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Flan di Carciofi con Fonduta di Parmigiano Reggiano e Tartufo Nero (Italian Artichoke Flan with Parmigiano Reggiano Fonduta and Black Truffle)
Italian Artichoke Flan with Parmigiano Reggiano Fonduta and Black Truffle Story of the Dish A refined vegetable flan depends on texture. It should be smooth and delicate, just firm enough to unmold while remaining almost custard-like at the center. Artichoke is the primary flavor, Parmigiano brings savory depth, and black truffle is used sparingly as an aromatic finish rather than a mask. Recipe Information Region: Italy Difficulty: Intermediate Servings: 4 Prep Time: 35 mi
7 min read
Guancia di Vitello Brasata allo Champagne con Tartufo Nero (Italian Champagne Braised Veal Cheek with Black Truffle)
Delicate veal cheek braised with Brut Champagne and finished with fresh black truffle.
6 min read
Filetto di Cervo ai Porcini e Tartufo Nero (Italian Venison Tenderloin with Porcini and Black Truffle)
Italian Venison Tenderloin with Porcini and Black Truffle Story of the Dish Pan Roasted Venison Tenderloin with Porcini Mushrooms, Black Truffle, Silky Potato Purée and Natural Venison Jus By Chef Gianluca Deiana Filetto di Cervo ai Porcini e Tartufo Nero is a completely different expression of venison from a traditional brasato. Here there is no long cooking and nowhere for mistakes to hide. Venison tenderloin is exceptionally lean and naturally tender. It must be cooked qui
9 min read
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