1) FLAN DI PORRI, PROSCIUTTO E TARTUFO (FLAN WITH LEEK, HAM AND TRUFFLE)
Egg x 1
Black truffle cream_50gram
Clean and chop the leek than stew with a knob of butter and a pinch of salt. cook the leek till they will be dry.
Put the leek in a bowl with the besciamella, the grated cheese, the chopped ham, the egg and the truffle cream. mix well than put it in some cutter previously oiled and sprinkled with breadcrumbs.
Cook in oven (bagnomaria) 40 minutes at 160°
It can be served on a besciamella flavored with extra virgin olive oil with truffle
on the flan you can put some fresh truffle slice or a crispy slice of ham, a twig of thyme. and also some balsamic pearl.
2) PENNE ALLA NORCINA
Ingredients for 4 people:
Penne Rigate Casa Rinaldi_360gram
Milk cream_200 cl
Black truffle cream_30gram
White dry wine
Olio extravergine di oliva Umbria DOP Casa Rinaldi
Extra virgin olive oil with truffle Casa Rinaldi
Grated Parmigiano Reggiano cheese
In a pan fry the chopped onion with a drizzle of extra virgin olive oil Umbria DOP, ad the fresh sausages shelled in advance. Simmer with white wine and cook for some minutes till the sausages will be cooked and the wine will be evaporated.
Add the cream and mix till obtain a smooth sauce. Salt and pepper. Cook the Penne in boiling and salted water. When the pasta will be cooked, drain it and put in the pan with sauce.
Add the “puro tartufo macinato Casa Rinaldi”, a handful of parmigiano reggiano cheese and a drizzle of truffle oil Casa Rinaldi. Mix the pasta with the sauce and serve.
3) FILETTO DI MANZO AL BAROLO E TARTUFO CON CIPOLLE CROCCANTI (BEEF FILET with Barolo wine,truffle and crunchy onions)
Black truffle cream_20gram
Red onion x 2
Olio evo with truffle
Slice the onion, put on a baking tray with oven paper, sprinkle with the sugar and cook for 1 hour at 120°.
Roast the filet in a pan for 20 minutes for a rare cooking.
In the same pan put a ladle of brown stock, 1/2 glass of barolo, the truffle cream, a knob of butter and cook the sauce for 10 minutes.
Take of the crispy onion. serve the filet with the sauce on top, the onion and a drizzle of oil with truffle.
You can finish the plate with some fresh truffle slice.