Recipes - 20/10/2019
Risotto with Alba White Truffle (see preparation)
For number Persons: 4 / Preparation: 20 minutes / Cooking time: 30 minutes / Table Ready: 50 minutes
Ingredients: Rice (320 grams), White Truffle of Alba (100 grams), Parmigiano Reggiano (40 grams grated), Meat Broth (1 liter), Butter (80 grams), Extra Virgin Olive Oil (2 tablespoons / 50 ml .), Onion, Salt and Pepper.
Preparation: Prepare the meat broth. Peel and wash the onion thoroughly. Then cut it finely. Put it in a pan together with the Extra Virgin Olive Oil and Butter and let it fry for five minutes (the onion must be stirred often while being fried). Add the rice to the onion and let it season for a few minutes while you continue stirring. Add a ladle of meat broth and start cooking a normal risotto, adding a ladle of broth at a time and letting the rice cook according to the time indicated on the package. When the rice is cooked, add salt and pepper to taste. After adding the Parmesan cheese and mixing everything well, put the rice on the plates and cut the White Truffle of Alba into very thin slices.
Fried eggs with Alba White Truffle (see preparation)
For number People: 4 / Preparation: 1/2 minutes / Cooking time: 1/2 minutes / Table Ready: 3/4 minutes
Ingredients: 8 Eggs, Alba White Truffle (100 grams), Butter (40 grams) or Extra Virgin Olive Oil (2 tablespoons / 50 ml.), Salt and Pepper.
Preparation: melt the butter in a saucepan, add the eggs with a pinch of salt and pepper, and cook them, being careful to leave the soft red yolk. Serve your eggs very hot in the dishes and cut the White Truffle of Alba into very thin slices.
Pasta Tagliolini with Alba White Truffle (see preparation)
For number Persons: 4 / Preparation: 18 minutes / Cooking time: 7 minutes / Table Ready: 25 minutes
Ingredients: Pasta Tagliolini (320 grams), White Truffle of Alba (100 grams), Grana Padano (40 grams grated), Butter (80 grams), Extra Virgin Olive Oil (2 tablespoons / 50 ml.), Salt and Pepper.
Preparation: Cook the Pasta Tagliolini al dente in plenty of salted water. While the pasta is cooking, prepare the sauce. Melt the butter over a low heat with a few tablespoons of the cooking water, add the Grana Padano and then, continuously move the pan to create an emulsion. Sauté the Pasta Tagliolini with the sauce, place it on the plates and cut the White Truffle of Alba into very thin slices.