In view of the Christmas holidays It is always nice to try to amaze your guests with special menus. Among the ingredients to use there is undoubtedly the truffle, which has the ability to enhance many dishes.
An example? I goose plin with white truffle . To prepare them we need 8 fresh eggs and 600 grams of white flour, while the filling is made with:
- 1 kilo of boneless goose meat
- 600 milliliters of vegetable broth
- 100 milliliters of dry white wine
- 100 grams of blond onion
- 200 grams of beef
- 100 milliliters of Marsala
- 250 grams of carrots
- a clove of garlic in its skin
- 200 grams of celery
- a sprig of rosemary
- 150 milliliters of extra virgin olive oil
- a few sage leaves
- two sprigs of thyme
- two whole eggs
- 100 grams of parmesan cheese
Finally the seasoning requires 80 grams of butter, 300 milliliters of goose stock, three sage leaves and enough truffle. This is an ideal dish to use summer truffle: Click here if you want to buy it by choosing a high quality and always perfect product.
How to prepare goose plin with white truffle
It begins kneading the flour and eggs by hand so as to have a mixture as uniform as possible. Then wrap everything in cling film and put it in the fridge to rest for an hour.
In the meantime, you can prepare the filling by browning the thyme, garlic, extra virgin olive oil, vegetables and beef cubes in a pan. Separately, dice the goose pulp and sauté it, then season it with pepper, salt and oil.
At this point pour the goose pulp into the pot with the beef and continue cooking, then add the white wine and the Marsala; let it evaporate and continue cooking for an hour at 150 degrees; when the filling is cooked, pass it through the mincer and then mix it with the parmesan and eggs. Then you can go back to the ravioli dough, which must be rolled out until you have a sheet no thicker than 2 or 3 millimeters.
Then in the center of the sheet of pasta put the filling in the center with a teaspoon or with a piping bag and cover it with the other sheet of pastry: at this point you can form the plin, that is the ravioli, which must first be boiled in salted boiling water and then sautéed in a pan with butter and goose stock.
Once served, all that remains is add the truffle flakes .
A second course of meat: fillet with truffle mayonnaise
Another proposal for the Christmas menu is the Fassona fillet millefeuille with mayonnaise prized black truffle . In this case you will need 300 grams of Fassona fillet, 20 grams of valerian, three tablespoons of extra virgin olive oil, a pinch of salt, 75 grams of mayonnaise flavored with black truffle flakes, a pinch of pepper and a few datterino tomatoes.
First of all, cut the fillet into very thin slices, then gently beat it between two sheets of baking paper. Season with salt and pepper and moisten with extra virgin olive oil .
Then, with the help of a pastry cutter, assemble the dish by alternating a layer of meat and one of mayonnaise, up to a total of six layers. All that remains is to decorate with the datterini tomatoes and valerian.
Truffle appetizers
But also for the Christmas appetizers truffle can be a great ally. For example, puff pastry or sandwich bread baskets filled with porcini mushrooms, truffle and scamorza. But a great classic is crostini, prepared with butter and prized black truffle.
The truffle, as is known , it is also ideal for pairings with cheese : a cutting board is the best way to start the dance at the table. And why not offer guests some apparently banal fried eggs embellished with truffle flakes? Among the first courses with truffle, it is worth mentioning:
- Truffle lasagna with sausage
- Tagliatelle with minced meat and truffle bechamel
- Linguine with mushrooms, truffle and potatoes.
Finally, it is worth trying the potato and truffle flan with wine .
Now that you have discovered the best Christmas recipes with truffles , what do you say about starting to think about the menu for Christmas Eve dinner or for lunch on the 25th? Click here to find the best truffles that will be able to enhance your dishes and amaze your guests.
