ENTREES

 

PIEMONTESE TAJARIN

Ingredients for 4 people:

300 grams of tajarin
white truffles of Alba as needed
100 Grams of butter
salt

Cook tajarin in boiling salted water, and in the meantime prepare in a saucepan an emulsion of water and butter, into which drain the tajarin, whisk again with some butter and serve. Smear of slivers of white truffle of Alba.

 

RISOTTO WITH CARDOONS

Ingredients for 4 people:

450 gr very fine carnaroli rice
400 gr of cardoons
white truffles of Alba as needed
1 lemon
30 gr shallot
150 gr of butter
dry white wine
8 ladlefuls of meat broth (or vegetable)
100 gr of Parmesan Reggiano
Salt

Clean the cardoons, and cut into cubes and leave them in a bath with water and lemon juice. Drain and cook them in salted water for 7 minutes. Fry the chopped shallots with 30 gr of butter . Pour the rice and toast for 2 - 3 minutes. Stir with the wine. Add 2 ladleful of broth and cook over moderate heat, stirring occasionally. Fry the cardoons in a pan with a bit of butter and add the rice to ¾ of cooking. Finish cooking and polish off slivers of white truffle of Alba.