RICOTTA WITH WHITE TRUFFLE HONEY 

  • Autore: marco savini
  • 03 lug, 2017

A simple and functional combination: the soft fresh ricotta meets the sweetness of the savitar truffle honey.

Ingredients

• 200 g fresh cheese

• 40 g White truffle honey

• 40 g hazelnuts

 

1. Take a non-stick frying pan and roast the hazelnuts for a few minutes.

2. Add 50 g of ricotta to the dish and using a teaspoon pour in the WHITE TRUFFLE HONEY.

3.  Chop the toasted hazelnuts and sprinkle them over the white truffle ricotta.

 

Autore: marco savini 12 set, 2017

Ingredients

• 500 ml milk

• 25 g butter

• 28 paccheri

• 500 g sheep's ricotta cheese

• 1 Chianina ragù sauce



1. Cook the paccheri for 10 minutes, drain and allow them to cool for 5 min.

2. Mix the ricotta cheese with the Tuscan herbs in a bowl and fill the paccheri.

3. Prepare the béchamel and cook the paccheri in the oven for 10 min at 180 °C.

4. Heat the chianina sauce and spread it over the dish.

Autore: marco savini 03 lug, 2017
Ingredients

• 500 ml milk

• 25 g butter

• 28 paccheri

• 500 g sheep's ricotta cheese  

• 1 Chianina ragù sauce
Autore: marco savini 03 lug, 2017

Ingredients

• 200 g fresh spinach

• 4 slices of Tuscan bread

• 30 g Truffle Butter

• 4 eggs

 

1. Boil some water in a saucepan and adding 50 ml of white wine vinegar per litre of water.

2. Take a fresh egg (room temperature) and break it into a dish, taking care to leave the yolk intact.

3. After bringing the water to boil reduce the heat to simmer gently. With the help of a whip or a wooden ladle, create a whirlpool and gently place the egg in it. After 4 minutes of cooking, pick the egg up with a perforated ladle, soak for a few seconds in cold water and wipe it with a paper towel.

4. Put the TRUFFLE BUTTER into a saucepan with the fresh spinach and fry in the pan for a few minutes. In another frying pan fry the slices of bread to make them crispy on the surface and soft inside.

5. Place the slice of hot bread on the plate with the truffle spinach and the poached eggs.

Autore: marco savini 03 lug, 2017

Ingredients

• 200 g fresh cheese

• 40 g White truffle honey

• 40 g hazelnuts

 

1. Take a non-stick frying pan and roast the hazelnuts for a few minutes.

2. Add 50 g of ricotta to the dish and using a teaspoon pour in the WHITE TRUFFLE HONEY.

3.  Chop the toasted hazelnuts and sprinkle them over the white truffle ricotta.

 

Autore: marco savini 03 lug, 2017

Ingredients

• 4 slices of carpaccio beef

• 160 g Truffle Pecorino from the deli counter

• 200 g  fresh spinach

 

1. In a frying pan cook all the spinach together with a bit of olive oil; In the meantime, take the PECORINO AL TARTUFO and cut it into small strips using the shorter side. Once the spinach and the cheese strips are ready, start rolling up the ‘involtino’.

2. Take the sliced carpaccio and lay over 2 \ 3 strips (40g) of PECORINO al TARTUFO and two tablespoons (ca. 40 g) of cooked spinach.

3. Roll the slices of meat, starting from the shorter side, and close on all three sides with toothpicks.

4. In a frying pan, pour some olive oil and cook slowly the ‘involtini’ making sure all the three sides are cooked until golden on the outside.

 

Autore: marco savini 03 lug, 2017

Ingredients


• 100 g of Crescenza cheese

• 100 g of mozzarella

• 80 g Porcini and Truffle Cream

• 1 rolled puff pastry

Autore: marco savini 28 giu, 2017

Ingredients


• 250 g of truffle egg noodles

• 30 g white truffle butter

• A pinch of salt

Autore: marco savini 28 giu, 2017

Ingredients

• 100 g Truffle Polenta

• 350 ml water

• A pinch of salt

• 1 octopus (polpo)

Autore: marco savini 28 giu, 2017

Ingredients

• 3 Leeks

• 4 Potatoes

• 700 ml water

• 90 g White Salsa

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