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Tartufo

Tartufo


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Greg Henry describes the Tartufo cocktail, which can be found in his book: “This cocktail seems fresh and light at first glance, but behind all those bubbles and bright botanicals there’s a dark earthiness. It comes from truffle-infused honey, available in most good cheese shops, at gourmet markets, and online.”

Notes

* Combine black truffle honey and warm water in a 1:2 ratio.

Ingredients

  • 2 Ounces dry gin
  • 1 Ounce freshly squeezed lemon juice
  • 1/2 Ounce truffle honey syrup*
  • 2 fresh rosemary sprigs, divided
  • 2-3 Ounces club soda

Servings1

Calories Per Serving190

Folate equivalent (total)17µg4%


Tartufi Recipe

Okay, we wanted to share this recipe less because of the ice cream, and more because of the chocolate coating. Chocolate sauce is a great thing, but isn't a thin, crackly chocolate shell a hundred times better?

Use whatever ice cream you want in this recipe homemade is always good, of course, but if you're looking for a simpler project, just use your favorite store-bought brand.

Reprinted with permission from The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments by David Lebovitz, copyright © 2007. Published by Ten Speed Press, a division of Random House.


Recipe Summary

  • 3 pints coffee ice cream, slightly softened
  • 54 chocolate-covered espresso beans (about 2 ounces)
  • 1 package (9 ounces) chocolate wafer cookies, crushed (2 3/4 cups )

Line a rimmed baking sheet with plastic wrap place in freezer. Using a 1/4-cup ice cream scoop, make a slightly rounded ball of ice cream. Press your thumb into center to make an indentation, and fill it with 3 chocolate-covered espresso beans. From edges of indentation, spread and press ice cream over to seal transfer ball to baking sheet in freezer. Repeat to make 18 ice cream balls in all. Freeze until hardened, 2 to 3 hours.

Remove ice cream balls from freezer and allow to soften at room temperature for 3 to 5 minutes. (This will help the crushed wafers adhere in next step).

Put crushed wafers in a shallow dish roll ice cream balls in wafers, and pat to coat. Place tartufo on baking sheet, and freeze for at least 2 hours before serving.


Here is my Salame al Tartufo recipe:

  • 2270g Pork Shoulder
  • 340g Pork Fat (Fatback)
  • 44g Urbani Black Truffle Salt
  • 13.5g Glucose
  • 7g Cure #2
  • 2.8g White Pepper
  • 2g Whole Black Peppercorn’s
  • 2 tbs Red Wine (I used 100% Sangiovese)
  • 2 tsp Tiberio Roncuzzi Crema di Tartufo
  • B-LC-007 Starter Culture
the dry ingredients were mixed and set aside. The next day after cooling and partially freezing the pork I ground the cubed fatback and shoulder using my KitchenAid mixer grinder attachment with the large grinding die. I then mixed the pork and spices together and added the wine and two teaspoons of minced black truffle last. Unlike the truffle salt that I used, the minced black summer truffle from Tiberio Roncuzzi I added was especially fragrant. They are one of the only producers I know of that actually uses real truffles in their truffle products and it made a big difference in my salame.

Here is a picture of the product:

The only thing better than this would have been to use a fresh whole black summer truffle, or of course If I wanted to produce the worlds most expensive salame, a white one!

After mixing the meat and spice mixture for several minutes I added the starter culture (B-LC-007) and continued mixing until it was evenly distributed. I stuffed all of the meat paste into 55-60 mm natural beef middles from Butcher & Packer

and fermented at 73° and 90 % humidity for 48 hours. The salame was then dipped in Mold 600 Bactoferm and left to cure at 55° and 70% humidity for almost two months. My Salame al Tartufo came out looking excellent, and all of my friends really liked it. I think the salame was lacking a bit in truffle flavor and saltiness. On my next batch I will probably omit the truffle salt, switch back to regular salt and double the minced tartufo.


About

report this ad I’m a baker, cook, gardener, jeweler, and love to do anything craft related. I’ve been an avid cook since taking foods in high school. I started my love of baking helping my grandma bake shortbread and muffins. I make all of my food creations in my home in Chilliwack, BC, Canada. When I’m not in the kitchen I’m travelling, on a trail walk, or curled up with a vanilla latte and a good book.


Tartufo Preparation Techniques

Tartufo is a culmination of two different gelato flavors, sculpted into a ball, using your hands. When fruit is used in the center of the ball, the ice cream might be scooped out of the middle. The fruit is then placed in the middle, or a fruit paste may be used to glue the two pieces together.

When a chocolate shell is used, high-quality chocolate will be melted. Once the chocolate reaches a lukewarm temperature, it is poured over the ice cream ball. A variant of this is to chop the chocolate and then roll the ball in the shards to coat the ball.

In the case of coconut or cinnamon. The ball is shaped and rolled in cinnamon or coconut and then frozen. The shape can be perfected by using dome or circular shaped molds to create this delectable Italian dessert.


Black Truffle Pizza - Pizza al Tartufo Nero

Pizza is such a classic, versatile and loved food all around the globe. This classic Italian dish can be prepared in so many ways with delicious possibilities when it comes to toppings. Black truffle shavings placed all across the top of a Pizza Bianca, white pizza, is definitely a delicious and exquisite treat.

