Carpaccio with porcini and truffle cream

Carpaccio with porcini and truffle cream

by | Nov 7, 2019 | Mushrooms and Truffle Cream, Mushrooms and Truffle Cream, Second Courses, Truffle Recipes

The secret of this delicious dish? Excellent quality beef marinated in beer and Savitar Porcini and Truffle Cream. To be served as an appetizer or a main course, it does not require cooking and can be done in just a few minutes. A fresh dish, excellent for the summer season and to garnish with a few slices of black summer truffle.

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Difficulty

EASY

Time

8 min.

People

4 

Difficulty

EASY

Time

8 min.

People

4

Ingredients

• 400g beef silverside

•  330 ml Beer

• 1 Lemon

• Mixed Salad as required

• Salt and Pepper as Required

• 1 jar (80g) of Porcini and Truffle Cream

• 50g Black Summer Truffle

PREPARATION

  1. Pour the beer in a bowl (1) and then grate some lemon peel (2). Season with salt and pepper and stir vigorously (3).
  1. Cut the beef silverside (4) into very fine slices (or buy it already cut) and marinate it in the beer for 3 minutes (5). Remove the slices and dry them with absorbent paper (6).
  1. Open the Porcini and truffle cream (7) and place it on the plate with a spoon (8). Then lay the carpaccio slices and decorate the plate with salad leaves (9).
  1. To garnish and intensify the aroma of the truffle, slice black summer truffle on the meat (10) and enjoy all the goodness of a simple and tasty dish (11).
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

by | Nov 7, 2019 | First Courses, Summer Truffle Rice, Truffle Recipes

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

4 

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.
Truffle cheesecake

Truffle cheesecake

by | Nov 7, 2019 | Desserts, Truffle Recipes, White Truffle White Sauce

The New York Savitar Truffle Cheesecake is a delicious sweet, cooked and simple to prepare, decorated only with raspberries and mint. A delightful dessert characterized by the tasty Savitar White Sauce with White Truffle, a sauce made with cheese and white truffle, and biscuits which, once minced, constitute its particular base. The cheesecake is baked and served with grated fresh truffle!

A must try!

Difficulty

EASY

Time

45 min.

People

6 – 8 

Difficulty

EASY

Time

45 min.

People

6 – 8

Ingredients

• 260g whole grain biscuits

•  90g melted butter

• 1 jar (90g) White Sauce with White Truffle

• 400g Fresh Spreadable Cheese

• 200g Cow’s Milk Ricotta

• 90g Sugar

• 1 Whole Egg and 1 Yolk

• 1/2 Vanilla Pod

• 25g Corn Starch

• 400g Fresh Raspberries

 

PREPARATION

  1. To prepare the New York truffle cheesecake, first break the whole grain biscuits into a mixer (1) and pour the melted butter (2); then grind until they become powder (3).

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  1. Take a hinge mould and line it with baking paper. Transfer the mixture inside (4) and level with the back of the spoon to compact it (5) until you reach a smooth and compact surface (6). Let it rest in the refrigerator for 30 minutes.
  1. In the meantime prepare the cream: break an egg in a bowl, add an egg yolk (7), sugar (8) and take the seeds of half a vanilla bean (9).

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  1. Add the vanilla seeds (10) and mix with a whisk (11) until you reach a smooth cream. Then add the Savitar White Sauce with White Truffle (12).

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  1. Pour the Savitar White Sauce with White Truffle (13) and, stirring with the whisk (14), add the corn starch (15).
  1. Then add the spreadable cheese (16) and mix until you reach a homogeneous cream (17). Once you have incorporated all the cheese, add also the ricotta (18).
  1. Stir vigorously with the whisk to remove all the lumps (19). Take the base from the fridge and pour the mixture inside (20). Delicately level the surface with a spatula (21).
  1. Cook in a 170 °C static oven for 60 minutes. (22). Once cooked, let it cool and make the decorations. Cover the cheesecake with fresh raspberries and a few mint leaves (23). Serve the cheesecake slice with fresh grated truffle on the dish (we recommend the white truffle) (24)
  1. The raspberry acidity creates a tasty contrast to the truffle flavour! What do you think?

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.
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.
Saccottino with truffle and porcini mushrooms

Saccottino with truffle and porcini mushrooms

by | Nov 7, 2019 | Mushrooms and Truffle Cream, Mushrooms and Truffle Cream, Second Courses, Truffle Recipes

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

Difficulty

EASY

Time

20 min.

People

4-6

Difficulty

EASY

Time

20 min.

People

4-6

Ingredients

• 100 g crescenza cheese

• 100 g mozzarella cheese

• 80 g Porcini and Truffle Cream

• 1 puff pastry

 

PREPARATIONS

  1. Cut the mozzarella into cubes and mix them with the crescenza and the porcini and truffle cream

  2. Once the mixture is prepared, roll out your puff pastry and divide it into 12 rectangles. Place the mixture on the side of each rectangle and close it with the other side to form a small sack (saccottino), pressing the three sides with your fingers to seal it well.
  3. Prepare all the saccottini and place them on a baking tray covered with baking paper. To give your saccottini a brighter colour, brush a beaten egg on the top.
  4. Bake in a preheated oven for 25-30 minutes at 200 °C.
  5. To intensify truffle flavour, you can serve the saccottini with toasted almonds and the white truffle white sauce.