Boil the live crayfish in salted water for about 6-7 minutes. Cut in two parts lengthways, remove gut and bag of sand. Pull off pulp from the 2 half carcasses and replace it. Lay each crayfish half in a pan, add sparkling wine. Finally, add well cleaned, washed and dried champignon mushrooms. Flavor with salt and pepper. Cook on a high flame until sparkling wine is reduced by half. Add a bit of liquid cream and cook in hot oven for about 5-6 minutes. Cover with the minced parsley and the julienne-cut truffles. Place the pilaf rice in a pyramid shape on a large serving plate, with the half crayfish around it. Cover with warm cooking bottom and champignon mushrooms. Serve immediately.
2 teaspoons tomato pieces previously cooked in oven
4 teaspoons finely minced rocket
extra virgin olive oil
2/3 cup white beans cooked in aromatic broth
¼ cup fine black truffle strips
Brown bass fillets in extra virgin olive oil for about 5 minutes. Salt and cover with grated bread. For pancotto, soak and squeeze white bread, mixing it with tomato pieces, rocket and olive oil. Warm beans in a pan with truffles. Place on serving plate, with the warmed fish. Sprinkle with oil and serve as you prefer.
2.5 tablespoons extra virgin olive oil, salt, pepper.
For the truffle fondue
2 teaspoons extra virgin olive oil
2 teaspoons black truffle, basil leaves
4 teaspoons provolone
Wash aubergines, dry and cut them into cylindrical shapes, 8 cm high. Scoop out the internal part leaving 1 cm at the bottom. Mince the pulp and mix it in a small bowl with provolone cut into cubes. Sift sandwich loaf, eggs, raisins and almonds. Cut mixture into fine strips, add salt and pepper. Stuff the scooped aubergines with the mixture, put them into a previously buttered Pyrex dish. Cook in hot oven for about 12 minutes. Wash and cut the tomatoes into pieces and peel. Emulsify the pulped tomatoes in the shaker with extra virgin olive oil, salt and pepper. Mix black truffle with extra virgin olive oil, broth, salt and pepper. Lay aubergines on the plates, pour pulped tomato and truffle fondue next to them. Garnish with basil leaves, slivers of provolone, slices of truffle and extra virgin olive oil.
For the salted short pastry mix in a little bowl butter, eggs, Parmesan and salt, add yeast and the together sifted flours. Cover with kitchen paper and leave for about 1 hour in the fridge. Roll the short pastry until it becomes 3 mm high, for tartellette use round and knurled molds of 9 cm diameter and cook in aired oven at 190°c for about 15 minutes. Blanch the springs of garlic and fennel in hot salted water, keep the most beautiful for garnishing and mix the remaining part in the shaker. Boil cream and milk with salt, pepper and nutmeg. Remove from fire, pour in a little bowl and add the mixed springs of garlic and fennels, eggs, Parmesan, and minced thymus, chive and chervil. Pour a middle of the mixture in the buttered moulds of the diameter of 5 cm and cook in a bain-marie in oven at 150°C for about 25 minutes. Pour the rest of the mixture in the short pastry plates and cook in oven for about 10 minutes. Cut black and summer truffle into cubes and fine slices, garnish flans, put upon the porcelain pans and garnish with slices of black and summer truffle. For cream: mix black truffle with hot vegetable broth, thymus, butter and extra virgin olive oil. Pour truffle cream on the plates and cover with cubes of black and summer truffle. Put beside little pans and flans the tartellette cut in two, springs of garlic and little leaves of fennel. Pour some drops of extra virgin olive oil.
Melt 80 gr of butter in deep bottom pan; add well-beaten eggs; flavor with salt and white pepper. Mix to reduce eggs and remove from heat. Add flakes of butter, heavy cream and half of finely sliced truffles. Serve eggs on warm plate; cover with remaining slices of truffle and serve.
