Parmigiano Reggiano and white truffle cream beignet

Parmigiano Reggiano and white truffle cream beignet

by | Nov 7, 2019 | Finger Food, Parmigiano Reggiano and White Truffle cream, Truffle Recipes

A simple and delicious recipe for a tasty and elegant appetizer

Difficulty

EASY

Time

10 min.

People

4-6

Difficulty

EASY

Time

10 min.

People

4-6

Ingredients

180g Parmigiano Reggiano and White Truffle Cream
600g Whole Milk
250 Plain flour
10 Small Beignet (pastry puffs)
250g Butter

PREPARATION

  1. Add 500 g of whole milk, 250 g of butter, 250 g of plain flour and a jar of PARMIGIANO REGGIANO AND WHITE TRUFFLE CREAM in a pan. Heat the saucepan over a low heat and stir vigorously to create a homogeneous and compact mixture.

  2. Transfer the mixture into a pastry bag and stuff the beignet.
  3. To decorate your plate, dilute one part of the mixture with the remaining fresh milk to create a liquid cream, then place the cream on the bottom of the plate. Decorate it with a basket of crunchy Parmigiano: cook the grated Parmigiano in a pan for 5 minutes on a low heat, gently peel it off and immediately spread it on the bottom of a cup to give it the desired shape.
Spaghetti with artichoke and saffron cream and hazelnut grain

Spaghetti with artichoke and saffron cream and hazelnut grain

by | Nov 7, 2019 | Artichoke and saffron cream, First Courses, Truffle Recipes

A vegetarian dish to enjoy our artichokes cream in a simple and tasty first course!

Difficulty

EASY

Time

20 min.

People

4

Difficulty

EASY

Time

20 min.

People

4

INGREDIENTS

Ingredienti

• 350g Spaghetti

•  40g butter

• 2 tablespoons of balsamic winegar

• 40g crushed hazelnuts

• 130g butter

• 1 jar (170 g) of Artichoke and saffron cream

PREPARATION

  1. Bring a large pot of salted water to boil, add the spaghetti, mix them and cook for 10 minutes. Then drain them.

  2. In the meantime pour 170g of Artichoke and Saffron Cream in a pan and sauté the spaghetti to mix them with the cream.
  3. Serve and sprinkle the chopped hazelnuts on each plate to decorate.
Crispy duck breast with vinegar and white truffle honey

Crispy duck breast with vinegar and white truffle honey

by | Nov 7, 2019 | Honey with White Truffle, Uncategorized

A fine second course, the crispy duck breast with vinegar and white truffle honey is recommended for important occasions. Impress your guests with our recipe!

Difficulty

MEDIUM

Time

20 min.

People

4

Difficulty

MEDIUM

Time

20 min.

People

4

• 600g di petto d’anantra

• 50g di panna liquida

Ingredients

 

• 600g duck breast
• 50g liquid cream
• 2 tablespoon of balsamic winegar
• 1 jar (40g) of White Truffle Honey
• 130g butter
• Salt and Pepper as Required

• 130g di burro

•Sale e Pepe q.b.

PREPARATION

  1. Cut with a sharp knife the outer skin of the duck breast (not the meat!), making oblique cuts first in one direction and then in the opposite, to form a grid. Add salt and pepper on both sides.

  2. Put the pan on the heat, melt a teaspoon of butter and place the duck breast on top. After 5-6 minutes turn it to let it brown also on the other side.
  3. To make it crunchy, put the duck breast in the oven for 5 minutes at 200 °C.
  4. Once the duck breast is ready, transfer it to a cutting board. Add 2 tablespoons of balsamic vinegar, the liquid cream and 20 g of WHITE TRUFFLE HONEY in the pan where you cooked the duck breast to create a seasoning sauce. Let it evaporate for 5 minutes.
  5. Slice the duck breast and lay the slices on a plate with hot potatoes or on a bed of salad.
  6. Finish the dish with the freshly prepared sauce and decorate it with 20 g of WHITE TRUFFLE HONEY.
Tips & Tricks – Truffle Honey and Pecorino

Tips & Tricks – Truffle Honey and Pecorino

by | Oct 29, 2019 | Products for Recipes

There are many types of pecorino with different maturation times and flavours and knowing how to combine them with honey is a great skill. Cheeses are free of sugars and their sapidity finds a complementary component in the honey. The combination must reach a balance without a flavour prevailing over another.

Thus, when accompanying pecorino with honey we must consider the seasoning: the more the maturation increases the more the honey must be structured and full-bodied to support the cheese structure. On the contrary, with fresher cheeses you should combine more delicate and less “intrusive” honeys.

This is why Savitar White Truffle Honey goes very well with Savitar Truffle Pecorino. The delicacy of acacia honey meets the soft Pecorino made with Tuscan sheep’s milk and white truffle. Ready after 40 days from production, it is marketed with a medium seasoning. Try this taste explosion!

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Tips & Tricks – White truffle saba with melon and ham

Tips & Tricks – White truffle saba with melon and ham

by | Oct 29, 2019 | Products for Recipes

A tasty summer combination that puts together the fresh taste of the melon, the sweet of the ham and the very fragrant notes of the white truffle saba. A quick suggestion to enjoy the white truffle saba!

Saba has ancient origins and belongs to the Emilian and Sardinian tradition. It is in fact a characteristic product of the local farming gastronomy. It is also called “cooked grape must” and it is obtained by slow cooking the juice of freshly squeezed grapes over a fire until it is reduced to a thick and sugary syrup: a specialty of the traditional Italian cuisine that we propose with the white truffle. Dense, fragrant and dark in colour, its taste is sweet, its aroma is pleasant and lightly toasted with the delicate notes of white truffle. The farmers used this product both for sweet dishes and to add flavour to simple dishes.

How is White Truffle Saba used?

Today Saba is still a product used in regional dishes as a condiment or for the preparation of traditional desserts. A refined product with an intense flavour that can be combined with cheeses, cold meats, salads or on fresh fruit.