DEC.JAN 2014
VI
It will be perfect on a cheese soufflé or
fondue, on a plate of rice or even just
butter on noodles, perfect fried eggs or
raw meat.
In black truffle aromas sulfur instead
deteriorate much less with the cooking
but should never be, however, brought
to a boil, then may possibly also be
cooked slightly, such as fillings, pies,
stews, roasts.
Either white or black truffle has a
fragrance and a flavor that you will
remember for long time.
Box
sensory anaLysis
oF The TrUFFLe
Tact.
Holding the truffle between the
fingers it evaluates the consistency:
if it’s cool it’s thicker and compact,
otherwise soft and elastic.
Vista.
The larger (carat), spherical and
compact, free from irregularities or
injury, the more is valuable.
Smell.
Most significant aspect for
the evaluation: the characteristic
aroma must be intense, pleasant, and
pleasantly garlicky in white truffles,
with a hint of shallot.
The black truffle can have almost
fruity and spicy scents, fungal
Box
TrUFFLes aLL year roUnd
In addition to fresh truffles, the
restaurateur has available a range of
products that allow him to put in paper
truffle dishes all year round.
Urbani Tartufi, a company that has
over a century of experience, has a
large number of references based on
white or black truffle, to suit every
culinary need.
“Our range - says Pietro Borroni from
Urbani Tartufi - can range between
many references: oil or white truffle
butter and white truffle cream, truffle
sauces, sauces with black truffle, all
products made with real truffles and
allow seasoning recipes, stir in rice,
vegetable flavor, flavor fillings and
even be used to add flavor to a pizza.”
At pAge 20
Sausage Cooked in
Stewed Chickpeas,
Artichoke and Black
Truffle
ingredienTs For 4 peopLe
Cooked Sausage (0,500 kg), g. 160 of
chickpeas, 2 artichokes, g. 30 black
truffle, shallot ½, 1 potato, g. 30
of lard, 1 sprig of fresh marjoram,
vegetable broth, olive oil, salt and
pepper.
procedUre
Brown in a clay pot with the chopped
shallots a little extra virgin olive oil
and lard, add the chickpeas, soaked in
cold water the night before, cover with
vegetable broth, cook for at least 1
hour from when it resumes a boil and
simmer moderate. Add the broth from
time to time if necessary.
Cook the sausage according to
instructions on the package, in the
meantime; clean the artichokes, cut
thinly and sauté in a pan with a little
oil, salt and pepper.
Add the artichokes to the stew of
chickpeas, cook for 1 minute and add
the leaves of fresh marjoram. Once
cooked, leave the sausage jelly and
serve two in the holster with the stew
of chickpeas and artichokes and black
truffle cut into strips.
Cook Author:
ANTONIO FACCIOLO
Cucina del Toro - Via Camperio 15-
20123 MILANO
APCI
- Thousands of leading chefs,
restaurateurs supported by valid
colleagues, with the logistical and
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most important format and food and
wine events.
These are the ingredients of the family
of the white caps of the Professional
Association of Italian Chefs.
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