Start with smooth chicken meat. Singe it and put it on a chopping board breast-side downs. Remove neck, wings and legs. With a sharp knife make a long cut in the middle of the back and remove the skin from the carcass. Pour the Marsala in a bowl and soak the skin in it with all the mosaic's ingredients. Cut mixture into cubes, including lard. Rinse first under hot water, then cold water. Remove all meat from the bone, except breast. Mince the meat together until finely minced. Flavor with salt and pepper. Add all ingredients into bowl, keeping out the skin. Mix well and add the Marsala. Lay skin on a board, and spread meat mixture over it. Roll up and sew up all opened parts. Pinch the surface with the needle five or six times, then take a napkin and wrap the galantine in it. Roll the two sides and tie them with a string to prevent meat from falling out while cooking and also not breaking apart when slicing.
Put the prepared galantine in a large pan, cover it with cold water, add onion, carrot, parsley and two well washed broken veal chops and the carcass and remaining parts of the chicken. When the water boils, lower the flame to simmer and without breaking the skin, stir occasionally. After an hour take the galantine from the pan, put it on a plate and let it stand. Now, put the pan with the broth on the flame for the galantine. Let it boil for 2 hours. When the galantine cools, cut the fastenings, remove the napkin and put galantine into cold water to wash it well. Using the same napkin again, wrap the galantine and weight it down by placing two 5-lb. weights on it. When the galantine is cold, remove the weights and place it in the refrigerator for about 10 hours before serving.
Preparing the galantine When the broth has boiled, and the gelatinous parts of the veal's bones are broken, strain and filter in a damp cloth and let stand all night long. The next morning remove the thick layer of fat that developed overnight with a spoon. Put the pan which contains the gelatin on the flame with 1beaten egg and a glass of Marsala. Mix until the gelatin melts again. When it starts boiling a very clear broth will appear. This broth must be filtered again in a damp cloth and put into a container until the desired gelatin is formed. Before serving the galantine, cut the gelatin into slices and spread over the slices of galantine.
Sprinkle the veal slices with salt. Top 6 of them with cheese and finely sliced truffles. Cover with the other 6 slices, and fold up the outside edges. Place the cuscinetti in the flour, pressing them softly to let the meat stick well. Add the floured cuscinetti to the beaten eggs, flavored with little salt and pepper. Heat a well-oiled pan. When the oil is hot, cook the cuscinetti, turning them only once and paying attention that they don't open. Warm butter up in a baking-pan and add the cuscinettit. Cook until brown. Add cognac or brandy, flambe them, then cover the pan and keep warm for a few minutes. Serve immediately in a warm serving
Wash and chop rabbit. Boil in salted and peppered water with some pieces of celery. While rabbit is in boiling water, prepare the bacon and livers. Drain the pieces of rabbit and brown them with celery, bacon and livers. Add butter, a spoon of broth and fine truffle slices. Serve immediately.
Urbani Truffles USA Corporation - 10 West End Ave, New York, NY, 10023, USA
Voice: 212-247-8800 / Fax: 212-247-8900
Email to info@urbani.com / Skype:
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Serves 4
INGREDIENTS
4 crayfish of about 300 gr. each
2 cups of sparkling wine
7/8 cup champignons mushrooms
½ cup white truffle
½ quart liquid cream
a handful of minced parsley
pilaf rice
salt
pepper
Boil the live crayfish in salted water for about 6-7 minutes. Cut in two parts lengthways, remove gut and bag of sand. Pull off pulp from the 2 half carcasses and replace it.
Lay each crayfish half in a pan, add sparkling wine. Finally, add well cleaned, washed and dried champignon mushrooms. Flavor with salt and pepper. Cook on a high flame until sparkling wine is reduced by half. Add a bit of liquid cream and cook in hot oven for about 5-6 minutes. Cover with the minced parsley and the julienne-cut truffles.
Place the pilaf rice in a pyramid shape on a large serving plate, with the half crayfish around it. Cover with warm cooking bottom and champignon mushrooms. Serve immediately.