Truffle Season in Piemonte - Intimate Gathering
Il Menu

Truffles_Water Pitcher HOSTING TIP : Palate cleansers are important too, so be certain to place a pitcher or bottle of water at each end of the table for your guests to refresh with during dinner – have 2 pitchers for the table and one back up in the refrigerator!

Piemonte means “the foot of the mountains,” and during the fall, the region’s imposing Alpine ranges are transformed as the leaves change color and mist drapes the hillsides and valleys. This is perhaps the most magical time of the year here, the time for hunting truffles and wild game, gathering nuts, harvesting grapes, or sitting around the fire with a bottle of one of the region’s top wines – Barolo, Barbaresco, Barbera – and talking long into the night. Even in the region’s most modern city, Turin, the time-honored, “old-fashioned” traditions of the countryside and mountains are still to be found in the fabric of everyday life.  Piemonte cuisine is deeply rooted – sometimes literally – in the the land. Truffles are the region’s pride and glory, and are an exciting ingredient in so many dishes, from fonduta (fondue) to risotto and roast game. Piemontese cooking is simple and wholesome but substantial, counterpointed by strong flavors and pleasant aromas. This traditional Piemontese menu was created by Barilla’s own Chef Lorenzo Boni.
 
 
 

Antipasti
 
ArtichokesCarciofi in Padella all’Olio di Oliva (Sautéed Artichokes in Extra Virgin Olive Oil)
 
6 medium artichokes
1 lemon
1-1/2 to 2 cups extra virgin olive oil
¼ teaspoon salt
1/8 teaspoon freshly ground black pepper
chopped fresh parsley, to taste

CLEAN artichokes by slicing 2 inches off the top and removing almost 3/4 of the tough outer leaves. Slice in quarters and remove the inside choke using a spoon.
PLACE artichokes in a bowl of water with the juice of one fresh lemon to prevent browning. Remove artichokes from water and slice thinly.
HEAT olive oil in large 12-inch skillet until hot. While oil is heating, towel dry the artichokes to remove any excess water.
DEEP -FRY the artichokes in oil in small handfuls until crispy. Remove from oil and drain on absorbent paper towels. Season with salt & pepper and sprinkle with parsley.
 
 
Carpaccio BeefCarpaccio Tiepido al Tartufo e Parmigiano (Warm Beef Carpaccio with Parmigiano, White Truffles and Fennel Salad)
 
Carpaccio
1½        pound beef tenderloin fillet
            salt and freshly ground black pepper to taste
6          teaspoons extra virgin olive oil
4          ounces shaved Parmigiano Reggiano cheese
            white truffles to taste  (available online from www.urbanitruffles.com or at Gourmet Food/Specialty Stores)

Fennel Salad
1           fennel bulb, washed
½          cup Italian parsley, chopped
2           tablespoons extra virgin olive oil
1           tablespoon fresh lemon juice
            salt to taste
            freshly ground black pepper to taste

PREHEAT oven to 350º.
TRIM off any excess fat from beef tenderloin. Place meat in the freezer for 1 hour. When meat starts to freeze, remove from freezer.
CUT meat into very thin slices using a sharp knife.  Pound meat to 1/8 inch thickness using a meat mallet.
PLACE meat into a large shallow baking pan. Season meat with salt and pepper to taste and drizzle with olive oil. 
BAKE for 1-2 minutes or until meat is cooked medium-rare to medium doneness. Remove from oven and top with Parmigiano Reggiano shavings and thinly sliced white truffles.
CUT fennel bulb into thin slices.  Place in ice water to crisp.
DRAIN fennel and combine with parsley, olive oil, lemon juice, salt and pepper.
Place fennel salad on each plate and top with a few slices of tenderloin.
GARNISH with Italian parsley and serve.
 
Primi

Orzo with White Truffles DinnerOrzo Mantecato con Tartufi Bianchi (Barilla Orzo with White Truffles)
 
1             stick (1/2 cup) butter, divided
1             medium white onion, finely chopped
1             cup (8 ounces) Barilla Orzo
½            cup white wine
4             cups chicken both
1             cup (4 ounces) freshly grated Parmesan cheese
               salt to taste
               white truffles to taste (available online from www.urbanitruffles.com or from Gourmet Food/Specialty Stores)

MELT half of the butter in a large heavy skillet over medium heat.  Add onion and cook 3 to 4 minutes or until tender.
STIR in Orzo and cook 1 minute.  Add wine and allow wine to evaporate (approximately 2 minutes).  Slowly add chicken stock, stirring constantly. Cook about 8-10 minutes or until Orzo is tender, stirring constantly.
REMOVE from heat; stir in remaining butter and parmesan cheese.  Season to taste with salt and top with thinly shaved truffles.  Serve immediately.
 
