Ingredients: 4 servings 3 oz black truffle 1 clove of garlic 1 salted anchovy 5 oz oil 10 basil leaves 1 lb pasta
Method Step 1- Clean the truffle by brushing it carefully. Slice it using the special tool, and chop the slivers obtained with a knife. Then put it into the oil with some basil leaves. In a pan containing 50 gr of oil, sauté the garlic in its skin (unpeeled). Step 2 - Add the desalted chopped anchovy and allow to dissolve. Eliminate the garlic and add a ladle of pasta cooking liquid. Step 3 - In a large pot, cook the pasta in boiling salted water. Step 4 - Drain pasta while they are still “al dente”. Toss in the anchovy sauce and then add a little of the truffle crushed in oil. Flavor with the basil, sprinkle with a little oil and decorate with slivers of black truffle and sprigs of basil.
Ingredients 400 gm arborio rice (2 cups) 100 gm finely grated parmesan (2/3 cup) 6 eggs, lightly beaten For deep frying: vegetable oil 75 gm plain flour, seasoned (½ cup) 100 gm fine dried breadcrumbs (1 cup) Truffled Dolcelatte filling 100 gm Gorgonzola Dolcelatte, coarsley chopped (see note) 15 gm fresh black truffle, finely chopped
Method 1 Cook rice in a large saucepan of boiling, salted water for 15 minutes or until tender, drain well, place in a large bowl and cool. Add parmesan, two-thirds of the egg, season generously with sea salt and freshly ground black pepper and stir to combine. Spread rice mixture on tray and refrigerate until cold. 2 For truffle Dolcelatte filling, place ingredients in a bowl, stir to combine, cover and refrigerate until needed. 3 To make arancini, place 1 tbsp of rice mixture in palm of hand and flatten with a spoon. Place ½ tsp of truffle Dolcelatte filling in centre of rice and gently form rice mixture around filling to create a ball. Transfer arancini to a large plate. Repeat with remaining rice mixture and filling. Makes about 24 arancini. 4 Place flour, remaining egg and breadcrumbs each in separate bowls. Roll each arancini gently in flour, dip in egg, roll in breadcrumbs and place on a tray. Refrigerate until needed. Heat vegetable oil in a deep saucepan or deep-fryer to 180C. Deep-fry arancini in batches for 3-5 minutes or until crisp and golden brown. Drain on absorbent paper and serve immediately.