Octopus and polenta with black truffle

Octopus and polenta with black truffle

by | Nov 7, 2019 | Finger Food, Summer Truffle Polenta, Truffle Recipes

A delicious and elegant starter with the very delicate porcini and truffle cream

Difficulty

MEDIUM

Time

40 min.

People

6

Difficulty

MEDIUM

Tempo

40 min.

Persone

6

Ingredients

• 100 g polenta with truffle

• 0,5 l of water

• Salt as Required

• 1 kg octopus

 

 

PREPARATION

  1. Boil a pot of water with half a glass of vinegar, an onion, a carrot, a stalk of celery and parsley. Dip the octopus in the pan and cook it for about 40 minutes (this time is calculated for a weight of about 1 kg), then turn off the heat and let it cool in its water.

  2. In the meantime, bring the salted water to a boil, pour the TRUFFLE POLENTA into it at the same time and mix vigorously.
  3. Cook the polenta for about 30 minutes, stirring constantly.
  4. Once the octopus has cooled to room temperature, cut it and scald it on the very hot plate or in a pan with very little oil.
  5. Once cooked, place the TRUFFLE POLENTA on the plate and place the octopus tentacles on top.
Poached egg with truffle spinach

Poached egg with truffle spinach

by | Nov 7, 2019 | Finger Food, Truffle Recipes, White Truffle Butter

Egg, spinach and truffle: an excellent aperitif or a perfect second course for a light and fast meal!

Difficulty

EASY

Time

15 min.

People

4

Difficulty

EASY

Time

15 min.

People

4

Ingredients

• 200 g spinach

• 4 slices of Tuscan Bread

• 30 g White Truffle Butter

• 4 eggs

• 50 ml white wine winegar

 

PREPARATION

  1. Place half a pack of WHITE TRUFFLE BUTTER in a saucepan, add the fresh spinach and sauté for a few minutes. Melt the other half of WHITE TRUFFLE BUTTER in a pan and toast the slices of bread to make them crispy on the surface and soft inside.

  2. In the meanwhile put a pot full of water on the heat, add 50 ml of white wine vinegar (to each litre of water), take a fresh egg (stored at room temperature) and break it into a bowl taking care to leave the yolk intact.
  3. When the water is boiling, lower the heat so that the water only simmers gently. With the help of a whisk or a ladle create a vortex and gently dip the egg in it. After 4 minutes of cooking, collect the egg with a skimming ladle and dip it in cold water for a few seconds.
  4. Put a slice of toast on the plate and place the truffle spinach and the poached egg on top.
Parmigiano Reggiano and white truffle cream beignet

Parmigiano Reggiano and white truffle cream beignet

by | Nov 7, 2019 | Finger Food, Parmigiano Reggiano and White Truffle cream, Truffle Recipes

A simple and delicious recipe for a tasty and elegant appetizer

Difficulty

EASY

Time

10 min.

People

4-6

Difficulty

EASY

Time

10 min.

People

4-6

Ingredients

180g Parmigiano Reggiano and White Truffle Cream
600g Whole Milk
250 Plain flour
10 Small Beignet (pastry puffs)
250g Butter

PREPARATION

  1. Add 500 g of whole milk, 250 g of butter, 250 g of plain flour and a jar of PARMIGIANO REGGIANO AND WHITE TRUFFLE CREAM in a pan. Heat the saucepan over a low heat and stir vigorously to create a homogeneous and compact mixture.

  2. Transfer the mixture into a pastry bag and stuff the beignet.
  3. To decorate your plate, dilute one part of the mixture with the remaining fresh milk to create a liquid cream, then place the cream on the bottom of the plate. Decorate it with a basket of crunchy Parmigiano: cook the grated Parmigiano in a pan for 5 minutes on a low heat, gently peel it off and immediately spread it on the bottom of a cup to give it the desired shape.