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Recipes

Ingredients 3 egg yolks 2 teaspoons Dijon mustard 150ml light olive oil 100ml sunflower oil 50ml truffle oil (see note) 2 tablespoons lemon juice 1 small black truffle Method Place the egg yolks, mustard and some salt and pepper in a blender and whiz to combine. Combine the oils in a jug, then, with the motor running, slowly pour oil through the feed tube until you have a thick emulsion. Mix in the lemon juice and a little warm water to loosen. Keep chilled for up to 2 days, stirringSEE DETAILS

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Recipes

Ingredients 400 gm arborio rice (2 cups) 100 gm finely grated parmesan (2/3 cup) 6 eggs, lightly beaten For deep frying vegetable oil 75 gm plain flour, seasoned (½ cup) 100 gm fine dried breadcrumbs (1 cup) Truffled Dolcelatte filling 100 gm Gorgonzola Dolcelatte, coarsley chopped (see note) 15 gm fresh black truffle, finely chopped Method Cook rice in a large saucepan of boiling, salted water for 15 minutes or until tender, drain well, place in a large bowl and cool. Add parmesan, two-thirds of the egg, season generously withSEE DETAILS

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Recipes

Serves 4 Ingredients 3 oz black truffle (1/3 cup)1 clove of garlic 1 salted anchovy 5 oz oil (1/2 cup)10 basil leaves 1 lb pasta (4 cups / 450g) Method Clean the truffle by brushing it carefully. Slice it using the special tool, and chop the slivers obtained with a knife. Then put it into the oil with some basil leaves. In a pan containing 50 gr of oil, sauté the garlic in its skin (unpeeled). Add the desalted chopped anchovy and allow to dissolve. Eliminate the garlic and addSEE DETAILS

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