Truffle pecorino rolls with spinach

Truffle pecorino rolls with spinach

by | Nov 7, 2019 | Second Courses, Truffle Pecorino, Truffle Recipes

A simple, tasty and delicate second course, easy to make

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Difficulty

EASY

Time

10 min.

People

2

Difficulty

EASY

Time

10 min.

People

2

Ingredients

• 6 slices of beef carpaccio​

• 160 g truffle pecorino  

• 200 g spinach

 

PREPARATION

  1. Cook the spinach in a pan with a drizzle of olive oil; in the meantime, take the TRUFFLE PECORINO and cut it into small strips. Once the spinach and the pecorino strips are ready, start composing the roll.
  2. Take a slice of veal carpaccio and put 2-3 slices (40g) of TRUFFLE PECORINO and two tablespoons (40g) of cooked spinach on top.
  3. Roll up the veal slices and close them with toothpicks.
  4. Put some olive oil in a frying pan and cook the rolls on all sides until the whole surface is browned
White truffle honey ricotta

White truffle honey ricotta

by | Nov 7, 2019 | Desserts, Honey with White Truffle, Truffle Recipes

A gourmet dessert for true connoisseurs of white truffle honey

Difficulty

EASY

Time

5 min.

People

4 – 6

Difficulty

EASY

Time

15 min.

People

4

Ingredients

• 200 g Fresh Ricotta

• 40 g di White Truffle Honey

• 40 g Hazelnuts

 

PREPARATION

  1. Take a non-stick pan and toast the hazelnuts on a low heat for a few minutes.

  2. Put 50 g of ricotta on the plate and with the help of a teaspoon pour the WHITE TRUFFLE HONEY on top of it.
  3. Chop the previously toasted hazelnuts to garnish the dish.
Poached egg with truffle spinach

Poached egg with truffle spinach

by | Nov 7, 2019 | Finger Food, Truffle Recipes, White Truffle Butter

Egg, spinach and truffle: an excellent aperitif or a perfect second course for a light and fast meal!

Difficulty

EASY

Time

15 min.

People

4

Difficulty

EASY

Time

15 min.

People

4

Ingredients

• 200 g spinach

• 4 slices of Tuscan Bread

• 30 g White Truffle Butter

• 4 eggs

• 50 ml white wine winegar

 

PREPARATION

  1. Place half a pack of WHITE TRUFFLE BUTTER in a saucepan, add the fresh spinach and sauté for a few minutes. Melt the other half of WHITE TRUFFLE BUTTER in a pan and toast the slices of bread to make them crispy on the surface and soft inside.

  2. In the meanwhile put a pot full of water on the heat, add 50 ml of white wine vinegar (to each litre of water), take a fresh egg (stored at room temperature) and break it into a bowl taking care to leave the yolk intact.
  3. When the water is boiling, lower the heat so that the water only simmers gently. With the help of a whisk or a ladle create a vortex and gently dip the egg in it. After 4 minutes of cooking, collect the egg with a skimming ladle and dip it in cold water for a few seconds.
  4. Put a slice of toast on the plate and place the truffle spinach and the poached egg on top.
Tagliolini with bianchetto truffle carbonara

Tagliolini with bianchetto truffle carbonara

by | Nov 7, 2019 | First Courses, Truffle Pecorino, Truffle Recipes, Truffle Tagliolini

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

by | Nov 7, 2019 | Chianina Ragout, First Courses, Truffle Recipes

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.