PIEMONTE TRUFFLE & VEAL FEAST

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Vitello tonnato
Tonnarelli al fonduta with a whole white Alba truffle
Radish, celeriac & pomegranate salad
Bonet

 

Vitello tonnato

Vitello tonnato – veal with tuna-mayonnaise sauce – is such a gloriously passé concept it has never ceased to be cool. The hostess trolley of Italy. Traditionally, boiled veal is served slathered in sauce. I like to lighten it a little, so use rare roast veal, thinly sliced, and serve it atop a slightly velouté version of the dressing. The whole lot I garnish with crudités, to pep each mouthful with a vibrant flavour and contrasting texture – morsels of caper, celery, parsley, mushroom and radish

Tonnarelli with fonduta 

The classic pasta from Alba is tajarin –rich, wafer-thin noodles made only with egg yolks & flour. Tonnarelli are still rather fine, but a little fatter; easier to cook and with a pleasing bite. Here, we toss them with a fonduta of butter, parmesan, and yet more egg yolks. Sometimes too much is just right. *We will send you a white Alba truffle for 4, to be enjoyed by 2, for which this dish is a perfect vehicle

Radish, celeriac & pecorino salad

This salad is one of my proudest creations; crisp earthy radishes & celeriac, sharp pecorino and bittersweet pomegranate all brought together with a dressing composed of white truffle oil, fantastic olive oil, and rich white balsamic.

Bonet 

Bonet is THE dessert from Piedmont; essentially a rich crème caramel boosted with amaretti, coffee, chocolate and rum. I make it much as they do, except I add even more of all of these things, and it is even better for it.

For your meal you will need:

A large pot for cooking the tonnarelli

A bowl for dressing the tonnarelli

A truffle slicer, mandolin or grater

A peeler (or the above mentioned mandolin)

Not strictly necessary but a pair of tongs is near invaluable for cooking pasta

The detailed recipes for the dishes are here, but in essence:

  • Plate and eat the vitello tonnato
  • Mix together the radish salad, and dress
  • Cook the tonnarelli in boiling water, and toss well with the sauce
  • Shave copious truffle over and descend into fits of ecstasy
  • Unmould the bonet, and eat

ENJOY

ALLERGENS: all packs are prepared in a mixed kitchen, we cannot guarantee the absence of ANY allergen. All packs of this dish contain dairy, gluten, alliums, eggs, celery, and nuts.