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.
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.