TRUFFLE BITES

Sliced Beef With Urbani Truffle Carpaccio

  • 1 pound beef meat
  • Extra virgin olive oil
  • Urbani Truffle Carpaccio

rill the meat for a few minutes, cut it into thin slices, drizzle with extra virgin olive oil, then put slices of Urbani Truffle Carpaccio on top.

Urbani Truffle Melt

  • 4 tablespoons extra-virgin olive oil
  • 1-7 oz Urbani truffle cheese spread, at room temperature
  • 8 slices peasant bread or country
  • 1 jar Urbani truffle mustardbrea
  • ½ lb fontina cheese
  • ½ lb mortadella (imported) sliced thinslicedd

Separate pairs of bread slices. Take one slice of the pair of bread and on the bottom spread the Urbani truffle cheese spread. Spread the mustard on the other side. Layer the inside with 2-3 slices of mortadella and the fontina and put the tops and press down to flatten each sandwich slightly. 3. Brush outer top and bottom of the sandwich with EVOO. Place each sandwich on a preheated panini press. Grill for 5 minutes. Take off the press, slice into mini (about 1 inch) pieces and serve.

Chicken hot dog with Truffle Curry

  • 70 grams (2.5 oz) chicken breast
  • 1 French loaf with sunflower
  • 1 oz mayonnaise
  • 1 iceberg salad leaf
  • 1 tablespoon Truffle Curry sauce Salt to taste
  • 1 tablespoon extra virgin olive oil
  • 1 garlic clove
  • 20 grams (about 1 oz) zucchini
  • 20 grams (about 1 oz) red and green
  • peppers
  • 20 grams (about 1 oz) potatoes

Cut the chicken breast into two long, not too thick stripes. Wrap them tightly in plastic wrap (suitable to cook in the microwave) and heat it in the microwave at low temperature for about 4 minutes. When it’s done, unroll the chicken breast, thus obtaining a sort of hot dog. Toast the French loaf and allow to cool.Lay the salad leaf on top of it, spread with mayonnaise and add a spoonful of vegetable ratatouille. Salt the chicken breast and place it on the bread. For the ratatouille: dice the red pepper, the potatoes and the zucchini, then blanch and quickly sauté in oil and garlic. Dress with Truffle Curry.

TRUFFLE APPETIZERS

Urbani Truffle Crostini

  • 12 diagonal baguette slices
  • Extra Virgin Olive Oil
  • 1 can artichoke thrill
  • Pinch of sea salt and pepper
  • 6 slices of Prosciutto or Speck

1. Preheat oven to 375 degrees F. Arrange the prosciutto slices on a parchment lined baking sheet. Bake in the oven for 8 minutes (until crispy). Remove and when cool, break into small pieces to use later for topping. 2. Arrange the bread slices on a baking sheet. Brush with olive oil and bake for about 6 – 8 minutes. Remove from oven and set aside. 3. To serve: Spread each slice of toasted bread with a thin layer of the artichoke thrill and top with a piece crispy prosciutto.

Urbani Truffle Egg Salad

  • 10 eggs
  • 1 tablespoon Urbani truffle mustard
  • 3 tablespoons mayonnaise
  • 1 -80 gram jar of truffle and mushroom sauce
  • 40 mini phyllo cups Pinch of pepper
  • ½ teaspoon of black truffle salt

1. Fill a pan (large enough to fit the eggs in a single layer) with 2 inches of water. Bring to a boil. 2. Gently lower the eggs into the water and cook for 9 minutes. Drain and rinse eggs with cold water until cool. When cool enough to handle, peel the eggs. 3. In a bowl, mash the eggs until smooth. Add mustard, mayonnaise and truffle and mushroom sauce and mix together. 4. Season to taste with sea salt and pepper then spoon on the egg salad. 5. Fill each cup with the egg mixture and garnish with microgreens.

“A la coque” egg with truffle

  • 6 eggs
  • 2 oz Black Summer Truffles Sauce
  • 2 oz butter
  • 1/2 ladleful consommé
  • Salt to taste
  • Pepper to taste

Place the eggs in a pan and cover them completely with cold water, then put the pan on the heat and wait for the water to boil; allow to boil for 30 more seconds , then remove from heat . Drain the eggs and place them on egg cups. Cut off the top of the shells with a clean cut.Serve the egg cups on small dishes and a small jug containing two tablespoons of black summer truffle sauce, prepared as follows: put the broth and the butter in a small pan over heat. When the butter melts, add in the truffles, season with salt and pepper, then remove from heat.Fresh truffle condiment can be replaced with white or black truffle cream, together with black truffle carpaccio (the carpaccio allows the chef to put whole truffle slices on top of the dish, just like the fresh ones that are sliced on the spot).

Villeroy oysters with truffles

Open the oysters and remove from shell. Put them in slightly salted water and add the juice contained in the shells. Bring to a boil.After a few minutes, drain them and set aside. Prepare a rather thick béchamel sauce by combining butter, flour and milk. Add minced Emmental and a pinch of nutmeg. Remove from heat, add in the roughly grated truffles and stir until evenly incorporated to the sauce.Dip the oysters in the sauce, one at a time, and set them on a rack to cool. Gently remove them, dredge with flour, dip in slightly salted beaten eggs, then in breadcrumbs. Heat a generous amount of oil until smoking and cook the oysters. Gently flip them over, being careful not to puncture them. Dry them on blotting paper to remove any oil residue. Arrange oysters in a pyramid and serve on a platter.This recipe is perfect for those who appreciate the flavor of the delicious shellfish, but prefer not to taste it raw for precautionary reasons. Cooked oysters are safe to eat because the cooking kills off any potential bacteria responsible for potential illnesses.
 Bon Appeti
  • 20 oysters
  • 2 tablespoons unsalted butter
  • Flour
  • 1 glass milk
  • A pinch of nutmeg
  • 50 grams Emmental cheese
  • 3 eggs
  • Breadcrumbs
  • Extra virgin olive oil to taste
  • Salt to taste
  • Pepper to taste
  • 60 grams fresh or preserved black truffle
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