TRUFFLE

Truffles and Truffle Oil in Italy are gold. They are very rare and expensive. The white truffle, which is the most expensive and rare of the two, is found in Alma. This truffle is to NEVER be cooked. The black truffle, found in Nocia, is also preferred not the be cooked, but we cook this truffle in a few dishes because it is acceptable to not cook. Truffles have the texture of a mushroom, although they are NOT mushrooms, nothing like them actually. The truffle is used as a garnish or the last added flavor to a dish.

Canestrello Del Vignaiolo
Bread Basket with vegetables and meat on Polenta

Ingredients:
mixed meat 40 grams (chicken, rabbit, turkey, veal)
1/2 onion
4 garlic cloves
1/2 tbsp minced herbs (parsley, rosemary, thyme)
porcini mushrooms 100 grams
extra virgin olive oil
salt and peper

Bread basket:
flour 200 grams
1 egg
1 bunch of spinach, cooked, drained (squeeze out all extra liquid), and chopped
1 tbsp extra virgin olive oil
2 tbsp bread crumbs
polenta 400 grams, cooked
salt
truffle slices

To make the bread basket: Knead the flour with the egg, spinach, and pinch of salt, to obtain a smooth dough (add some water if needed). Roll out the dough in a thin sheet and line 4 molds, previously greased and sprinkled with bread crumbs (remove the excess bread crumbs by simply tipping over the molds). Bake in a pre-heated oven at 160 degrees C for about 10 minutes.

Chop the 1/2 onion and saute in a saucepan with a little oil and garlic. Italians use garlic sparingly, they do not want the flavor of the garlic, which is a strong flavor, to counteract the natural flavor of the other ingredients. Add the diced meat, brown and then add the mushrooms, cook for a few more minutes. Sprinkle with the minced herbs and season with salt and pepper. Fill the bread baskets with the mixture.
Pour some of the cooked polenta on a plate, and place a bread basket on top. Decorate with truffle slices.






Involtini Di Vitello Al Tartufo
Veal Rolls with Truffle

Ingredients:
veal slices 450 grams
2 eggs
parmesan cheese
bread crumbs
butter 40 grams
truffle (black or oil)
salt

Pound the veal slices until very thin, almost see-through. Season with salt and cover with a thin slices of black truffle and grated parmesan cheese. If you choose to use truffle oil instead of a truffle, only use a few drops, 3-5 depending on how much truffle flavor you are wanting. Roll the veal slices with the truffle and parmesan cheese inside. Press the edge. Pass them in the eggs, beaten with some salt, and then roll them in the bread crumbs. Heat the butter in the pan and brown the veal rolls, should take about 10 minutes. Serve hot.






Risotto Al Tartufo
Risotto with Truffles

Risotto is a delicacy. The rice must be cooked perfectly so it is not mushy, but it is not hard. This cooking technique is called "al dente," this is when you can have a sort of resistance to the bite, but the pasta or rice is NOT hard/crunchy but not a mush.

Ingredients:
Carnaroli (risotto) rice 360 grams
onion, finely chopped, 10 grams
extra virgin olive oil 60 grams
chicken broth
butter 30 grams
truffle oil
optional:
grated parmigiano reggiano cheese
white truffle flakes

In a deep pan, warm the extra virgin olive oil. Sweat the onions in the olive oil. Add the rice and toast until golden brown or transparent. Add enough hot chicken broth to cover the rice. Be sure the chicken broth is hot because if you add cold liquid, the cooking process will stop. Let the rice cook while stirring occasionally, adding more broth after the existing broth is absorbed. Make sure to be trying the risotto as it is cooking for that perfect texture.
When the rice is done (about 18 minutes, but do not judge based on the time, judge based on taste), take the pot away from the heat and add the butter, truffle oil (8-12 drops, depending on desired flavor), and mix it into the rice. Serve warm with parmigiano reggiano cheese.