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Ingredients: for 12 croutons: 12 slices of bread, 50 gr. of white truffles, 50gr. of butter, 2 spoons of grated Parmesan cheese, half a squeezed lemon, one garlic clove
How to prepare them: put the butter in with the chopped garlic and melt on a low flame. Clean the truffles with a knife and rinse them under warm water. Grate them and add them to the butter. Warm for a few minutes without making them fry and stir. Add the grated Parmesan cheese with a drop of stock if it is too thick. Before removing from the stove, add lemon juice with some grated peel. After toasting the bread, spread the cream and serve warm. We advise to serve with an antipasto wine like Cortese or Erbaluce.
Ingredients: for 4 people: 400 gr of fresh ravioli, 45 gr of butter, white truffle, 30 gr of Grana Padano, bouillon, a pinch of salt.
How to prepare them: cook the ravioli al dente in boiling salted water. Drain the ravioli and put them in the pan adding butter and white truffle diluted in bouillon and add Grana Padano on top. Serve hot.
Ingredients: for 4 people: one clean rabbit, white truffle, rosemary, bay, thyme, oregano, mint, three peppers, half a glass of white wine, a drop of vegetable stock, a pinch of salt and pepper.
How to prepare it: cook the rabbit for five minutes in low water, drain and dry with a serviette. Put the meat in an oven dish lined with baking paper and add the aromas. Clean the peppers, cut them into strips and lay them on top of the rabbit. Add white wine, salt and pepper, cook in the oven heated at 200 degrees for about thirty minutes (the last ten with the grill). Every now and then pour some vegetable stock over the meat. Before serving cover the meat with truffle.
Ingredients: for 6 people: 700 gr. of veal (noce or contronoce), ham fat, black truffle, extra virgin olive oil, salt and pepper.
How to prepare it: make small incisions in the meat with a knife and fill them with the ham fat. Cover with salt and pieces of black truffle.
Tie the meat up with string, put it in an oven dish that isn’t too big and cook in the oven for more than an hour with lots of extra virgin olive oil. Every now and then, turn the meat over and pour a few spoons of water over it if you see it is getting too dark. Make sure it is properly cooked and then it is ready to be served
Ingredients: for 6 people: 200 gr. of lettuce, 30/40 gr. of Tuscan truffle, 150 gr. of small porcini mushrooms, 400 gr. of field mushrooms, 300 gr. of slightly seasoned Tuscan Pecorino cheese, one lemon, parsley, extra virgin olive oil, salt and pepper .
How to prepare it: clean the mushrooms and cut them into thin slices. Do the same for the lettuce.
Take away the crust from the pecorino cheese and cut it in very thin slices. Chop up the parsley and add it to the other ingredients in a salad bowl. Then prepare the dressing by mixing oil, lemon juice, salt and pepper. Dress the salad and add grated truffle.