WHITE TRUFFLE RAVIOLI

Ingredients for Fontina fonduta:

35 oz (1000 g) Fontina cheese.
2 cups (500 ml) milk 10 egg yolks.

Method for Fontina fonduta:

1. Heat up the milk and Fontina cheese in a saucepan.
2. Once the Fontina has melted, remove from heat and stir in egg yolks.

Ingredients for truffle paste:

½ tsp (2.5 g) garlic
2 ½ tsp (12 g) olive oil 1 tsp anchovies
½ cup (110 g) button mushrooms
7/8 tsp (4 g) salt
1 ¾ oz (50 g) black winter truffles trimmings, frozen
3 tbsp (50 g) veal jus
3 1/2 tbsp (55 g) vegetable stock
2 tsp (10 g) whipping cream
½ tsp (2.5 g) truffle oil

Method for truffle paste:

1. Heat garlic, oil and anchovies in a frying pan. Add button mushrooms and salt. Cook until water has been cooked out of the mushrooms.
2. Once the mushrooms are dry, add the truffles. Add the veal jus and the vegetable stock and reduce until dry.
3. Add the cream and bring to a boil. Remove from heat.
4. Place in a food processer and blitz. Once the filling is cool, add the truffle oil and blitz again.

Ingredients for ravioli:

2/3 cup (150 g) truffle paste (as per recipe above) \
1 2/3 cup (400 g) ricotta
4 tsp (20 g) Parmesan cheese
½ tsp (2 g) salt
4-6 tsp (20-30 g) butter, frozen
24 sheets of fresh egg pasta, handmade or storebought (one sheet per ravioli) garnish:
steamed Jerusalem artichoke,sliced
white truffle,sliced
parsley, chopped

Method for ravioli:

1. Mix the truffle paste, ricotta, Parmesan cheese, salt and butter together by hand, not with a mixer.
2. Take 12 sheets of pasta and set 12 aside. Place a spoonful of truffle paste on 12 sheets. Brush the edges lightly with a beaten egg and put another pasta sheet on top. Press firmly on the top sheet of pasta to seal the edge. This makes 24 pieces of ravioli (four per person).
3. Boil in salted water for 3-4 minutes. Drain.
4. To plate, place 4 pieces of ravioli in a deep dish. Add one tablespoon (15 ml) of fondue on top. Garnish with four pieces of steamed Jerusalem artichokes and a generous helping of thinly sliced white truffle.

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GORGEOUS RAVIOLI !!! - Grazie

WINE TASTING AT AMARANTO RESTAURANT

What a nice rendez-vous !

On December 2012, Adriano attended the wine tasting day held at Amaranto Restaurant at the Four Season Hotel in London Park Lane.

It was a fabulous moment where wine lovers like Bruce Palling (Gastroenophile), journalists Varun Sharma / Ana Silva O'Reilly and traders like William Dean (Harrod's wine buyer) shared valuable reviews on the wide range of Amaranto's wine cellar always filled up with classic world acclaimed names and last trends in the wine market.

CAMPAIGN FOR BETTER SPAGHETTI BOLOGNESE

BBC Duncan Kennedy been investigating what should go into an authentic bolognese sauce.

Italy has begun a campaign to educate the world in how to make proper spaghetti bolognese.

According to the country's farmers union and top chefs, it seems that everyone is getting the ingredients all wrong thus he talks with Adriano at the Eden Hotel in Rome about how to get a truly Spaghetti Bolognese dish.

The truly ingredients are: beef, bacon, butter, tomatoes, carrots, onions, celery, herbs, garlic, white wine and milk. Tagliatelle should be served instead of Spaghetti.

"We are a bit upset when we see people around the world throwing everything in. We like to do it the proper way. Simple and properly" says Adriano.

You can find the original article here