PIEMONTE TRUFFLE & VEAL FEAST
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 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
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.