500 gm pork sausages, skins removed
10 gmfresh black truffle, finely chopped
1 tsp thyme leaves, finely chopped
1egg, lightly beaten with ½ cup milk
Jellied truffle aspic
375 ml chicken stock
125 ml dry sherry
8 leavesgelatine (gold strength), softened in cold water
10 gmfresh black truffle, finely chopped
60 ml (¼ cup)milk
125 gmlard, coarsely chopped
450 gm plain flour, sifted
- For pastry, combine milk, lard and 150ml water in a saucepan and bring to the boil over high heat. Place flour and 2 tsp sea salt in a food processor and with motor running, slowly add hot milk mixture, in a thin stream, and process until a smooth dough forms.
- Cool dough for 2-3 minutes, then place in a lightly oiled bowl, turn to coat, cover and stand in a cool place for 20 minutes. Turn dough onto a lightly floured surface and knead lightly for 5 minutes.
- Halve dough and roll out one half to 5mm thick. Using a 10cm-diameter round pastry cutter, cut out 4 rounds, reserving scraps. Repeat with remaining pastry, so you have 8 rounds altogether. Press pastry rounds into 8 lightly greased holes of a 12-hole, ½-cup capacity muffin pan.
- Preheat oven to 200C.
- Combine sausage meat, truffle and thyme in a bowl and season to taste, then divide sausage mixture among the pastry-lined holes.
- Roll out reserved scraps to 5mm thick and, using an 8cm-diameter round cutter, cut out 8 rounds, then, using a 2cm-diameter round cutter, cut out a hole in the centre of each round. Place rounds over the pies, pressing edges with fingers to seal, and trim excess pastry.
- Brush tops of pies with eggwash and bake for 20 minutes. Reduce heat to 180C and bake for another 15-20 minutes or until pastry is golden. Remove from oven, allow to cool a little, then pour jellied truffle aspic into the holes of pies. Cool completely, then chill in refrigerator. Pies will keep refrigerated, in an airtight container, for up to a week.
- For jellied truffle aspic, heat chicken stock and dry sherry in a saucepan over medium heat until warmed, then transfer to a bowl. Squeeze excess water from gelatine and add to stock, whisking to dissolve gelatine. Add truffle, season to taste with sea salt and freshly ground white pepper. Transfer to a jug and cool.
500g Fontina cheese, diced
5 egg yolks
50 gr butter
Fresh truffles, shaved
- Place the diced Fontina cheese in a large bowl and cover with milk. Let rest in the fridge for several hours.
- place the butter, egg yolks and cheese and milk in a bowl and palace over a bain.
- mix energetically until the cheese begins to melt.
- When you have a fondue with a dense, creamy consistency, remove from the bain marie. Keep the fondue warm and serve with the truffle grated on top. Enjoy with plenty of grilled bread.
800ml chicken stock
75g unsalted butter
1tbsp olive oil
1/2 onion, grated
1 garlic clove, crushed
75ml dry white wine
50g parmesan cheese, finely grated, plus extra to garnish
- For the risotto, place into a saucepan and bring to the boil. Reduce heat to a simmer, add saffron and cover with a lid to infuse for five minutes.
- Place a medium-sized, heavy-based saucepan over low heat. Add one tablespoon of the unsalted butter and olive oil. Add onion and garlic and cook, without browning, until soft.
- Add the rice and stir until all grains are coated with oil and have slightly warmed.
- Deglaze the saucepan with white wine then stir continuously until all liquid has been absorbed.
- Add in half of the stock to the rice saucepan and stir continuously to prevent rice sticking to the base of the pan. When the liquid has reduced, add another quarter of the stock. When all liquid has been absorbed add remaining stock. Cook for a further five minutes or until rice is cooked and a creamy texture is achieved, adding small amounts of water if necessary.
2 tbsp olive oil
25g flour, to dust
4 pieces of veal shin, about 4cm thick
1 onion, finely chopped
1 carrot, finely chopped
1 celery stick, finely chopped
1 head of garlic, cut horizontally
2 strips of lemon zest
4 sage leaves
200ml white wine
200ml good chicken stock
For the gremolata
1 lemon, zest finely grated
1 garlic clove, very finely chopped
3 tbsp flat-leaf parsley, finely chopped
Pinch of sea salt
- Set a casserole dish wide enough to hold the meat in one layer over a high heat, and add the oil. Put the flour on to a small plate and season generously, then use to coat the meat. When the oil is hot, add the meat to the pan and brown well on both sides until golden and crusted. Set aside on a plate.
- Turn the heat down and add three quarters of the butter to the pan. When melted, add the onion, carrot and celery, plus a sprinkle of salt, and cook until soft. Add the garlic halves, lemon zest and sage to the pan and cook for a few minutes more.
- Turn up the heat then add the wine to the pan. Return the meat, standing it on top of the vegetables, and bubble until the wine has reduced by half. Pour in the stock and bring to a simmer.
- Turn the heat right down, cover and simmer for one and a half to two hours, carefully turning the meat over every 30 minutes, until it is tender enough to cut with a spoon. Meanwhile, mix together the gremolata ingredients.
- Dot with the remaining butter and allow to melt into the sauce, then serve with the gremolata and risotto alla milanese or wet polenta.