Saturday, April 30, 2011

Truffles Chef

Serves: 6 people Difficulty ': Media Preparation time: 1 hour INGREDIENTS 100g 3 beautiful truffles blacks. Parma ham 5 to 6 mushrooms 1 small carrot 1 celery salt butter 1 glass of champagne or sparkling wine broth just -------------------------- PROCEDURE Put the truffles in warm water to get rid of dirt, then peel them with a very sharp boxcutter or raschiateli with a brush, wash again and dry well.

Place in a saucepan and keep aside. Small diced ham, the mushrooms clean and washed, the carrot and celery; let simmer all in a pan with a large knob of butter and a pinch of salt, and cook over low heat until 'you will see that the ingredients the mushrooms are wilted and the water evaporated.

Transfer the truffles in small saucepan, pour the champagne, salt lightly and cook for 25 minutes so that the wine is reduced by half 'or a little more'. This preparation goes a timbale of rice (you can prepare the risotto with champagne, or the simple risotto with Parmesan and place in a pan with center hole, then reversing it on a plate), deglaze the cooking truffles with a few tablespoons of broth, let simmer for a few minutes, then strain the sauce and pour it over the truffles cut into strips and already 'placed in the center of the pie.

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