Sunday, 17 October 2010
In the world of gourmet foods, there is one treasure that is worth its weight in gold. The 18-th century gastronome Brillat-Savarin called the truffles “the diamond of the kitchen”. Truffles or Tartufi in Italian, is a rare, edible mushroom that is considered a delicacy in many parts of the world.
Requiring climates with mild weather changes, truffles grow in a limited number of places including
France, Italy, Croatia and . In Slovenia Italy “Tartufi” are especially famous and present in Piemonte, Umbria and . Despite their price they are a key ingredient in local dishes such as pasta, eggs, cheese, oil and many more. Marche
All type of truffles are related to mushrooms and are known as hypogenus fungi. Unlike mushrooms, truffles never emerge from the surface: they are formed below the ground close to a tree such as oak, willow and linden. For this reason for the truffle harvesting well trained dogs or pigs are used.
The "black truffle" can be found in late autumn and winter, reachingThe “white truffle”(that is as expensive as gold) comes from the area of Piedmont region in northern
7 cm in diameter and weighing up to 100 g. As well during the summer, with a lower quality and taste.
Generally speaking when using truffle for cooking is enough to follow some basic principles and the truffle will do the rest to make your dish tasting amazing:
1. the truffle is king: never combine truffle with any other ingredients with strong flavours
2.Fat is not bad: Fats work perfectly with truffles and help enhancing all the flavor.
3. Shave, Sliver and Slice: Always maximize the truffle flavour using the least amount of the ingredient as possible. So always slice into thin parts without wasting not even a gram.
4. Pasta and Rice: both of them match really well with the diamond of the kitchen.
Note that all the pictures have been sourced from google images. I am working hard to get my own photographic material
Wednesday, 6 October 2010
Try to make this nice cake, it’s fun especially in a wet Sunday afternoon. Below I’ll write the receipt for a sweet called CROSTATA, basically a pastry that can be combined with jam, crème, fruit and even with the great Nutella (for the ones not on diet!)
170 gr. of butter
300/400 gr. Of plain flower
100 gr. Of sugar
3 eggs (2 whole eggs and 1 yolk)
Ingredients for the cream:
1 yolk of egg
1 big spoon of sugar
1 glass of milk
1 spoon of flower
How to do it:
Prepare the flower leaving an empty space in the middle where the butter and the sugar will be mixed together before adding the eggs. Once the eggs have been added work the dough until obtain a soft and slightly sticky mass. Leave the dough to rest for half an hour in the fridge.
While the dough is resting in the fridge prepare the cream: mix the egg and sugar, add the milk and the flower. Add vanilla flavour and lemon and cook at low fire mixing continuously clockwise. Cook until the mixture will become thicker.
Prepare the base, putting the dough in a container. Cook the base for a 10 minutes in a pre-heated oven at
180°C. After 10 minutes put the cream on the top of the base and put the crostata back into the oven and cook for 15 mins more.
Let cool down a bit and enjoy it...It's amazing!!!
Have a look to some pictures!!!!