Create and Italian Kitchen with Italian Food Recipes from Umbria using Umbrian Pasta, truffles and a range of delicious food sauces.-TASTE ME! I'M ITALIAN FROM UMBRIA

UMBRIAN RECIPES

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ITALIAN FOOD FROM UMBRIA RECIPES
thetasteofumbria.com specialises in Italian Food from Umbria, from wonderful strangozzi to sauces like asparagus, rocket, wild boar to fresh and preserved truffles to classic Umbrian wines. thetasteofumbria brings speciality food from Umbria right to your doorstep.   

The following recipes can be made with fresh truffles or you can use the preserved truffles like the tartufata sauce and slices of summer black truffles.
I hope you will enjoy making some, if not or all!, of the recipes. 


TRUFFLES

TOASTED SLICES OF BREAD WITH BLACK TRUFFLES
Ingredients for 6 people
Six slices of bread, 100 gr of sliced truffles or truffle paté, extra-virgin olive oil, salt, pepper, one clove of garlic and lemon juice.
Method
Pound truffles together with garlic, add oil, salt, pepper and lemon, at discretion, mix together, toast the slices of bread, put a little oil and lemon, then spread the sauce you have prepared on the toast and serve immediately.

STRANGOZZI WITH BLACK TRUFFLES
Ingredients for 6 people
500 gr of Strangozzi, 100 gr of extra-virgin olive oil, 100 gr of cleaned and washed truffles (sliced or paté), one clove of garlic, one anchovy with no bone, salt and pepper.
Method
For the sauce: warm in a wide pan, oil, garlic and the chopped anchovy, mixing until it is completely melted; when the garlic is golden draw back the pan from the gas and take the garlic out; wait until the oil is colder and add grated or chopped truffles. Strain off the Strangozzi (cooked “al dente” not too much so it has a bite to it) and drain the Strangozzi.

SPAGHETTI WITH TRUFFLES
Ingredients 
Salsa base al tartufo (See “Basic sauce with truffles” recipe above) juice of half a lemon or 1 anchovy.
Method
Cook the spaghetti “al dente”. Drain and mix in the Basic sauce with truffles. Add the lemon juice or anchovy. Place on high heat for a few minutes. Serve immediately.

OMELETTE WITH TRUFFLES
Ingredients for 6 people
Nine eggs, 100 gr of sliced truffles or truffle paté, extra-virgin-olive oil, salt, pepper, a little white wine.
Method
Beat the eggs, season them with salt and a pinch of pepper, add the truffle and mix well. Warm up oil in a frying-pan and pour in the mix. Move continuously the pan in order to avoid that the eggs stick to it; when the base is set, turn the omelette. Put the pan again on the gas, and sprinkle some wine making it evaporate. Serve warm. 

BRUSCHETTA WITH THE BLACK TRUFFLE
Slightly toast some slices of bread , seasoned by rubbing some garlic on the toast and pouring on extra virgin olive oil. Top the toast with a good covering of the black truffle sauce. 

PARMESAN RISOTTO WITH TRUFFLES
Ingredients for 6 people

500 gr of risotto rice, 60 gr of butter, 100 gr of grated parmesan, one spoon of cream, 50 gr of white truffles (sliced or paté).
Method
Cook the rice the traditional risotto way and add at the end some cream, parmesan and a half of the truffle. Mix well and serve warm garnishing the plates with slices of white truffles.

SANDWICHES WITH WHITE TRUFFLE
Ingredients for 6 people
12 slices of bread cut in triangles, three slice of cooked ham, eight anchovies, 100 gr of butter, 50 gr of white truffles in slices, some drops of lemon juice.
Method
Melt the butter, add lemon juice, the eight chopped anchovies and the truffle. Mix well in order to obtain a fine cream and spread it on 6 of the slices of bread. Cut the cooked ham in triangles, put the slices on the bread and cover with the other six slices of bread. Delicious!!!

LAMB WITH TRUFFLE
Ingredients for 6 people
1.5 kg of lamb cut in small pieces, extra-virgin-olive oil, rosemary, garlic, white wine vinegar and capers, 100 gr of minced white truffles, salt, pepper, lemon, white wine.
Method
Warm in a pan 100 gr of oil, add the lamb with a clove of garlic, rosemary, salt and pepper. Brown until the meat is golden, then sprinkle a glass of dry white wine over the meat and make it evaporate, cover the pan, lower the flame, and cook slowly for 20 minutes. Pound a clove of garlic and some capers with two spoons of vinegar. Pour the sauce on the meat, cook for few minutes. Pound 50 gr of truffles, a clove of garlic, a little oil, some drops of lemon, salt and pepper, in order to prepare a truffled sauce. Put the lamb in a dish and cover it with the sauce. Serve warm.

CARPACCIO WITH BLACK TRUFFLE
Ingredients for 6 people
600 gr of fillet steaks, salt, pepper, two spoons of extra-virgin-olive oil, 100 gr of shavings of parmesan , juice of two lemons, 100 gr of black truffles of Norcia.
Method
Cut the raw fillet steak in thin slices and put in a dish and cover with the lemon juice, previously beaten together with oil and pepper; 2 or 3 minutes later, add shavings of parmesan and the truffle in slices.

Serve immediately.

CROÛTON OF FILLETS OF SOLE AND THE CREAM OF WHITE TRUFFLES
Ingredients for 6 people
12 fillets of sole, 300 gr of mushrooms, 100 gr of butter, 6 slices of bread for sandwiches, 100 gr of milk cream, one glass of Marsala, flour, salt, pepper, 50 gr of white truffles.
Method
Put in a pan 50 gr of butter, add the fillets dipped in flour, cover with Marsala, add salt and pepper and put in the oven for 15 minutes. Drain the fillets and put aside on a plate, add the mushrooms and the cream to the pan, boil a few minutes, add the slices of truffle and a knob of butter. Fry the bread in butter. Put the fillets over the fried slices of bread, cover with the sauce and serve.

CROÛTON & PATÉ WITH TRUFFLE
Prepare some thin slices of bread, toast them in the oven and spread them, while still warm, with truffled liver paté, add some drops of lemon juice and a little chopped parsley. Possibly serve warm.

CROÛTON WITH OLIVE PULP
Ingredients or 4 people
400 gr of sweet black olives, one rib of celery, one pounded clove of garlic, the peel of an orange, half a glass of extra virgin olive oil, one glass of white wine, salt and pepper.
Method
Stone the olives and cook them in a pan, at a low gas, with all the ingredients well chopped. Add the wine and make it evaporate. At the end, add two spoons of olive pulp and mix. Pass the whole though a sieve and spread it on slices of toasted bread.