Tag: Black

Agnolotti del plin stuffed with polenta concia, fontina fondue (and black truffle) – Italian Cuisine

Agnolotti del plin, stuffed with polenta and inundated by a fontina fondue. To taste, also a scratch of black truffle: the recipe of contemporary mountain cuisine of Chef Giacomo Lovato of the Snowflake Restaurant of the Hotel Principe delle Nevi of Breuil Cervinia

At the snowflake restaurant of the Hotel Principe delle Nevi in Breuil Cervinia, the young chef Giacomo lovato offers contemporary Val d'Aosta cuisine, where traditional recipes and ingredients meet the techniques and elegance of the great international cuisine. In the menu, recipes like these of Agnolotti del plin stuffed with polenta tanning, fontina fondue and black truffle.

Recipe for 4 people
Egg pasta ingredients
500 g flour
400 g of egg yolks

Ingredients stuffed polenta tanning
0.5 l water
100 g polenta flour
50 g fontina
50 g toma
50 g butter
10 g parmesan
Salt to taste.

Fontina fondue ingredients
250 g milk
200 g fontina
40 g yolk
3.5 g maizena

Ingredients for finishing
50 g grated parmesan
1 black truffle

Procedure for stuffing polenta tanning
In a saucepan put the water, salt and butter and bring to a boil. When it has reached the boil, lower the heat to a minimum and, stirring with the whisk, add the polenta flour. Cover the pan with the film and cook until the polenta thickens. Once the polenta is ready add the fontina, the toma and the parmesan, stirring until the cheeses are melted. Remove the pan from the heat and allow to cool, then put the polenta in the pastry bag.

Procedure for the ravioli del plin
Put the flour and egg yolks in the mixer and knead slowly until the ingredients are well mixed. When the dough is ready, put it in a 100% vacuum or wrap it in the foil and let it rest a few hours before use.
Work the egg pasta in the pasta machine until you have a thin sheet. Roll out a sheet of dough and with the sac à poche make a strip of polenta tanning in the center. Fold the dough over the filling lengthwise and close the ravioli with your fingers. Cut out the leftover paste on the long side and separate the ravioli with the help of a pastry cutter wheel.

Procedure for fontina fondue
Cut the fontina into cubes and soak it for 2 hours in the milk. Put the fontina and milk in a saucepan and melt on a low flame. Add the yolk and the cornstarch dissolved in a little cold water. Cook turning with a marisa until the mixture thickens. Once thickened, blend in the blender and then move into a fine colander.

Finish
Cook the ravioli for 2 minutes in boiling salted water, drain and sauté in the pan with the fontina fondue. Whisk with Parmesan, place in the holster and slice the truffle with the tagliatartufi.

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Recipe creamy yolk on black cabbage frittatina – Italian Cuisine

Ingredients

450 g black cabbage
250 g milk
100 g smoked smoked cheese
20 g flour
20 g butter plus a little
4 very fresh eggs
1 clove of garlic
chili pepper
extra virgin olive oil
salt
pepper

Duration: 1 h

Level: Middle

Dose: 4 people

For the recipe of the creamy yolk on black cabbage frittatina, clean the black cabbage and boil it in boiling salted water for 5 minutes, then drain it and put it to dry on kitchen paper. Break the eggs and separate the yolks from the whites. Keep aside 80 g of black cabbage leaves, chop the others and blend them with the egg whites, a pinch of salt and a pinch of pepper.

Divide the mixture into four equal parts and fry them one at a time in a pan (ø 12 cm) with a knob of butter for 4 ', then turn the omelette and continue cooking for 1'. Cook the egg yolks one at a time in very hot water, but not boiling water, for 2 ', then remove them from the water with the help of a skimmer and put them to dry on kitchen paper (creamy yolk).

Private smoked scamorza of the brown crust and cut into cubes. Dissolve 20 g of butter in a saucepan with 20 g of flour; add, stirring, the cold milk and cook for 4 '; add the scamorza, 50 g of hot water and continue cooking, stirring with the whisk, until you get a homogeneous and creamy mixture. Sauté the black cabbage left in a pan for 2 minutes, with a little oil, a pinch of salt, a pinch of chilli pepper and a clove of garlic. Place the omelettes in the dishes, sprinkle with the cream of scamorza, lean over the cabbage leaves and the creamy egg yolks and brought to the table.

Where to find the real truffle (white or black) in Milan – Italian Cuisine

2018 is a great year! To afford a little luxury just go to Eataly: at the Osteria del Tartufo throughout November, a "scratch" costs a few euros

Good news for lovers dewhite truffle. For the precious tuber, the 2018 it's what they say a good year. There is a lot of quality, and at a more affordable price when compared to last year's dizzying figures. At the Borsino di Alba, point of reference of the national market, it goes from 2.5 to 3 euros per gram, almost half compared to 2017, when they had also paid 450 euros for a pound. Merit of the summer rain, more abundant than last season, and hundreds of thousands of passionate trefoils throughout Italy who, dog in tow, ventured into the woods in search of the precious nugget.

Dinner with truffle in Milan? From Eataly

Thanks to this exceptional vintage, with one twenty euros so you can treat yourself to a little luxury and scrape a few grams of white truffle on a plate. Where is it? All 'Osteria del Tartufo of Eataly Smeraldo in Milan, for the whole month of November. You can enjoy dishes like the Robiola di Roccaverano "Agrilanga" with white truffle and the"Oliviero Claudio" egg cooked at 65 ° with cream of Jerusalem artichoke (both at € 23), the "La Granda" Piedmontese Fassona meat slice with Piedmont hazelnuts and "Pariani" oil at 26 euros, the Tagliolino "Bertoni" fresh pasta with "Beppino Occelli" butter at 28 euros or the Fondue of mountain pasture cheeses with Ottotondo bread croutons at 23 euros. Some of the dishes on the menu are also available with black truffle a few euros less. And if you are still not full of truffles you can ask for one too extra scratched! At pop prices

If you cook it at home

For those who prefer to buy the fresh truffles and use them at home, Eataly it's still the right place to find them in competitive prices: white this season, and blacks also at other times of the year. The range of recipes that can be created is very wide. In addition to the tagliolini, the egg to the pan and the meat, the white truffle can even be grated on cream ice cream: have you ever tried? It is a real treat. Some ideas for use the black truffle instead, less delicate and less expensive and that you can also cook? You can use it by preparing small appetizers like i vol au vent with truffle fondue, first as the gnocchi of potatoes, porcini mushrooms and truffles on pumpkin cream, spaghetti alla norcina, with black truffle from Norcia, extra virgin olive oil, anchovies and garlic, or a creamy potato and truffle leek. And also second courses like the famous ones tournedos at the Rossini with beef fillet, foie gras and truffle.

Truffle ready to use

If you have less time to cook, finally, there are many products based on truffles with which to perfume your preparations: sauces, spreads, organic extra virgin olive oil and salt, but also butter, noodles, risotto and honey to accompany cheeses. All prepared with truffles of first quality and ready to taste!