Truffles, Carlo Le Rose's

Carlo Le Rose is one of the most famous gluten – free chef of the moment. He has created in cooperation with Sassone Tartufi some gourmet recipe based on truffles from calabria and basilicata.

26 July 2017

Fazzoletti alla curcuma con tartufo scorzone e stracciatella

INGREDIENTS EGG – PASTA 200 g flour mix pasta 2 eggs 1 yolk 7 ml extra virgin olive oil 1 teaspoon of curcuma   INGREDIENTS OF THE FILLING 70 g of stracciatella 15 g of parmigianop reggiano Salt Pepper 30 g of truffle   PROCEDURE Put the flour, the curcuma and the eggs  in the pasta maker. Mix for some minute and put  oil. Mix it until you obtain a smooth and homogenized mixture. Put the mixture in the wrap […]
26 July 2017

Ovetto in camicia speziato con Erbetta del campo e Tartufo

INGREDIENTS 2 Eggs Pepper Truffle “scorzone” Salt Herbs Curry (a teaspoon) Water Extra vergin olive oil 2 spoons of  white wine vinegar   PROCEDURE To cook a poached egg you have to put the water in the pot and heat it, when it starts to boil you pour 2 spoons of white wine vinegar and you have to make a “wole” in the pot thanks to a whisk where you put the egg.  The egg had been seasoned previously with […]
26 July 2017

Sandwiches di Crackers con Farina di Mandorle, Olio di Coriandolo e Bianchetto

INGREDIENTS OF MIXTURE 2 g olio di coriandolo 295 g of rise flour 10 g of yeast 40 g of extra virgin olive oil 100 g of almond flour 25 g of flax flour 280 ml of water Salt PROCEDURE Put the flours , the oils and the salt in the pasta maker and start to mix . Successively put the water and the yeast, going on to knead for some minute. You should obtain a creamy and homegenized mixture. […]
26 July 2017

Semifreddo al Profumo di Olio di Lentisco e Tartufo con spugna di Nocciola e Tartufo

INGREDIENTS “SPUGNA DI NOCCIOLA” 250 G OF RISE FLOUR 50 g of hazelnut pasta 3 eggs 110 g of butter 100 g of sugar Truffle 50 ml of milk   Procedure Put the flour , the sugar, the butter in a pasta maker  and start to mix ingredients. You should obtain a soft mixture, at this point add the eggs, the milk , the truffle and the hazelnut pasta. Knead until you obtain a creamy mixture. Put it in the baking […]
26 July 2017

Spaghettone alle Acciughe di Cetara e Bianchetto

INGREDIENTS 200 g of “spaghettoni” gluten free 6 anchovies 50 g melted butter 30 g of cheese  of fossa? Truffle BIANCHETTO (just enough) Oil Poldo (just enough) Salt PROCEDURE First of all you have to put the pot on to cook this dish,  bring the boil and salt. So you have to immerse spaghetti in the water and cook them for 8 minutes , so you have to drain the pasta saving a part of water . At this point […]