Here are our temptations: the traditional Umbrian dishes based on truffles straight out of the recipe book of Mrs Annunziata Fortunati:
Ingredients: 6 Eggs / 100 g Summer truffle / 1 Clove of garlic / White wine / Extra virgin olive oil / Salt and pepper to taste
Procedure: Mix the eggs with the mixture of crushed summer truffles together with the garlic and a drop of white wine. Stir for a few minutes and cook everything in a pan with oil, making sure the mixture does not stick. When finished, plate up and wait a few minutes before serving.
Procedure: Cut the caciocavallo into small pieces and place them on a sheet of baking paper, then bake them at 180 °C in grill mode until the cheese is baked and, if you like, decorate each snack with a flake of summer truffle!
Ingredients: 80 g Truffle Sauce / 100 g Caciocavallo cheese / Crackers or crostini
Ingredients: 4 Potatoes / Porcini mushrooms in pieces / Porcini mushrooms with three truffles / Extra virgin olive oil / 20 g Speck / Shallot / Salt and pepper to taste
Procedure: Prepare small potato baskets. Then in a pan heat the oil with the shallot and let it sweat. Add the cream, the porcini mushrooms and the sliced speck. Put everything inside the baskets and garnish with parsley. Serve it hot.
Procedure: Cut the bread into slices 1 cm thick, place them on a sheet of baking paper and arrange in order a layer of Cremosa cream, then the slice of ciauscolo and finally cover everything with the Parmesan cheese flakes. Leave to cook as you like, taking care not to overcook the ciauscolo. Serve these appetisers hot or warm.
Ingredients: 80 g "Fortunati" Cremosa cream / 8 Slices of ciauscolo / Parmesan cheese flakes / Wood-fired bread
Ingredients: 500 g Strangozzi pasta / 100 g Summer truffle / 1 Anchovy / 1 Clove of garlic / Extra virgin olive oil / Parmesan cheese / Salt and pepper to taste
Procedure: Fry a clove of garlic in the oil. Remove the pan from the heat, remove the garlic, let the anchovy sweat by chopping it finely and add the mixture of minced truffle, oil, salt and pepper. Drain the pasta, leaving aside a little of the cooking water, add it to the mixture and stir it for a few moments over low heat. Serve garnished with a few slices of truffle.
Procedure: Brown the chopped onion and garlic in the oil, then add the finely crushed truffle and the pancetta cut into strips, let it cook for 15 minutes. Then add the cream to the mixture and let it rest. Add the drained pasta "al dente" and stir for a few minutes over low heat to flavour it.
Ingredients: 500 g Penne rigate / 300 g Pork pancetta / Summer or black truffle / Extra virgin olive oil / Cooking cream / Parmesan cheese / Onion / Garlic / Salt to taste
Ingredients: 320 g Carnaroli rice / Sfizio di porcini ai tre tartufi / 1.5 l Meat broth / Extra virgin olive oil / Shallot / Parmesan cheese / Butter / Salt to taste
Procedure: In a saucepan put the chopped shallot with the extra virgin olive oil and once sweated, toast the rice, add the broth when needed in order to cook the rice. When cooked, add the Sfizio di porcini. Stir adding butter and Parmesan cheese, taking care to leave the rice "al dente" and season to taste. Serve hot and garnish with a few slices of truffle to enhance the effect.
Procedure: Put the oil and a clove of garlic in a pan and let it brown slightly. Then add the pancetta and simmer with good white wine until reduced. After having evaporated the wine, pour in the truffle sauce and then the cream. Cook the pasta "al dente" in boiling salted water. Drain and mix the pasta and sauce. Serve as desired with a sprinkling of Parmesan cheese.
Ingredients: 400 g Sedanini pasta / 80 g Truffle Sauce / Cooking cream / Garlic / 1 Glass of white wine / 100 g Pork pancetta / Parmesan cheese to taste / Salt to taste
Ingredients: 500 g Beef fillet / 200 g Summer truffle / Extra virgin olive oil / Parmesan cheese flakes / Lemon / Salt and pepper to taste
Procedure: Arrange the thin slices of beef fillet in a serving dish and sprinkle the lemon juice mixed with extra virgin olive oil, salt and pepper. Now add the Parmesan cheese flakes and the summer truffle flakes.
Procedure: Cut the chicken breasts open like a book and flatten them with a meat tenderiser, flour them and toss in a pan. Once warm, put 2 slices of prosciutto, a slice of fontina cheese and a slice of truffle into each chicken breast. Close using a toothpick. In a large saucepan, brown the onion and butter with oil. When it starts to sweat, add the chicken breasts and sprinkle with the sherry, adding the broth if necessary, to finish cooking. As an alternative to truffles, you can use our truffle sauce.
Ingredients: 4 Chicken breasts / Black or summer truffle / 80 g Fontina cheese / Extra virgin olive oil / 80 g Prosciutto / Small onion / Dry sherry / Meat broth / Butter / Salt to taste
Ingredients: 2 Medium trout / Black truffle / Red wine vinegar / Extra virgin olive oil / Garlic / Lemon juice / Salt to taste
Procedure: Boil the trout in salted water. When cooked, clean them and cut out the 4 fillets. Prepare the sauce by mixing a tablespoon of vinegar, lemon juice, crushed garlic and crushed black truffle and mix carefully. Put the sauce on low heat with a drizzle of oil and heat. Drizzle the trout with sauce and serve.
Procedure: Pan fry the asparagus in butter, after boiling them "al dente", add a pinch of salt to flavour. Add salt and pepper to the chicken breasts, then coat them in flour, then in beaten eggs and finally in breadcrumbs. Fry in abundant butter and brown the cutlets on both sides. Drain the butter. Arrange the breasts on a hot serving dish and place on each of them thin slices of white truffle and the asparagus tips dipped in butter.
Ingredients: 4 Chicken breasts / 200 g Asparagus tips / White truffle / 2 Eggs / Butter / Flour / Breadcrumbs / Salt and pepper to taste
If you have a bit of truffle left over (even if we don’t believe it!), here are some useful tips to keep it at its best:
Put the truffle in the fridge, closed in an airtight box together with a damp cloth.
Or clean the soil residues off the truffle with water and freeze it whole or in slices.