ANTIPASTI

Bruschetta al Tartufo Nero
Black Truffle Bruschetta
Serves 4

Ingredients
4 slices of italian bread
40 grams of Carpaccio of Black Summer Truffle*
garlic
extra virgin olive oil (of the highest quality)
salt

Toast the bread(preferably over the embers of wood burning stove) . Rub toasted bread with garlic and drizzle olive oil over hot bread. Lightly salt and spread with truffle sauce.

Crostini di Norcia
Makes 50 Crostini

Ingredients
50 slices of crostini (baguette) bread
200 grams of chicken livers
150 grams of extra virgin olive oil
2 cloves of garlic
3 anchovies (deboned)
3 capers
1 lemon
100 grams of grated Carpaccio of Black Summer Truffle*
Salt and pepper

Heat half of the oil over a medium - low flame and add the truffle sauce along with a clove of garlic, the anchovies, and salt and pepper to taste.

While the sauce is warming, finely chop the chicken livers and heat the remaining oil, garlic, capers, salt and pepper in a separate pan. Add the chicken livers and continue stirring over medium heat for approximately 10 minutes. Combine the two sauces in one pan and continue stirring until the two sauces are well combined.

At this point, add the juice of the lemon, remove the garlic cloves and spread the warm sauce on the crostini.

Frittata di Tartufi
Black Truffle Omelette
Serves 6

Ingredients:
6 fresh eggs
150 grams of Carpaccio of Black Summer Truffle*
1 tablespoon of butter
salt to taste

Melt the butter over medium heat and beat the eggs along with the truffle sauce and salt. Proceed to cook as you would an omelette. Be especially careful not to overcook the omelette (so as to avoid compromising the flavor of the truffle) that should be golden on the outside and soft on the inside.

PRIMI PIATTI

Penne al Tartufo Nero e Panna
Penne pasta with black truffle and heavy cream
Serves 5

Ingredients
400 grams of penne rigate (may be substituted with fresh tortellini)
100 grams of Carpaccio of Black Summer Truffle*
1 cup of heavy cream
50 grams of butter
Freshly grated “ Parmigiano Reggiano “ Cheese
salt & pepper to taste

Cook the pasta al dente, drain well, put on a serving platter and add butter in small pieces mixing well. Pour the heavy cream on top mixing with the Parmigiano and the black truffle sauce (if the cream sauce is too dense, add a small amount of milk). Serve immediately.

Spaghetti al Tartufo Nero
Spaghetti With Black Truffle
Serves 5

Ingredients
400 grams of spaghetti
120 grams of Carpaccio of Black Summer Truffle*
salt to taste

Cook the pasta al dente & put it on a serving platter. Mix together with the black truffle sauce (if the truffle appears too dense, add extra virgin olive oil remembering that the goodness of this dish depends on the flavor & quality of the olive oil). Serve immediately.

Orecchiette del Pirata
The Pirate’s Orecchiette Pasta
Serves 5

Ingredients
400 grams of orecchiette pasta
60 grams of butter
250 grams of heavy cream
50 grams of caviar
100 grams of Carpaccio of Black Summer Truffle*
salt & pepper to taste

Cook the orecchiette pasta al dente & drain well. Melt the butter in a small saucepan over low heat and add the cream, salt & pepper. When the sauce begins to boil, add the pasta and let it cook for approximately two minutes. Pour into a hot serving dish. Add the Carpaccio of Black Summer Truffle and serve immediately.

Polenta al Tartufo Nero
Polenta With Black Truffle
Serves 6

Ingredients
350 grams of polenta (corn meal)
40 grams of butter
40 grams of fontina cheese
40 grams of “Parmigiano Reggiano “ cheese
40 grams of fresh mozzarella cheese
nutmeg
80 grams of Carpaccio of Black Summer Truffle*
salt & pepper to taste

Add the polenta (corn meal) to 1.25 litres of boiling water. Cook for approximately 30 minutes.

Add butter, the cheeses, salt, pepper, a pinch of nutmeg and 40 grams of the Carpaccio of Black Summer Truffle to the cooked polenta. Continue cooking for approximately 10 minutes and pour into deep plates.

Let the polenta rest a moment and then add the remainder of the truffle on top of each portion

SECONDI PIATTI

Trota al Tartfuo
Trout With Black Truffle Sauce

Ingredients:
1 trout per serving
1\2 onion
1 stalk of celery
1 small carrot
25 grams of Carpaccio of Black Summer Truffle* for each trout
1\2 cup of extra virgin olive oil
1 anchovy
salt & pepper to taste

Boil the trout for each person in seasoned boiling water containing the celery, onion, and carrot. Remove from the water, debone, and put on a serving plate.

Prepare the sauce: warm the olive oil over low heat in a small sauce pan adding the deboned and minced anchovy, salt & pepper. Remove from heat and add the truffle. Mix the sauce well and pour over the trout.

Sautes di Maile Fresco al Tartufo Nero
Fresh Fillet Steak Of Pork With Black Truffle
Serves 8

Ingredients:
2 pounds of fresh fillet steak of pork
100 grams of butter
1 tablespoon of white flour
1\2 cup of Malaga liqueur
1 cup of beef broth
1 bunch of parsley
1 lemon
40 grams of Carpaccio of Black Summer Truffle*
salt & pepper to taste

Cut the fillet into thick steaks (approximately 3 cm each) and lightly tenderize the meat. Add fillets to a hot pan with the butter and brown well on each side over a high flame. Add the flour and stir the sauce. Add the wine, the broth, salt & pepper and cook for approximately 2 minutes. Add the juice of the lemon and the parsely already minced.

When the fillet is cooked and the sauce is dense and well mixed, remove from the flame and add the truffle and the oil. Serve immediately.

Pizzaiola Grattata
Serves 4

Ingredients:
4 fillets of beef of approximately 150 grams each
4 tablespoons of extra virgin olive oil
1 clove of garlic
300 grams of peeled tomatoes
oregano
60 grams of Carpaccio of Black Summer Truffle*
salt & pepper

Brown the garlic clove in the olive oil. Once the garlic is browned, remove the clove and brown the meat. Pass the peeled tomatoes through a sieve and add to the oil. Add the salt, pepper & oregano. Once the meat is cooked through, serve on a warm plate spreading the truffle sauce on top.

*All recipes use Marchetti Direct Imports, S.p.A. and Columbus Park’s exclusive “Carpaccio of Black Summer Truffle” sauce available flash frozen in convenient 4 oz containers on our website or at 203-967-9471