COOKING’S CORNER

Iniziate centrifugando le rape e conservandone il succo. Preparate la salsa alla robiola ammorbidendo il formaggio con il latte e riponete in frigo. In una pentola dai bordi alti fondere il burro e tostare il riso per qualche minuto, bagnare con brodo caldo.

Iniziate centrifugando le rape e conservandone il succo. Preparate la salsa alla robiola ammorbidendo il formaggio con il latte e riponete in frigo. In una pentola dai bordi alti fondere il burro e tostare il riso per qualche minuto, bagnare con brodo caldo.

Iniziate centrifugando le rape e conservandone il succo. Preparate la salsa alla robiola ammorbidendo il formaggio con il latte e riponete in frigo. In una pentola dai bordi alti fondere il burro e tostare il riso per qualche minuto, bagnare con brodo caldo.

Iniziate centrifugando le rape e conservandone il succo. Preparate la salsa alla robiola ammorbidendo il formaggio con il latte e riponete in frigo. In una pentola dai bordi alti fondere il burro e tostare il riso per qualche minuto, bagnare con brodo caldo.

Iniziate centrifugando le rape e conservandone il succo. Preparate la salsa alla robiola ammorbidendo il formaggio con il latte e riponete in frigo. In una pentola dai bordi alti fondere il burro e tostare il riso per qualche minuto, bagnare con brodo caldo.

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Make fine slices of leeks. Warm 80 ml extra virgin olive oil with 2/3 of the leeks in a cooking pan. Cook them with some water for 20 minutes, add fine slices of potatoes.

Boil some water in a pot, add some salt and pasta when water has boiled. Then take a pan, add pepper and toast it for a while.

Fritto di pesce tartufato

Fried potatoes with truffles

Cheese cappelletti in truffle broth

Truffle’s popcorns

Cut the onion in little slices , put it in a bowl, add mustard (leave a part of mustard on the side) worcester sauce, lemon juice, oil, t&c summer truffle salt and pepper.mix the ingredients with the veal and cut it in 4 parts.

Cut fontina and emmenthal cheese in little cubes.  Put the milk in a pot and add fontina and emmenthal, only with flame out. Take a pot with some water and put a smaller pot with the butter in water bath.

Steam the asparagus 15 minutes, add a pinch of salt.take 3 asparagus and place them close one each other on a dish.toast the slices of bread, cut them in diagonal and put them over the asparagus with a strip of olive oil.

Prepare a vegetable broth : fresh water, carrot, celery and onion. Put chestnuts in boiled water. Clean the boiled chestnuts and divide them in 2 halves. Cut one part in little cubes and put the other part in a blender to create a cream with the vegetable broth and the truffle based sauce.

Make a fake mayonnaise with cooked corn, add salt and pepper and a glass of water. Overcook the corn, add the turmeric, shake the sauce and sift it. If it is necessary reduce at low heat. Cut the sandwich in 2 parts.

Arrange a sauce in a fried pan with oil, tomato, chopped celery, carrot, onion and basil leaves. Add salt and pepper as required. Cook it for half an hour. Put the dry vegetables in a pan after having washed them.

Steak with truffle salt

Lay down the fillets over extra virgin olive oil in a serving plate, add some salt and the lemon juice. Cover it with aluminium sheets and put it into the fridge.