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I’ll have a side of pasta with all that truffle. 😜
Loved all the fab truffle dishes on Isola's white truffle menu. My favourite was definitely the homemade tagliolini with 24 months aged Parmesano Reggiano sauce, egg yolk, and hazelnut essence. 🍝
Swipe to see our other dishes!
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#thisgirlabroadeats
- Taiyouran Scrambled Eggs on Toasted Bread, Seared Hokkaido Scallop and White Truffle
- Linguine with Mediterranean Red Prawns, Garlic, Brandy and Fresh Cherry Tomatoes Sauce
- Roasted Jumbo Quail, Beetroot Purée, Seared Duck Liver, Pumpkin, White Truffle
- Modern Tiramisu
SONY A7C
FE 20mm F1.8 G
FE 50mm F2.8 Macro
#hkig #hkigfood #whitetruffle #pasta #redprawn #italianfood #hkfood #hkfoodie #hkfoodblog #hkfoodblogger @ Cucina
Piedmont hand made Tajarin Pasta with Alba White Truffle, with a Buttery Cheese sauce.
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Although Tajarin means the same as Tagliolini in its native Piedmont dialect, I swear they have vastly different textures. For some recipes you really have to buy the real ribbons 🎗 like, more friable almost, Piedmont hand made egg pasta to emulate the taste experience
ぜひ作ってみてくださいね！
リコッタチーズディップ
2人分
材料：
リコッタチーズ 200g
オリーブオイル 大さじ1
はちみつ 大さじ1
塩 小さじ1
コショウ 小さじ1/2
作り方：
1.ブレンダーに全ての材料を加える。
2.なめらかになるまで攪拌したら、完成！はちみつをかけ、バゲットをディップして召し上がれ。
トリュフマックアンドチーズ
2人分
材料：
バター 大さじ1
マッシュルーム(スライス) 5個
塩 少々
コショウ 少々
バター 大さじ2
薄力粉 大さじ1
牛乳 200ml
パルメザンチーズ 80g
チェダーチーズ 80g
塩 少々
コショウ 少々
ショートパスタ(茹でる) 200g
トリュフオイル 適量
作り方：
1.片手鍋にバター大さじ1を入れて弱火にかけ、マッシュルームに塩コショウを加えてしんなりするまで炒める。
2.マッシュルームを取り出してバター大さじ2を加え、バターが溶けたら薄力粉を加えてよくかき混ぜる。
3.牛乳を少しずつ加えてダマにならないようにかき混ぜる。
4.パルメザンチーズ、チェダーチーズを加えて、とろみが付くまでかき混ぜる。
5.茹でたショートパスタ、炒めたマッシュルームを加えて、全体に馴染むまでかき混ぜる。
6.トリュフオイルを回しかけたら、完成！
バニラクリームブリュレ
2人分
材料：
バニラビーンズ 1本
卵黄 3個分
砂糖 大さじ1
生クリーム 200ml
グラニュー糖(白・赤) 適量
作り方：
1.オーブンは150℃に予熱しておく。
2.バニラビーンズは縦に切り目を入れて、包丁で中身をこそげ出す。
3.片手鍋に生クリーム、(2)を入れて火にかけ、絶えずかき混ぜながら、沸騰直前に火からおろす。
4.ボウルに卵黄、砂糖を入れてすり混ぜる。 (3)を2回に分けて加え、しっかりとかき混ぜる。
5.ザルなどでこしてココットに流し入れ、布巾を敷いた天板に乗せる。お湯をココットの高さの8分目くらいまで注ぐ。
6.150℃のオーブンで25分焼く。粗熱が取れたら、冷蔵庫で2時間ほど冷やし固める。
7.(6)の表面にスプーンでグラニュー糖をまんべんなく振りかけ、バーナーで焼き目が付くまで炙る。
8.(7)の上にハートの型を乗せ、内側に赤いグラニュー糖を振りかけ、バーナーで焼き目が付くまで炙ったら、完成！
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Whipped Ricotta Whip
Servings: 4
INGREDIENTS
1 cup ricotta
1 tablespoon olive oil
1 tablespoon honey
1 teaspoon salt
½ teaspoon pepper
Loaf of bread
Topping
Lemon zest
Rosemary
Honey
PREPARATION
1. In a blender, combine all ingredients.
2. Blend until smooth. Serve with bread.
3. Enjoy!
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Truffle Mac ‘n’ Cheese
Servings: 3
INGREDIENTS
1 tablespoon butter
1 cup mushrooms, sliced
Pinch of salt and pepper
2 tablespoon butter
2 tablespoon flour
1 cup milk
1 cup parmesan cheese, shredded
1 cup cheddar cheese, shredded
Pinch of salt
Pinch of pepper
2 cups shell pasta, cooked
Topping
Chives
Truffle oil
PREPARATION
1. In a medium pot, melt butter and cook mushrooms until soft.
2. Remove from pot. In the same pot, add 2 tablespoons of butter and flour. Mix with a whisk until flour is cooked, approximately 2 minutes.
3. Add milk and continue to whisk avoiding lumps to form.
4. Mix in cheese and mix until the sauce thickens to desired thickness.
5. Add in cooked pasta and mushrooms. Mix until sauce fully coats the pasta.
6. Top it off with chives and truffle oil.
7. Enjoy!
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Vanilla Crème Brûlée
Servings: 1
INGREDIENTS
1 vanilla pod
3 egg yolks
1 tablespoon sugar
1 cup heavy cream
Sugar, white and red
PREPARATION
1. Remove the vanilla bean from the pod. With a small knife, cut down the middle and scrape out the beans.
2. Add vanilla into a medium saucepan with the heavy cream.
3. Bring it to a boil and set aside for 10 minutes for the vanilla to be infused.
4. In a bowl, combine egg yolk and sugar. Whisk in the cream gradually.
5. Place into a ramekin and sift out the pod.
6. Fill the baking pan with hot water and bake for 25 minutes, or until the middle of the custard gives a jiggle.
7. Set in the fridge for a few hours.
8. Add spoonfuls of sugar on the top. Torch the sugar until it caramelizes and let it cool. Take your time to avoid burnt sugar.
9. Using a metal cookie cutter place the shape on top of the hardened sugar. Carefully add colored sugar and torch until the sugar melts.
10. Let it sit a few minutes before enjoying!
11. Enjoy!
Recipe at: http://www.themeatmen.sg/truffle-miso-fettuccine-with-seared-scallops
How about whipping up a romantic dinner for two in the comfort of your home for this coming Valentine’s Day?
We created a dish of Truffle Miso Fettuccine and Seared Scallops using San Remo's Fettuccine, which will do nothing less than impress your partner. The earthy rich pungent taste of truffles shines though this dish. Pasta, cream and truffles are a simple Italian repertoire, not complex but has a depth of flavour. Without complicating the taste profile, and a simple way to heighten the depth flavours, we added 1 tsp of white miso paste. The silky cream sauce coats each strand of fettuccine with the black truffle paste, leaving only the seared scallops to complete this dish.
The dish looks as though you have slaved the whole day in the kitchen but in fact it took you no time at all. Start the meal with a simple salad, end with a decadent dessert and have it with copious amount of chilled champagne or white wine. One famous chef, Lidia Bastianich has described the smell and taste of truffles causes amorous feelings. Belíssimo!
#themeatmensg #simple #delicious #sanremo #fettuccine #vdayrecipe
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