Ingredients:

Directions:

  1. Preheat the oven to 750°F - 390°C (850°F - 454°C if you have purchased the SAPUTO stones).
  2. Roll out the dough either with a rolling pin or by hand, as shown in the video.
  3. Once the dough is rolled out, place slices of mozzarella over the stretched pizza.
  4. Slice the black truffle very thinly and spread it all over the pizza.
  5. Distribute some fresh thyme over the pizza as well as hot pepper flakes.
  6. Drizzle olive oil over the top.
  7. Top it off with salt to taste.
  8. With the help of the perforated pizza peel slide the pizza into the preheated oven.
  9. Rotate the pizza by placing the turning peel under the edge of the pizza turning it 1/4 of the way. Repeat this action so all sides are exposed to the fire.
  10. Place the peel under the pizza and remove it from the oven. Top it off with fresh parsley. It is ready to eat immediately. Enjoy!

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Tagliatelle al Tartufo

Earthier and more robust, black truffles from central Italy are a whole different ingredient than the white truffles from the north — which means we eat them differently, too! Instead of being shaved, black truffles are often grated into warm butter with a touch of garlic, salt, and pepper to make a rich dish of truffle tagliatelle. This aromatic sauce is the perfect match to the long silken strands of tagliatelle, made by our pasta artisans using simple, high-quality ingredients.

Complete the meal with Grana Padano DOP. Made according to centuries of tradition in northern Italy, freshly grated Grana Padano DOP boasts complex, savory flavors that will take your dish to the next level.

Sounds pretty "grate," right? Make this decadent dish of truffle tagliatelle for two in 20 minutes with our recipe!

Tagliatelle al Tartufo (Pasta with Black Truffle)
Recipe courtesy of Eataly

2/3 pound tagliatelle
1 whole black truffle
½ tablespoon Urbani truffle butter
½ clove garlic, minced
Sea salt, to taste
Freshly ground black pepper, to taste
Optional: Grana Padano DOP, to taste

Bring 3 quarts of water to a boil, and season until it is as salty as the sea.

Cook the tagliatelle in the boiling water until tender yet al dente, about 2 minutes. In the meantime, heat the truffle butter in a medium-sized saucepan until it has melted, being careful not to let it burn. Add the garlic and a scant pinch of salt and pepper, and grate in the black truffle.

Drain the pasta, reserving some of the cooking water, and add to the pan with the butter sauce. Toss over high heat to coat the pasta, adding pasta water if necessary to loosen the sauce.

Divide among two heated bowls, and season with freshly ground pepper, to taste. Grate the Grana Padano DOP (if using), add a few shaving of fresh truffle for a garnish (if desired), and enjoy immediately.

Stock your pantry! Find fresh truffles and truffle products online or at your local Eataly. Buon appetito!


Risotto al Tartufo Nero (Black Truffle Risotto Recipe)

Italy is famous worldwide for its delicate truffles. Winter truffles – most notably the white variety from Alba – are considered the most prized for their intense flavor. Still, while lesser known, black winter truffles – formally known as the tuber melanosporum vitt – are equally deserving of praise. In season from November to March, these dark tubers boast an earthy, rich flavor that's more aromatic than their summer cousins, making them the perfect addition to many dishes. Read on to learn how to make this black truffle risotto recipe!

Here at Eataly, we love to shave Urbani's summer truffles on top eggs, pasta, and, of course, risotto! Here's our recipe for Risotto al Tartufo Nero, a buttery risotto topped with shaved fresh black winter truffles.

Risotto al Tartufo Nero (Black Truffle Risotto)

Recipe courtesy of Eataly

6-8 cups broth (a vegetable or cheese broth works well)
4 tablespoons extra-virgin olive oil
2 cups yellow onion, chopped
1 teaspoon salt, plus more to taste
2 cups Arborio rice or Carnaroli rice
2 tablespoons unsalted butter (our chefs use Occelli)
1 cup white wine
½ cup Grana Padano DOP, finely grated
2 oz fresh black winter truffles (our chefs use Urbani)

Heat the broth pot almost to boil. Cover and keep it very hot on the stove near the risotto pan.

Add olive oil, onion, and ½ teaspoon salt in the saucepan. Set over medium heat. Stir well as the onion starts to heat and soften. Stir frequently and cook until onion is wilted and just starting to brown about 8 minutes or so.

Add in the rice all at once and increase the heat. Stir the rice and onions continuously, toasting the grains (but not browning them), until they make a clicking sound as you turn them in the pan, 2 minutes or more.

Pour in the wine and keep stirring for another couple of minutes all around the pan until the moisture has evaporated and the rice is dry. Immediately ladle in 2 cups of the almost-simmering broth – enough to cover the rice – and decrease the heat.

Cook, stirring steadily until the water is almost totally absorbed, 4 to 6 minutes.

Quickly ladle in more broth to cover the rice and add another ½ teaspoon salt. Keep stirring as the rice swells and releases its starches and a thick creamy suspension starts to form.

When the broth is almost completely absorbed again and you can see the bottom of the saucepan as you stir, ladle in another cup or so of broth.

Remember how much broth you add. After incorporating 6 cups (or a bit more) over a period of 15 to 19 minutes, taste the rice for texture and seasoning. Add more salt and/or incorporate more hot broth if needed.

The risotto is perfectly cooked when it is both al dente and creamy. Once done, turn off the heat and immediately drop the butter pieces into the saucepan. Stir vigorously to mix the risotto with the butter. (This final step of adding butter to the risotto is known as mantecare in Italian.)

Stir in the ½ cup of grated Grana Padano DOP cheese.

For each serving, spoon a mound of risotto into a warm bowl and immediately shave paper-thin flakes of fresh black truffle over the top. Serve right away, as the heat releases the aroma of truffle into the air.


Watch the video: Fettuccine al tartufo


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