Passatelli with the superior black truffle or the black summer truffle

Ingredients for the passatelli:
– 8 oz. (200 gr.) dry breadcrumbs, 4 oz. (100 gr.) parmesan, 1 tbsp. plain flour, 5 eggs, 1 small knob of butter, zest of 1 lemon, nutmeg and salt
Ingredients for the vegetable stock:
– 5 pts (21/2 litres) water, 1 carrot, 1 stick of celery, 1 onion, salt
Ingredients for the sauce:
– extra virgin olive oil, 5 oz. (125 gr.) sausage meat, 1 truffle, 1 clove of garlic
1. Add the carrot, celery and onion to a saucepan of lightly salted water and cook for 40 mins.
2. Mix the ingredients for the passatelli and leave to stand for at least half an hour.
3. Pass the mixture through a potato ricer to create noodles.
4. While the passatelli are standing take a large frying pan and lightly brown a clove of garlic in olive oil.
5. Add the sausage meat to the pan and fry lightly.
6. Turn off the heat and add a generous quantity of grated truffle.
7. Leave to stand for half an hour to allow the flavours to merge.
8. Drain the broth into a large saucepan discarding the vegetables.
9. Simmer the passatelli for two minutes in the broth.
10. Drain the broth and add the passatelli to the sauce in the frying pan.
11. Leave to thicken over a low heat for a few minutes.
12. Serve garnished with freshly sliced slivers of truffle.
13. Sprinkle with grated parmesan. (N.B.)

Truffle Ravioli

Ingredients for the filling:
– ricotta, parmesan, eggs, superior black truffle, salt
Ingredients for the pasta:
– plain flour, eggs
Ingredients for the sauce:
– extra virgin olive oil, superior black truffle, garlic, salt
1. Having grated the truffle thoroughly mix the ingredients for the filling.
2. Make the pasta.
3. Form the ravioli into the desired size and shape.
4. Cook them in water or, preferably, in a light vegetable stock.
5. Drain the ravioli.
6. Put olive oil and a clove of garlic in a frying pan and slowly heat.
7. When the oil has heated up remove the garlic and add the ravioli and grated truffle.
8. Cook for one minute.
9. Serve with a dusting of parmesan and garnish with some freshly sliced truffle.

Escalopes with the superior black truffle

– veal cutlets, the superior black truffle, butter, extra virgin olive oil, dry white wine, salt, flour, vegetable stock
1. Dip the cutlets in flour.
2. Heat oil and butter in a frying pan and brown the floured cutlets.
3. Sprinkle with the wine and continue cooking until it has evaporated.
4. Season the cutlets and arrange them in layers interleaved with grated truffle.
5. Place the layered cutlets in an oven-proof dish.
6. Pour in sufficient stock to just cover the veal.
7. Place in a pre-heated oven until the stock has evaporated.
8. Garnish with freshly sliced truffle and serve.