a few minutes.

  2. Put 50 g of ricotta on the plate and with the help of a teaspoon pour the WHITE TRUFFLE HONEY on top of it.
  3. Chop the previously toasted hazelnuts to garnish the dish.
Crispy duck breast with vinegar and white truffle honey

Crispy duck breast with vinegar and white truffle honey

A fine second course, the crispy duck breast with vinegar and white truffle honey is recommended for important occasions. Impress your guests with our recipe!

Difficulty

MEDIUM

Time

20 min.

People

4

Difficulty

MEDIUM

Time

20 min.

People

4

• 600g di petto d’anantra

• 50g di panna liquida

Ingredients

 

• 600g duck breast
• 50g liquid cream
• 2 tablespoon of balsamic winegar
• 1 jar (40g) of White Truffle Honey
• 130g butter
• Salt and Pepper as Required

• 130g di burro

•Sale e Pepe q.b.

PREPARATION

  1. Cut with a sharp knife the outer skin of the duck breast (not the meat!), making oblique cuts first in one direction and then in the opposite, to form a grid. Add salt and pepper on both sides.

  2. Put the pan on the heat, melt a teaspoon of butter and place the duck breast on top. After 5-6 minutes turn it to let it brown also on the other side.
  3. To make it crunchy, put the duck breast in the oven for 5 minutes at 200 °C.
  4. Once the duck breast is ready, transfer it to a cutting board. Add 2 tablespoons of balsamic vinegar, the liquid cream and 20 g of WHITE TRUFFLE HONEY in the pan where you cooked the duck breast to create a seasoning sauce. Let it evaporate for 5 minutes.
  5. Slice the duck breast and lay the slices on a plate with hot potatoes or on a bed of salad.
  6. Finish the dish with the freshly prepared sauce and decorate it with 20 g of WHITE TRUFFLE HONEY.