Panna cotta with gorgonzola and black truffle flakes
(recipe for 4 people)
Pour the milk and cream into a saucepan, add salt and pepper and bring to a gentle boil
with moderate heat.
Add the gorgonzola previously cut into cubes, stirring with a whisk until the cheese melts.
Add cornstarch or isinglass and continue mixing until a smooth cream is obtained, then add the coarsely grated truffle, always continuing to mix.
Pour into 4 pudding molds or glass containers and leave to cool for at least an hour.
Decorate each container with two truffle flakes.
Cream of porcini crème fraîche and truffle
Remove the earthy part of the stems of the porcini and clean them with a brush and wipe them with a slightly damp cloth then cut them into thin slices.
Peel the potatoes and cut them into cubes.
Chop the spring onion In a saucepan, melt the butter, add the peeled garlic cloves and the spring onion.
Saute until the garlic is golden brown, then remove it.
Add the potatoes and cook them for 10 minutes, adding a ladle of broth from time to time, until half is incorporated.
Then add the mushrooms (leaving 4 slices for decoration) and continue cooking for a further 10 minutes, adding the remaining broth.
Blend everything with an immersion blender until you get a homogeneous mixture; then add the creme fraiche and the summer truffle carpaccio. Bring to the boil again, stirring.
Meanwhile, toast the four slices of bread and arrange them as a garnish in the deep plate.
Pour the cream, add more truffles and a slice of raw porcino in the center of the plate.
Pochée egg on rye bread croutons with white truffle cream and parmesan
Heat the milk over medium heat; in a pan, melt the butter and add the flour, stirring with a whisk until the mixture forms a slightly golden ball.
Add the warm milk little by little, stirring vigorously to avoid lumps; makes it thicken
lightly and remove from heat, add Parmesan and grated truffle while continuing to mix
out of focus.
The sauce will continue to thicken, so it will be good to leave it liquid enough.
Toast the rye bread in a pan with 2 tablespoons of extra virgin olive oil and a few drops of truffle oil.
Bring one of the salted water to a boil with a teaspoon of vinegar in a high and wide pan.
Break one egg at a time into a wide-bottomed cup.
Mix the water quickly to create a vortex.
Pour the egg into the center of the vortex. Cook for exactly 3 minutes then collect it with a “copper”.
Place the egg on the crouton and pour the sauce over it after having slightly heated and mixed it
Proceed in the same way with the remaining eggs.