22 March Menu

Menù 2

STARTER

Truffled quiche

Ingredients

  • Shortcrust pastry sheet (round)
  • 400 gr. of fresh cream
  • 2 egg yolks
  • 2 whole eggs
  • 150 gr. of Prague ham
  • 100 gr. of ripe Ceddar
  • Salt
  • Pepper
  • Grated and flaked truffle

Process

In a mold previously lined with baking paper, place the Brisée dough.
Cut the cooked ham and cheese into cubes of about ½ cm.
Break the eggs into a bowl, mix with the cream, add salt to taste, pepper and grate the truffle.
Put the ham and cheese in the mold and incorporate the mixture of eggs and cream.
Bake for about 30 minutes in a preheated oven at 180 °; decorate with truffle flakes e continue cooking for another 5 minutes.

MAIN COURSE

Braised meat and truffle agnolotti with truffle and sage butter

Ingredients for the pasta

  • 300 gr. made with flour
  • 3 medium eggs

Ingredients for the filling

  • 1 small white onion
  • 1 carrot
  • 1 stalk of celery
  • Pepper
  • 350 gr. of beef muscle in one piece
  • 200 gr. of pork loin
  • 100 gr. of chicken breast
  • 1 bottle of Chianti
  • 50 gr. Parmesan
  • 2 bay leaves
  • 1 sprig of sage
  • 1 clove of garlic
  • 4 cloves
  • 4 juniper berries
  • 4 tablespoons of extra virgin olive oil
  • 2 eggs
  • Nutmeg
  • Truffle

Ingredients for the dressing

  • 4 sage tops
  • 2 knobs of truffle butter
  • Parmesan

Process

Finely chop the onion, celery and carrot and fry them in a large pot with oil.
Then add the juniper berry meat, salt, bay leaf and sage and brown it well.
Add the wine and continue cooking until the wine itself evaporates for about two hours;
if necessary add a little meat broth.
When almost cooked, add the pepper.
Once the meat is softened so much that it becomes frail, cut it into cubes and pass it in the mixer
or in the meat grinder.
At this point, prepare the pastry by mixing the 3 eggs and flour. Let it rest covered with
a clean cloth for 30 minutes; to then prepare the filling.
Add the two eggs to the minced meat, a generous grating of nutmeg, parmesan and truffle to taste.
Mix with your hands until you get a homogeneous mixture.
Roll out the dough thinly.
Make strips of about 10 cm.
In the first half, arrange the filling balls of about 2 cm in diameter at a distance of 4 cm from each other; fold the dough on itself
itself so that the filling adheres to the edge of the dough; then with the pasta cutter cut into a crescent and close using the prongs of the fork (you can otherwise use a pasta bowl and place the filling in the center of the circle of pasta, folding it and sealing it with a fork).
Bring a pot of salted water to a boil and cook the agnolotti until they come back to the surface; in the meantime, melt the truffle butter in a pasta maker and add the sage; do it
lightly brown; drain the agnolotti and toss with the sauce, taking care to leave at least
two tablespoons of cooking water; this will help form a creamier topping.
Serve garnished with fresh sage, Parmesan to taste

SECOND

Sirloin of Scottona with porcini cream and summer truffle

Ingredients

  • 4 slices of sirloin at least 5 cm high
  • 4 large boletus hats
  • Nipetella
  • Garlic
  • Salt
  • Pepper
  • Porcini and truffle cream
  • Butter

Process

Clean the porcini mushrooms with a brush (or with a damp cloth), finely chop Nipetella and garlic.
Score the spongy part of the mushroom in two directions, forming small squares of about 1 cm
Start cooking the porcino from the spongy side: after about 2 minutes, turn the mushroom and season the
the spongy part with the mixture of nipetella and garlic and plate the upper part.
In a pan, where we have melted some butter, and already hot, place the sirloin.
3 minutes of cooking on each side, remembering to “coat” the meat with the butter by adding salt and pepper to taste.
Remove the meat from the heat, spread the porcini and truffle cream on top (about a chcchiaino per
piece) and cover with the porcino hat.
Serve, garnished with a sprig of fresh nipetella.