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Posts Tagged ‘TARTUFO’

  1. RAVIOLI WITH PUMPKIN AND TRUFFLES

    16 December 2015 // flaviabi

    DSC_0710

    450 gr. pumpkin
    A glass of white wine
    A medium potato, boiled (about 125 grams)
    breadcrumbs
    Half onion
    a clove of garlic
    Celery
    Carrot
    Abundant Parsley
    Two bay’ leaves
    Two sage’ leaves
    chilli
    1 black truffle
    Extra virgin olive oil
    Lemon zest
    Fresh ginger
    Honey flavored with onion
    Dice the pumpkin and cook in the oven at 220 ° with water and wine with celery, carrot, onion, garlic, sage and bay leaf until soft (about 20-25 minutes), adding salt and pepper. When cooked, add the boiled potato, and then blend the whole (by removing the bay leaves) to create a puree. Now add the breadcrumbs to solidify the mixture, but please do not let it become a brick !!! Grate half of the truffle ( be generous) and add it to the pumpkin puree. Roll out the dough and prepared ravioli putting a teaspoon of mixture : make them small, so they are more and more appreciated. In a large skillet warm up the oil with garlic and let it heat and add the remaining grated truffle and mix well. Add with grated fresh ginger and lemon zest. Finely chop the parsley and when ravioli are cooked ravioli sauteè in this pan and season with pepper and the chopped parsley. Serve the ravioli with a drizzle of honey flavored with onion … ..BUONISSIMI!


  2. CABBAGES’ ROLLS

    25 February 2013 // flaviabi

    foglie di cavolo farcite

     

    cabbage

    Buffalo mozzarella

    ham

    Fresh Black truffle or truffle sauce

    laurel

    garlic

    onion

    white wine

    Prepare the steamer adding the water with a glass of white wine, sliced onion, a clove of garlic and 2/3 bay leaves. Steam the cabbage leaves over this flavored water. When cooked, put a slice of ham, a strip of buffalo mozzarella and grated black truffle. Roll it and heat in the oven before serving to allow the mozzarella to melt


  3. RAVIOLI FILLED WITH LENTILS

    5 November 2012 // flaviabi

    ravioli di lenticchie

    To make pasta dough see here, to make the filling for 4 people:

    250 gr, lentils from Castelluccio di Norcia

    A glasso f white wine

    Breadcrub

    Half onion

    Half garlic

    Seller

    Carrot

    Lots of parsley

    2 Bay leaves

    2 sage leaves

    Chili

    1 truffle

    Extra virgin olive oil

    Honey aromatized with onion

    Put lentils in water for 12 hours and then boil in water and wine for 1 hour adding onion, garlic, carrot, seller,bay leaves, sage, salt and chili. When ready mash it to make a cream. Add the breadcrumb to solidificate but please be careful not to make it too strong. Roll the pasta and prepare your ravioli. In a pan put olive oil and garlic and heat, add the grated truffle, chili and salt. When ravioli are cooked pass them into the pan, adding the parsley finely chopped. Serve your ravioli with a taste of honey aromatized with onion. DELICIOUS!!


  4. Nienke and Maxime : COOKING WITH BLACK TRUFFLES!

    19 October 2011 // flaviabi

    in cucina con il tartufo 001

    Nienke and Maxime, two beautiful and funny  Dutch friends are in Umbria to write an editorial on my beautiful region! And between the historical and artistic wonders of this generous land, yesterday we went to truffles hunting with Bartolomeo and Rondinella  … and we found 8 BLACK TRUFFLES !! so today we could not to cook them!
    We cooked the risotto with truffles and scallops with truffles: Maxime I am waiting your photographs to publish the recipes!


  5. NOODLES WITH SEAFOOD AND BLACK TRUFFLE

    30 July 2011 // flaviabi

    tagliolini mare e tartufo 006

    Ingredients for 4 people:
    350 gr. noodle
    100 gr. truffle
    2 tablespoons heavy cream
    8 shrimps
    1 squid
    7-8 clams
    1 cuttlefish
    1 onion
    1 clove of garlic
    white wine
    parsley
    In a frying pan with oil, fry the onion and garlic finely cut. When gold put the cuttlefish and squid cut into small pieces, salt and pepper, and cook for 10 minutes, adding white wine as needed. Now add the peeled shrimps and clams and cook until the clams will open. Remove the shells add two tablespoons of cream and half the truffle, grated. Boil noodles in salted water and al dente, finish the cooking the fish sauce. When cooked, sprinkle with chopped parsley and the remaining truffles grated.


  6. FUSILLI WITH SAUSAGES AND BLACK TRUFFLE

    15 July 2011 // flaviabi

    fusilli tartufo e salsiccia

    Ingredients for 4 people
    350 gr. fusilli
    100 gr. Of fresh truffles
    80 gr. Minced pork meat
    1 courgette
    bechamel
    garlic
    onion
    salt
    chilli

    In a frying pan with oil, place the onion, the garlic  and zucchini into thin slices, salt and pepper. Cook for about 10 minutes .Once cooked blend well and add into the bechamel adding half of the truffle, grated. In another pan, brown the sausages. Cook the pasta in salted water. When the pasta is al dente, drain and finish cooking in the pan with the bechamel sauce. Add the browned sausage and the remaining grated  truffle.