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PASTA AND RISOTTO
Back to recipes
LASAGNAS TO BLACK TRUFFLES AND GOAT CHEESE
RISOTTO AUX TRUFFES ET TOMATES SECHEES
LASAGNAS TO BLACK TRUFFLES AND GOAT CHEESE
Difficulty :
Moderate
Preparation :
30 minutes - 25 minutes cooking
Shopping for 8 :
- A pack and a half-baked lasagne
- 400 g fresh goat cheese
- 500 g spinach
- 90 g trifolati
- Tomato sauce with black truffles
- Spring onions, basil
- 1/3 pint of milk
- 2.5 dl of cream
- 80 g butter
- Parmesan
- Salt and pepper
Proceedings of the recipe :
Melt the spinach to the pan in 50 g of butter, salt, pepper. Chop coarsely and add goat cheese 90 gr trifollata. In a saucepan, boil the milk and cream, salt and pepper. In another pan, sauté onions in young olive oil. Add the tomato sauce with black truffles. Reduce and then add chopped fresh basil. Add salt and pepper.
Butter a baking dish and pour a little tomato sauce in the dish.
Put a layer of lasagne, a layer of spinach, a layer of goat cheese, a little cream, lasagna, tomato sauce, spinach, cheese, cream, lasagna, tomato sauce, spinach, cheese, crème.Terminez of parmesan and fresh basil. Sprinkle with butter. Put in a moderate oven (th. 6) for 25 minutes. Serve hot.
Recommended wine :
We chose tuscan red wine Brunello di Montalcino or a Barbera d’Alba – (see our
Truffle aperitif wine selection
)
TRUFFLE RISOTTO
Difficulty :
quite easy
Preparation :
20 minutes de cuisson
Shopping for 4 people :
- 500g risotto with black truffles
- 2,5 liters of chicken stock
- 50 gr de truffes 1er choix en verrine
- 50g trifolati
- 50 gr de tomates séchées
- 75 g of fresh parmesan (block)
- 2 onions
- Olive oil and white truffle oil
- Salt and pepper
- Dry white wine
Proceedings of the recipe :
Prepare chicken broth. So little time, 2 cubes chicken bouillon + 2.5 liters of water. Peel and chop onions. Cook the artichokes in a pot of water 5-10 minutes. Clean and keep only the hearts. Making a caviar écrassant hearts with truffle oil. Salt and HRCTP. Book.
In a large frying pan, put 4 heaping teaspoons of olive oil and sweat the onions over low heat for several minutes. Add rice and stir until the rice is translucent and golden. Then put a glass of white wine. Turn slowly and let the wine evaporate. Add broth to cover rice. Stir until there is more stock.
Repeat several times until the rice is slightly creamy (total cooking time 18-20 minutes). At the end, add two tablespoons of mascarpone cream and stir in artichokes.
Recommended wine :
On choisira un vin blanc sec ou un vin rouge léger selon les préférences – (voir notre sélection
apéritifs truffés et vins
)