Lasagnetta with truffle with radicchio and bacon

Lasagnetta with truffle with radicchio and bacon

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

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).

carrè di agnello
carrè di agnello
carrè di agnello

  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).

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).

carrè di agnello
carrè di agnello
carrè di agnello

  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).

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).

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.
Summer truffle rice with asparagus

Summer truffle rice with asparagus

Carnaroli Rice with Summer Truffle with asparagus is a simple and tasty first course to enjoy all the taste of the black summer truffle. A dish that satisfies adults as well as children, suitable for various occasions, from the most informal to the most refined.

Difficulty

MID

Time

30 min.

People

Difficulty

MID

Time

30 min.

People

4

Ingredients

• 1 jar (200g) of Carnaroli Rice with Summer

•  400g fresh asparagus

• 1 Shallot

• 200 ml White Wine

• Salt and Pepper as Required

• 70g Butter

• 65g Parmesan Cheese as Required

• 1,5 L Vegetable Broth

• 40g Black Summer Truffle

 

PREPARATION

  1. Open the 200g Carnaroli Rice with Summer Truffle (1), pour it into a saucepan (2) and toast it for 1 minute (3).

2.When the rice is well toasted, begin to wet it with white wine (4), let the wine soak the rice for a few minutes and then add the boiling vegetable stock (6).

  1. Season with salt (7) and let the rice cook fully. (8). Meanwhile, finely chop the shallot (9).
  1. Take the asparagus, wash it, remove the harder part of the stem and cut it into slices (10); heat a drizzle of olive oil in a pan (11), add the chopped shallot and stir-fry it for a few minutes (12).
  1. Pour the asparagus cut into round slices in a pan (13), season with salt and pepper and let them cook over high heat for a few minutes until they are well flavoured. Then, add vegetable stock to soften the asparagus and cook for 10 minutes.
  1. Once the broth has evaporated, transfer the asparagus into a container (16) and grind them with an immersion mixer (17) until you obtain a soft and homogeneous cream. Then pour the content directly into the cooked truffle rice (18).

7. The risotto is ready and it is time to whisk it: turn off the heat and stir to mix the cream with the risotto (19), grate the cheese (20) and add the butter (21).

  1. Add salt and pepper to taste (22) and serve (23). Slice ​​black summer truffle (about 10 grams) on the plate (24).
  1. To decorate the dish, slice some asparagus and decorate as you wish!

A simple dish to savour all the good of Savitar’s black summer truffle! Share your recipe on social networks with the #savitaricette hastag and share it on your social media!

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.
Tagliolini with bianchetto truffle carbonara

Tagliolini with bianchetto truffle carbonara

Tagliolini, eggs, guanciale (jowl) and bianchetto truffle. A typical Roman dish revisited with Savitar products!

Difficulty

EASY

Time

15 min.

People

4

Difficulty

EASY

Time

15 min.

People

4

Ingredients

  •  250 gr Savitar Tagliolini
  •  4 eggs
  •  200 gr guanciale (jowl)
  •  100 gr Savitar Truffle Pecorino
  •  Sale and Pepe as Required
  • 40/50g Fresh Bianchetto Truffle

PREPARATION

  1. Cut the guanciale into strips and brown it in a large pan over a low heat until it is crispy.

  2. Break the eggs into a bowl, add 3/4 of grated TRUFFLE PECORINO, add salt and pepper and whisk lightly.
  3. In the meanwhile cook the TRUFFLE TAGLIOLINI in abundant salted water and drain “al dente” after 2/3 minutes, taking care to keep a ladleful of cooking water.
  4. Put the tagliolini in the pan and mix them the guanciale that will melt and create a good amount of juice.
  5. Turn off the heat and add the beaten egg and the pecorino. Mix everything quickly (if the pasta appears too dry, add part of the stored cooking water). Serve the carbonara tagliolini with a sprinkle of pecorino, ground pepper and slice 10g of BIANCHETTO TRUFFLE on each plate.
Paccheri filled with ricotta and herbs with Savitar Chianina ragout

Paccheri filled with ricotta and herbs with Savitar Chianina ragout

A first course that will amaze even the most skeptical palates!

Difficulty

EASY

Time

15 min.

People

4

Difficulty

EASY

Time

15 min.

People

4

Ingredients

• 28 paccheri

• 500 g Sheep Milk Ricotta

• 180 g Chianina Ragout

• Aromatic Herbs as Required

 

PREPARATION

  1. Cook the paccheri in salted boiling water for about 10 minutes, drain and allow to cool.

  2. Mix the ricotta with the aromatic herbs in a bowl. Transfer the mixture to a pastry bag and fill the paccheri. Once filled, place them on the plate.
  3. Heat the Chianina ragout and dress the paccheri. Decorate the dish with a few leaves of aromatic herbs.
Spaghetti with artichoke and saffron cream and hazelnut grain

Spaghetti with artichoke and saffron cream and hazelnut grain

A vegetarian dish to enjoy our artichokes cream in a simple and tasty first course!

Difficulty

EASY

Time

20 min.

People

4

Difficulty

EASY

Time

20 min.

People

4

INGREDIENTS

Ingredienti

• 350g Spaghetti

•  40g butter

• 2 tablespoons of balsamic winegar

• 40g crushed hazelnuts

• 130g butter

• 1 jar (170 g) of Artichoke and saffron cream

PREPARATION

  1. Bring a large pot of salted water to boil, add the spaghetti, mix them and cook for 10 minutes. Then drain them.

  2. In the meantime pour 170g of Artichoke and Saffron Cream in a pan and sauté the spaghetti to mix them with the cream.
  3. Serve and sprinkle the chopped hazelnuts on each plate to decorate.
Tagliolini with truffle

Tagliolini with truffle

A first course easy to prepare but delicious to enjoy with friends!

Difficulty

EASY

Time

5 min.

People

4

Difficulty

EASY

Time

5 min.

People

4

Ingredients

• 250 g Tagliolini with Truffle

• 30 g White Truffle Butter

• Salt as Required

 

PREPARATION

  1. Put the tagliolini (egg pasta noodles) with truffle in a pan with plenty of boiling salted water.

  2. In the meanwhile melt the white truffle butter with a little cooking water in a large pan.
  3. After 3 minutes drain the tagliolini still “al dente” and pour them into the pan with the butter.
  4. Let the noodles in the pan for a few minutes to flavour, stirring constantly with a ladle. When the tagliolini with truffle are well mixed with the sauce, transfer them to a serving dish and serve hot.