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Italian Fondue Agnolotti with Alba White Truffles, Pasta, Olive Oil
from: drongaYou thought fungi happened by themselves to food? Try them deliberately for taste What if we dare you to lace your food with a little fungi, that too in the name of fine dining? It is the time of reckoning for all foodies who consider themselves to be on the adventurous side. If mushrooms are about as far as you've digged into the ground to pepper your table with, here's your chance to try out some truffle-based recipes, straight from master chefs.
The not so appetising looking lumps of black and white fungi are used as condiments for flavoring and garnishing exotic caviars, steaks and soups. Mainly found in parts of Europe, truffles are a highly prized variety of spices, perhaps due to its reputation of possessing aphrodisiac properties! It is better not to get carried away while on a romantic dinner date though, and use it sparingly in the food, for the taste can be very strong. According to most of the Chef worldwide, truffles go very well with steaks. Vegetarians can enjoy truffles with artichoke, avocado and asparagus based dishes, soups and salads. A glass of red wine completes the experience.
Fondue Agnolotti with Alba White Truffles
Cooking time - 40 mins, Portions - 4
Ingredients
For pasta dough
- Refined flour 750 gms
- Eggs 8
- Olive oil 75 ml
- Salt 5 gms
For fondue filling
- Cheese Gruyere (grated coarsely) 200 gms
- Cheese Emmenthal (grated coarsely) 200 gms
- Swiss dry white wine (preferably Fendant) 125 ml
- Kirsch 30 ml
- Garlic clove big (cut into halves) 1
For blanching
- Water 3 litres
- Salt 20 gms
- Olive oil 25 ml
For tossing pasta
- Olive oil 20 ml
- Garlic (chopped) 10 gms
- Freshly crushed peppercorns 5
- Oil truffle 15 ml
- Fresh white truffle from Alba 1 (to be sliced)
For presentation
- Caramelised pecanut 8
- Fresh basil sprigs 4
Preparation
Pasta dough
- Mix flour, eggs, olive oil and salt. Knead into a firm dough.
- Roll into 2 mm thick sheets and reserve.
Fondue mix
- Rub garlic halves in a pan and discard the garlic. Heat white wine in the pan and reduce it to 1/3rd, add Kirsch and all the grated cheese and remove the mix from the heat.
- Mix the cheese and wine mixture.
- Allow it to cool.
Blanching
- Make half moon shape agnolotti and stuff with fondue cheese mix.
- Blanch agnolotti in boiling water for three minutes.
- Heat olive oil in a pan and sauté garlic. Transfer fresh blanched pasta into the pan and finish with crushed pepper. Top the pasta with truffle oil and transfer it into the plate.
- Serve garnished with fresh truffle shavings, candied pecanut and basil sprig.
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