Tag: Black

Trofie recipe with sea urchins and Tuscan black truffle – Italian Cuisine

Trofie recipe with sea urchins and Tuscan black truffle

  • 200 g flour 00
  • 50 g re-milled durum wheat semolina
  • 12 sea urchins
  • garlic
  • chilli compote
  • black summer truffle
  • extra virgin olive oil
  • butter
  • pepper
  • salt

For the recipe of the trofie with sea urchins and Tuscan black truffle, mix the flour and semolina with 110 g of water, a teaspoon of oil and a pinch of salt. Form a loaf, cover it with a bowl and let it rest for an hour. Sprinkle the work surface with flour, form loaves of 2 cm in diameter and cut them into 1 cm pieces.
Taper them by moving the palm of your hand back and forth. Reposition them under the palm of your hand and pull them diagonally towards you forming the trofie (alternatively, use the ready-made ones).
Open the curls, get the eggs and filter the liquid contained in the shell. Brown a clove of garlic with the peel in a large pan lightly veiled with oil; after 1-2 minutes add the filtered liquid from the sea urchins and thicken it over medium heat until you get a sauce. Boil the trofie in abundant boiling salted water, drain them in the pan with the sauce, add a nice knob of butter, the sea urchin eggs, a grind of pepper and sauté everything for a few seconds.
Draw a strip of chilli compote on the plates, arrange the trofie and complete with a generous grating of truffle. Serve immediately.

Black cherry milkshake – 's sour cherry milkshake recipe – Italian Cuisine

»Black cherry milkshake - Misya's sour cherry milkshake recipe

Put in a mixer (you can also use a blender, as I did) milk, ice cream, black cherries and syrup, all very cold (you can put them in the freezer 10 minutes before starting), and blend quickly until the mixture is homogeneous.

That's all: the sour cherry milkshake is ready, decorate with whipped cream and serve.

Trevi black celery: what it is and how to cook it – Italian Cuisine

Trevi's black celery, unique and versatile in the kitchen: here it is in a traditional recipe you can't miss!

It is known as the "Oil Capital" with its over 300,000 olive trees, but few know that Trevi, a charming snail-shaped village in the province of Perugia, produces a black celery of rare quality. As well as leafy vegetables.

Two hundred years of agricultural tradition that has found fertile ground in this area washed by the Clitunno river, not far from those sources celebrated by the writers of the "Grand Tour".
Today among the "sedanari" there are many young people like Michele Spellucci, experience as a musician behind him, who returned to Trevi to cultivate 35 hectares of which half a hectare of black celery (Slow Food presidium): "I started sowing 3 years ago on small plots called canapine, because they were once used for cultivation of hemp , explains Spellucci.

«It is a so-called“ rock ”area, gravely, draining, with a high content of clay and silt. Also for this reason the vegetables are generally sweeter than the others . And even more beautiful to look at since black celery, which weighs up to 2.5 kg per piece, is wrapped in straw paper and protected from the weather and the sun's rays. Every year the Trevani "sedanari" compete in one of the oldest festivals in Umbria, generally on the third Sunday in October.

Of the celery of Trevi, as it happens for the pig, nothing is thrown away: the external coast is ideal for velvety, the internal one for the pinzimonio, the extracted oil ends up in an excellent craft beer and with the dried powder at low temperature of the leaves bread and biscuits are flavored.

The single dish par excellence is Black celery stuffed with Trevana, substantial and tasty. Here is the recipe for Gherardo Mugnoz of the "Taverna del 7".

The recipe: black celery stuffed with Trevana

Ingredients for 4 people

2 celery
400 gr of mixed minced meat (veal, pork, Trevi sausage)
100 gr of grated Parmesan
8 eggs
Extra virgin olive oil
Sunflower oil
Salt and Pepper To Taste.

For the ragù
250 gr of peeled tomatoes
400 gr of mixed minced meat (as above)
Carrot, onion, olive oil for the sauté


Clean the black celery being careful not to break it, remove the leaves and the hardest outer ribs. Boil for about forty minutes and let it cool. Separately, prepare the filling with the mixed minced meat, an egg and a handful of grated Parmesan.

Stuff the celery, tie them with kitchen string, pass them in flour and egg and then fry them in sunflower oil until golden brown. Drain on absorbent paper, remove the string, arrange the celery on a greased baking dish and brushed with meat sauce and finally season with the meat sauce and plenty of Parmesan. Bake in the oven for 20 minutes at 180 degrees.
In combination, the chef recommends a good one Rosso di Montefalco 2011.

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