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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PRAWN RICE WITH LARD AND LEMON THYME

INGREDIENTS

• 280 g Gallo Carnaroli rice (if not available, any brand will do as long as it is Italian);
• 1 kg large prawns;
• 20 g lard chopped;
• 50 g lard cubes;
• 4 slices of lard;
• lemon thyme leaves, sprigs of lemon thyme;
• 1/2 onion;
• 1 shallot;
• 30 ml dry white wine;
• 1.5 liters vegetable stock;
• 30 g of butter;
• white wine, white vinegar, peppercorns, 1 onion, salt, pepper, extra virgin olive oil

PREPARATION

 

Put the butter in a bowl and add white wine, white wine vinegar, peppercorns and onion stew. Whisk all and transfer to the refrigerator. Peel the prawns, set aside 4 of them and steam quickly the remaining.

Heat a tablespoon of oil in a saucepan, add the chopped bacon, let it dissolve, then add 30 g of sausage prepared with onions and shallots. Fry without coloring. Add the rice, stirring and sprinkling a drizzle of wine. Unite step by step always stirring the broth boiling prawns. Simmer and remove from the heat when the risotto is "al dente". Add the whipped butter, lard cubes, 4 prawns cut into pieces, the leaves of thyme, salt and pepper. Complete the creaming of the rice, stirring vigorously and adjust the thickness by adding more broth if necessary. Transfer the risotto into serving dish, garnish with steamed shrimps, a scoop of tartare of raw shrimp, a rose made ​​with slices of bacon and a few sprigs of thyme.

LEMON RICE WITH PRAWNS AND ROCKET SALAD

INGREDIENTS

• 300 g Riso Gallo Carnaroli (if not available, any brand will do as long as is Italian);
• 1 dl olive oil;
• 70 g of finely chopped onion and shallot;
• 1 tablespoon butter, a few leaves of parsley;
• 2 lemons chopped;
• 3 plum tomatoes;
• 1 kg fresh small shrimp;
• 1 liter fish stock made from boiling prawn's heads;
• 2 bunches rocket salad;
• 2-3 tablespoons white wine;
• 1 tablespoon brandy;
• 2 tablespoons tomato sauce;
• garlic

PREPARATION

Saute the chopped onions and shallots with a drop of olive oil in a saucepan. Add rice toasting it, stirring constantly. Add the wine and let evaporate. Pour the fish stock and add a pinch of salt.

Continue adding the broth, stirring constantly over high heat. Add the tomato sauce.

During the last 3-4 minutes of cooking, add grated lemon peel and, separately, fry the shrimp with olive oil, garlic and brandy. Add the prawns to the risotto, stir for a few seconds and remove from heat.

Add the butter to the risotto, the remaining olive oil, a little 'lemon juice, parsley, rocket salad, a few strips of peeled tomatoes, salt, fresh pepper and continue stirring until the rice is well creamed.

Place each slice on a hot dish and garnish with some other way out, rocket leaves and a drop of olive oil.

Serve the risotto hot .

STRAWBERRIES RICE WITH BALSAMIC VINEGAR

INGREDIENTS

• 280 g Gallo brand risotto (if not available, any rice brand will do as long as is Italian);
• 80 g ripe strawberries;
• 1 teaspoon minced shallot;
• 15 g grated Parmesan cheese;
• 1 tablespoon balsamic vinegar for cooking;
• 1.5 liters vegetable stock;
• olive oil, butter, traditional balsamic vinegar of Modena. 

PREPARATION

In a heavy bottomed saucepan, place the chopped shallot, a small olive oil, and fry in butter without coloring. Add the rice and roasted at the fire enough support for a few minutes after that faded with the balsamic vinegar. Continue cooking, stirring, adding the vegetable stock. Just before cooking is complete add the strawberries into chunks, once the rice is "al dente" remove from heat and wait a few minutes add the remaining olive oil, butter and Parmesan. Complete creaming wave and pour into warm soup bowls and garnish the risotto with fresh strawberry slices, flakes of parmesan and a few drops of balsamic vinegar from Modena.