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RECIPES WITH TRUFFLES

A section with a few recipes with truffles.
Some tips for the use of the valuable product in the kitchen from appetizers to side dishes..

• Appetizers
• First courses
• Second course
• Side dish

APPETIZERS

- RAW MEAT (serves 4)
INGREDIENTS: 350 gr. haunch of beef very thin, 80 gr. white truffle, juice of one lemon, a clove of garlic, 4 tablespoons of extra virgin olive oil, salt and pepper q.b.
PREPARATION: chop the meat several times until it becomes fine, then toss with finely chopped garlic, salt, pepper, extra virgin olive oil and lemon juice. Mix well and arrange on a serving platter. Sprinkle with white truffle shavings and serve.

- CROUTON WITH FRIED EGG AND TRUFFLE (serves 4)
INGREDIENTS: 4 slices of bread, 4 eggs, 4 teaspoons of butter with truffle, salt and oil d 'olive q.b PREPARATION: In a nonstick frying pan you heat 1 tablespoon butter and 4 teaspoons of Bouquet. When it is hot fry the eggs, taking care not to break the yolks. Salted. Toast the bread in the oven, put over the eggs and serve hot.

- VOL AU VENT WITH BLACK TRUFFLE (serves 4)
INGREDIENTS: 12 Vol au vent, a black truffle, 100 gr. fontina cheese, 100 gr. milk, 80 gr. calf's liver, 120 gr. sweetbread, brandy, Butter, f arina, salt and pepper to taste.
PREPARATION: Put the vol au vent in the oven at 180 ° C for 15 minutes. Fry the liver and sweetbreads putting a knob of butter and a dash of brandy. Add salt and pepper and after mixing it all, complete with chopped black truffles. Dissolve a tablespoon of flour in cold milk, add the cheese into pieces and melt over medium heat. Fill the vol au vent with cream and liver with fontina cream.

FIRST COURSES

- TAJARIN OF LANGHE
HOW TO PREPARE: chop the dough by mixing the eggs corresponding to a pound of flour made by adding a few tablespoons of hot water or white wine. Cut the dough into thin strips. Two hours before you prepare the "comodino" as follows: livers of poultry and rabbit, ridges, kidneys, hearts, eggs not formed all the small pieces. Or raw minced meat or meat scraps of roast. Add oil, butter and lard with celery, carrots, onions, garlic, parsley, sage and rosemary browned and withered goes wet several times with red wine. Later add soaked dried mushrooms in water and marsala and chopped sausage. Mix thoroughly with 2 tablespoons of tomato sauce and an addition of red wine. Finally grate slices of white truffle.

- EGG NOODLES WITH SAUCE 'TRUFFLE
INGREDIENTS: 80g. butter, 50g. Black winter truffles, 250g. egg noodles, half a glass of dry white wine aromatic, a spoonful of gravy, salt q.b.
PREPARATION: sliced truffles and mix with butter. Let them warm in a bain marie until the butter has melted, then add the wine and the gravy and let it thicken. Cook the noodles in two liters of boiling water for about three minutes, drain and toss in the pan with the sauce previously. Serve warm.

- NOODLES WITH TRUFFLE
INGREDIENTS: 250g. egg pasta, 30g. slices of white truffle, garlic rosemary sage butter and cheese to taste.
PREPARATION: Boil the noodles in boiling salted water, drain and dress with melted butter and hot, garlic, finely chopped or crushed garlic, chopped rosemary and sage. Finally crumbled over the toma and seasoned with slices of white truffle.

SECOND COURSE

- OMELETTE NOBLE TRUFFLES
INGREDIENTS: (for 6 people) 6 eggs, 1/2 kg. of asparagus, 3 artichokes, 40 gr. of butter, 50 gr. about truffles, 1 tablespoon chopped parsley, salt and freshly ground black pepper.
PREPARATION: Clean and blanch for a few minutes in boiling salted water and asparagus that the artichokes. Chop the green part of the asparagus and slice the tender part of the artichokes. Make seasoning in butter until they become crispy. Put in a bowl the beaten eggs, the vegetables, parsley and grate the truffle slices. Add salt and fresh pepper. Pour the contents of the bowl in a pan with the butter sparkling wine. A low heat cook the omelette but not too much so that the inside remains moist and almost creamy.

- EGGS WITH TRUFFLE
INGREDIENTS: a large knob of butter, 5 eggs, 1 white truffle, parmesan cheese, pepper and salt.
PREPARATION: Place in a baking pan the butter and let it fry. Remove the pan from the heat and break the eggs, add salt and sprinkle eggs with a subtle state of white truffle more parmesan cheese. Add some fresh black pepper and then bake at high temperature to add the eggs and Parmesan cheese.

- RABBIT WITH TRUFFLE
INGREDIENTS: (serves 4) a rabbit peeled apart, white truffle, spices: rosemary, bay leaves, thyme, oregano, mint 3 bell peppers, half a glass of white wine, little vegetable stock, salt and pepper q.b.
PREPARATION: Take the cooked rabbit meat for five minutes in a little water, drain and pat dry with a towel, you have the meat in a baking dish that you will have lined with baking paper together with flavorings; cleanse the seeds of the peppers, cut into thin strips and place them above the rabbit add the white wine, salt and pepper, bake in oven at 200 degrees for half an hour (the last ten minutes to grill) basting occasionally with the vegetable broth. Before serving, sprinkle the meat with a thin layer of truffle.

SIDE DISH

- ASPARAGUS OF ALBA (serves 4)
INGREDIENTS: a bunch of asparagus, 100 grams of fontina, a knob of butter, white truffle of Alba, salt and pepper q.b.
PREPARATION: Take asparagus mondateli of the non-edible and let them boil, once cooked, arrange on a serving dish, add the butter and the cheese into very small pieces and place in the oven at 160 ° C the time required for the Fontina is based totally. Baked asparagus and sprinkle over a generous shower of slices of white truffle of Alba.

- ASPARAGUS WITH TRUFFLE
INGREDIENTS: (serves 4) 800 gr. of asparagus, 1 truffle average, 6 anchovy fillets, mayonnaise salt q.b.
PREPARATION: Cut asparagus washed the hardest part and put them to boil for about 20 minutes in a pot high enough. Drain them and put them with the tips toward the center of a serving dish. Add the anchovies into small pieces, add salt, sprinkle with the truffle cut in slices with the appropriate tool and decorated with mayonnaise.