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.

Beef cubes with truffle hunter sauce and cannellini bean cream

Beef cubes with truffle hunter sauce and cannellini bean cream

by | Oct 29, 2019 | Second Courses, Truffle Hunter Sauce, Truffle Recipes

The sirloin with the truffle hunter sauce on a bean cream is a creamy second dish, rich in flavour and with a truly irresistible consistency. In fact, the meat is not only enriched by the taste of mushrooms and summer truffle of the truffle hunter sauce, but also by the creaminess of the cannellini bean cream. The dish is simple to prepare and the result will be really great for many occasions, even for the most refined ones. So let’s see together how to prepare the sirloin with the truffle hunter sauce!

 

 

Difficulty

EASY

Time

10 min

People

4 

Difficulty

EASY

Time

10 min

People

4

Ingredients

• 300g Dried cannellini beans
• 80g Smoked Bacon
• 20g Chopped Shallots
• 500g Sirloin
• 170g Truffle Hunter Sauce
• 50g Summer Truffle
• 1 tablespoon of extravirgin olive oil
• 1 garlic clove
• 1 sage spring
• Salt and Pepper as required.

PREPARATION

  1. Pour the dried cannellini beans into a pot of water (1) and add a garlic clove and a sprig of fresh sage (2). Add salt and a tablespoon of extra virgin olive oil to the water (3).
  1. Bring to boil and boil everything for about an hour (4). Once the beans are cooked, place a non-stick pan on the cooker and pour a tablespoon of oil in it to sauté the chopped shallot (5). After 1 minute add the smoked pancetta in the pan (6). Brown for about 8 minutes over medium heat, being careful not to burn it.
  1. Add salt (7) and finally pour the freshly boiled beans (8) and sauté them in the pan for about 10 minutes (9).
  1. Now take more than half of the beans and place them in a bowl with the help of a spoon (10) and activate the mixer until you get a puree. (11). Once the beans cream is made, we can begin to prepare the beef for cooking. Cut the beef into homogeneous size cubes and place them in a bowl (12).
  1. Open the 170g truffle hunter sauce (13), pour it into the bowl containing the beef (14) and add salt and pepper to taste (15).
  1. Mix well to flavour the meat with the tasty truffle hunter sauce (16). Put the non-stick frying pan on the heat and place the beef cubes (17) on it, turning them from time to time to cook both sides (18).
  1. Prepare the presentation by taking a spoonful of bean cream (19) and placing it on the plate (20). Spread it with a pastry comb (21).
  1. Put the beef cubes on the bean cream (22) and season with oil and a few rocket leaves to decorate. (23) Slice ​​black summer truffle on the plate (24).
  1. Enjoy all the goodness of the beef cubes with summer truffles!
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.
Creamy soup with white sauce with white truffle

Creamy soup with white sauce with white truffle

by | Oct 7, 2019 | First Courses, Truffle Recipes, Truffle Tagliolini, White Truffle Butter

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

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Difficulty

EASY

Time

20 min.

People

4 – 6

Difficulty

EASY

Time

20 min.

People

4-6

Ingredients

• 3 leeks

• 4 potatoes

• 1 l water

• 80 g white sauce with white truffle

• 1 egg yolk

 

 

PREPARATION

  1. Peel the potatoes, cut them finely and boil them for a few minutes. Clean the leeks from the ends, wash them and cut them into round slices.

  2. Put a drizzle of olive oil, the leeks and the potatoes in a saucepan. Stir-fry everything for a few minutes, then add a litre of salted water. Cook over medium heat for about 10 minutes.
  3. Blend the mixture with an immersion mixer.
  4. If the soup is too liquid, keep it for a few minutes over a low heat to remove part of the water.
  5. Serve the soup with two tablespoons of white truffle white sauce and a raw egg yolk.