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MEAT DISHES
Back to recipes
SHOULDER OF LAMB STUFFED WITH BLACK TRUFFLES AND NEW POTATOES
CHICKEN CARAMELIZED WHITE TRUFFLE HONEY AND WHEAT GERM DRIED TOMATO
SHOULDER OF LAMB STUFFED WITH BLACK TRUFFLES AND NEW POTATOES
Difficulty :
very easy
Preparation :
15 minutes - 30 minutes cooking
Basket for 4 people :
- A boned shoulder of lamb
- 100g truffle trifolati
- 50 grams of truffle shavings
- 200g of streaky bacon
- Olive oil, white truffle oil, pepper, salt
- 500g new potatoes
Proceedings of the recipe :
Chop streaky bacon and mix in the trifolati truffles, 1 or 2 turns of pepper mill, but especially not salt.
Spread the flat shoulder, place the stuffing on the length, roll the roast and tie it. Place the shoulder in a baking dish, place the bone side, sprinkle a dash of olive oil. Cover with foil and place in preheated oven at 220 degrees for a half hour of cooking. Get the juices, turn the shoulder a few minutes in the oven for browning without the foil. Cut the shoulder after allowed to stand 5 minutes. Serve with the juices which have been added some truffle shavings.
Cook the potatoes (without peeling) with water. Serve lukewarm with coarse salt and truffle oil
Recommended wine :
We choose a red wine Barolo Cereto or Barbera d'Alba - (see our
Truffle aperitif wine selection
)
CHICKEN CARAMELIZED WHITE TRUFFLE HONEY AND WHEAT GERM DRIED TOMATO
Difficulty :
easy
Preparation :
15 minutes - 30 minutes cooking
Basket for 4 people :
- 4 chicken breasts,
- 50g trifolati,
- 40 grams of white truffle honey
- 0.5 cl fresh cream
- 250 grams of wheat germ
- Dried tomatoes
- 3 sprigs parsley
- Salt and pepper
- White truffle oil
- 50g butter
- 1 chicken bouillon cube
- 1 cube of vegetable stock
Proceedings of the recipe
Slit the chicken on the side without the cross, like a pocket. Place the truffle shavings and salt and pepper before closing. Heat a skillet with butter, place the white and gold to a medium heat. Add honey and white truffle when whites are golden brown and caramelize.
Cook the wheat germ with the cube of vegetable broth for 20 minutes. Stir in chopped dried tomatoes after cooking. Meanwhile, in a glass of hot water to dissolve the cube of chicken stock, remove the white and then deglaze the pan and let reduce. Add cream and trifolati, 1 minute and then turn the chicken. Arrange on a plate, garnish with parsley and serve with wheat germ.
Recommended wine :
We chose a dry white wine or a light red wine based on the preferences – (see our
Truffle aperitif wine selection
)