Recipes with ferrarese truffle

White truffle salad

Ingredients: white celery, Parmesan flakes, olive oil, white truffle, salt, pepper, a few drops of lemon juice.

Preparation: chop the celery, add Parmesan and dress with oil, salt, pepper and lemon juice. Add half a truffle, mix and serve, decorating with the rest of the truffle.

Truffle pasticcio di maccheroni

Main ingredients: shortcrust pastry, veal and chicken meat, béchamel, dried mushrooms, truffle, maccheroncini pasta, Parmesan.
Preparation: Cook the meat and the mushrooms separately, prepare the béchamel and spice with nutmeg. Mix together the pasta, ragù, mushrooms, parmesan and truffle. Place in a baking pan and cover with the shortcrust pastry, brush with egg yolk and bake until golden.

Faraona al tartufo

Ingredients: 1 guinea fowl, approximately 1 kg.; 150 gr. prosciutto cut in thin slices, 3 bay leaves, two sage leaves; salt and pepper, 50 gr butter, four tablespoons oil, 5-6 tablespoons cognac, 1 cup of stock, 1glass of marsala wine, 1 small truffle.

Preparation: Clean the guinea fowl, cut off the head and remove the bowl (keep the liver). Wash it well in copious amounts of cold water. Then dry the bird and salt inside and insert the sage and bay leaves. Wrap the bird in the prosciutto slices and bind with kitchen twine. Brown in the oil and butter and, as soon as it has taken on a golden color, sprinkle with the cognac and let it evaporate. Then pour over the stock. When the bird is well cooked, cut into pieces and set aside keeping the meal hot. Cook the liver in the pan juices, pass it through a vegetable mix with the marsala wine. Pour the boiling gravy over the guinea fowl and cover with thin slivers of truffles.

Eggs in a pan with truffle

Main ingredients: eggs, butter, Parmesan cheese, white truffle.

Preparation: cook the eggs sunny side up in butter on medium heat, leaving the yolk runny. Cover with cheese and truffle slivers.