First Courses

	Taglierini Alla Piemontese Serves 4 INGREDIENTS 1 1/3 cups of taglierini ½ cup of butter ½ cup of grated Parmesan cheese ½ cup of white truffles from Piemonte (or from other areas such as Alba) milk salt Boil taglierini in salted water. Add butter sliced into pieces, milk, Parmesan cheese and slices of truffle. Heat the plate with the steam of the boiling pan.When taglierini are cooked, drain them and serve on the plate with the prepared condiment; mix well. Add additional Parmesan cheese and slices of truffle.Serve while steaming.
	Cannelloni With Lobster Serves 4 - INGREDIENTS 7/8 cup of rolled egg pasta 1 lobster 2 2/3 cups of fine lobster bisque 1/4 cup basil leaves ½ cup dense cream 2 teaspoons toasted and ground bread without crust ½ teaspoon grated thymus 2 teaspoons grated black truffle 3 tablespoons black truffle cubed salt pepper Cook pasta as usual and let it cool. Cook lobster. Clean and divide it into 4 sections. Leave the tail separate . Finely mince the rest of the lobster. Add lobster bisque and spice. Cut pasta into squares and roll up. When it is well dried, stuff the cannelloni.Cover with mixed ground bread, herbs and grated truffle, and cook cannelloni au gratin in very hot oven. To prepare the sauce, mix the cream and basil leaves, filter it through a strainer or cheese cloth. Add salt. Serve cannelloni on a layer of sauce. Add lobster tail divided into medallions. Cover with the truffle cubes.
	Gnocchi With 4 Cheeses Serves 6 - INGREDIENTS For the gnocchi 6.5 cups potatoes 1 1/3 cups flour One egg Salt For the sauce 3.5 tablespoons Parmesan 3.5 tablespoons fontina 3.5 tablespoons emmenthal 3.5 tablespoons gorgonzola 3.5 tablespoons butter 3.3 fl Oz. Milk cream ½ cup white truffles Boil potatoes. While still hot, mash them and mix them with flour, one egg and a pinch of salt until the mixture becomes very smooth. Cut the mixture first into several pieces of about 1 cm of diameter, and then into little pieces of about 1 1/2cm long.Boil the gnocchetti in salted water. Put butter, milk cream, fontina, emmenthal and gorgonzola (cut into cubes) into a bowl and warm everything up with the steam of the pan in which gnocchetti are cooking. When the gnocchi float, they are done and can be "picked up" with a skimmer. Strain the gnocchi and put them in the bowl with the melted cheeses. Flavor with Parmesan and slices of white truffles. Mix and serve in a warm plate, adding other slices of truffle.
	Polenta With White Truffles Serves 6 INGREDIENTS 4 1/3 cups polenta 7/8 cup grated emmenthal 2/3 cup white truffle ½ quart bechamel sauce. Pour the polenta on a wet marble surface, spreading it to a layer of about one cm. Let the polenta cool and slice it. Butter a baking pan, and place slices of polenta in the pan. Pour a layer of béchamel over the slices. Add slices of truffle and cheese. Add another layer of polenta and continue with béchamel layer. Make last layer topped with polenta. Cover with grated cheese and butter flakes and cook au gratin in oven at 200°C. Serve with fine slices of fresh truffle.
	Polenta With Black Truffles Serves 4 INGREDIENTS ½ cup maize flour ½ litre of water, salt ¼ cup fresh grated Parmesan 1 tablespoon extra virgin olive oil ½ cup. cleaned porcini mushrooms ½ cup cleaned Gallinacci mushrooms oil, 1 garlic clove, crushed 2 teaspoons parsley 1.7 fl Oz soup salt pepper ¼ cup. black truffle in fine slivers Brown porcini and Gallinacci mushrooms with garlic and oil in a small pan. Add a part of the slivered truffles and cook for another 2 minutes., Remove from heat. Sift the maize flour in salted water, mixing with a wooden spoon. When the mixture is thoroughly blended, let it cook for 1 hour. Before serving, flavor polenta with butter and Parmesan. Serve in a warm plate and garnish with mushroom sauce on a layer of broth. Add sprig of parsley. Top with remaining truffle.

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