TARTUFO RECIPE
" Il tartufo" recipes by Gianni Casarini
Chosen by Orsolina Fontana
SPRING
NOODLES WITH CHICKEN LIVERS AND WHITE TARTUFO (Magnatum Pico)
Ingredients for 4 people:
1 white tartufo about 40 or 50 gr. In weight, 50 gr. of butter, 200 gr. chicken livers, a small glass of red wine (sangiovese cabernet), 2 scallions of garlic, 60 gr. of grated Parmigiano reggiano cheese.
Crush the garlic and fry in a pan with butter. Add the thinly sliced chicken livers and let them fry slowly with a small glass of white wine till wine completely evaporates and season, in the mean time start boiling the noodles in salted water and then mix the sauce and the pasta and add some grated parmesan. Serve hot with a one our suggested wines: SAUVIGNON DOC DEI COLLI BOLOGNESI VILLA POGGIOLO
TARTARA WITH TARTUFO MARZUOLO OR BIANCHETTO (Albidum)
Ingredients for 4 people:
200 gr. of lean minced horse meat, 60 gr. extra virgin olive oil, fresh lemon juice, 30gr. march truffle (tartufo marzuolo), salt and pepper
Fuse all the ingredients and place them into a sealed container and put into the refrigerator for a couple of hours. Serve with hot toasted bread. Wine suggestion: SANGIOVESE DOC VILLA POGGIOLO
Starters
Culinary Wine - Starters
First dishes
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Main dishes
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Dessert
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