Makes 6 cups
Secondi
 
Costoletta di Vitello con Salsa alle Tartufi e Parmigiano (Veal Chops with Truffles and Parmigiano Reggiano Cheese)
 
6    veal chops, bone in, ½ -inch thick (approximately 6 ounces each)
3    tablespoons flour VealChop Dinner
      salt and freshly ground pepper to taste
2    cups plain bread crumbs
4    large eggs, beaten
6    ounces butter
6    ounces Parmigiano Reggiano, shaved
½   cup chicken both
¾   cup heavy cream 
      white truffles to taste (available at Gourmet Food/Specialty stores or online   from www.urbanitruffles.com )

POUND veal chops into ½-inch thickness using a meat mallet.  Season flour with salt and pepper.  Sprinkle both sides of veal chops with this mixture
PLACE bread crumbs in a shallow dish or resealable plastic bag.
BEAT eggs in a medium bowl.  Dip veal chops in egg mixture then coat in bread crumbs, shaking off any excess crumbs.
HEAT butter in heavy skillet.  Add veal chops and cook 5 to 6 minutes per side until golden brown or internal temperature reaches 160 º.  Remove from skillet and place in a shallow baking pan. 
TOP veal chops with white truffles and Parmigiano Reggiano cheese shavings. 
BAKE at 350º for 2-3 minutes, or until cheese melts.
DEGLAZE skillet with chicken broth and cream, scraping brown bits into sauce.
Heat until slightly thickened.   Pour sauce mixture over veal chops and serve.

Makes 6 servings
 
 
Sformato di Patate Profumato al Tartufo (White Truffles & Potato Flan)
 Potato Flan
6    medium russett potatoes (approx 2 ½ pounds)
4    large eggs
2    cups heavy cream 
¾   teaspoon salt
¼   teaspoon white pepper
½   cup Parmigiano Reggiano cheese, grated
1    whole white truffle (available online from www.urbanitruffles.com or at  Gourmet Food/Specialty Stores)

PREHEAT oven to 350 degrees.
BEAT eggs and heavy cream with a wire whisk.  Add salt, white pepper and Parmigiano cheese.  Mix well.
PEEL and slice the potatoes very thin.  Working quickly to prevent potatoes from browning, place a layer of potatoes on bottom of a greased 13 X 9 glass baking pan, filling all empty spaces. Place some slices of truffle on top.
POUR some cream mixture over potatoes.  Repeat layers until all potatoes, truffles and cream are used.
COVER with aluminum foil and bake in 350 degree oven for 55-60 minutes, or until potatoes are tender.
REMOVE foil and broil on high 3-5 minutes or until top is lightly browned.  Let sit 5 minutes before serving.

Makes 6 servings
 
Dolce

Torta di Mele (Apple Tart)
 
1                    whole lemon
1/2 cupApple Pie           butter (1 stick)
3/4 cup           sugar
2                    eggs, beaten
1-1/2 cups       flour
1 tablespoon    fresh lemon juice
2 tablespoons   milk
dash                salt
1/2 teaspoon    baking powder
2 tablespoons   apricot jam
3 cups             Macintosh apples (approximately 3 medium apples)         
 
 
PREHEAT oven to 350 degrees.
GRATE lemon zest to measure 1 teaspoon.  In a separate bowl, squeeze lemon to measure 1 tablespoon juice.  Set aside.
COMBINE butter and sugar in a large mixing bowl and mix until light and fluffy.  Add eggs one at a time, beating well after each addition.
STIR in flour, lemon zest, milk, salt and baking powder; mixing on low speed just until combined.  Spread dough into a 10-inch tart pan with a removable bottom.
PEEL apples and slice thin.  Arrange slices over dough mixture, pressing apples into the dough.
COMBINE jam and lemon juice in a small microwavable bowl.  Microwave on high 30 seconds or until melted.  Brush mixture over apples.
BAKE for 35 to 40 minutes or until apple slices are tender and crust is baked.  Cool before serving.
 
Makes 10 servings.