The truffle has very old and historical roots in Le Marche and is an integral part of our culture and tradition. Indeed, nowadays it is regarded as very important from a social, ecological, agricultural and economic point of view. The truffle is considered to be one of the regions premier products and the province invests in both economic and human resources. To guarantee the authenticity and non contamination of truffles, such tools as research and experiments are being used. The infrastructure around this extraordinary natural resource is substantial, this includes truffle hunters, truffle dog training, local traders, international distributers, restaurants and finally the consumer.
The truffle has still further potential as it has both gastronomic and cultural attractions. Furthermore, the environmental benefits of reforestation are encouraged by the planting of micorizated plants in the hope of reaping financial rewards. The fact that, part-time truffle hunters receive a supplementary income from this trade must also be taken into account.
We take great pride in the work which has been undertaken in the centre at Sant Angelo in Vado, but we recognize that more can be done. This could include a network of all the associated sectors within the mountain region. The growth of the local truffle festivals has contributed to a sense of community, identity and resource.
Le Marche although only a small area boosts many attractions - an unspoiled landscape of great beauty, historic towns and villages, works of art and gastronomy.
Some Recipes
RISOTTO WITH WHITE TRUFFLE
Ingredients
350g Rice, 70g butter, 3 shallots, 1 glass of dry white wine (Ideally Multer-Thurgau), 2 litres of low-fat beef stock, salt, 50g parmesan cheese, 90g whit truffle (Tuber Magnatum).
Method
1. Fry shallots in 40g of butter on a low heat.
2. When softened, add rice and fry briskly.
3. Add wine to taste, stir until evaporated.
4. When evaporated add stock to rice and leave to simmer on a low heat.
5. Replenish stock until rice is cooked (18/20 minutes approx).
6. Remove from heat, season and add cheese with further stock until it has a creamy consistency.
7. Serve immediately with grated truffle (Rice should be moist)
Roast Veal With Truffled Milk
Ingredients
1kg loin of veal, 100g black truffle (Tuber Melanosporum), 50g butter, 100g finely chopped ham, 1 liter fresh whole milk, 1 dessert spoon flour, salt.
Method
1. Using a sharp knife and a small skewer make holes through meat and stuff each with black truffle. (The holes should be half a cm wide).
2. Cover and leave to rest for 2 hours.
3. Sauté ham in butter, seal and brown the veal on both sides.
4. When veal is nicely colored, season.
5. Add warmed milk and simmer gently for an hour and a half.
My Favorite Recipes
The precious White Truffle compliments Vadese cuisine which is a refined and simple cookery. The truffle is used raw with a truffle cutter. It is served on a slice of bread or warm tagliatelle. The unmistakable aroma of Tuber Magnatum Pico delights the senses of all.
Canapé (serves 4) : Larded truffles
12 small white truffles, 12 pieces of lard, 12 slices of bread, cognac, butter.
Method
1. Leave white truffles to soak in cognac for roughly an hour.
2. Roll each truffle in lard and place in tin foil.
3. The essential element of this recipe is a wood fire- Place truffle packages in ashes for a half an hour.
4. Remove from foil and serve on hot toast.
Pasta dish: Cappelletti (small stuffed hat-shaped pasta) with melted butter and truffle (Serves 4)
Ingredients
Dough: 500g flour, 5 eggs, salt.
Filling: 200g veal, 200g turkey breast, 100g cooked prosciutto (cotto), 2 eggs, 30g butter.
Sauce: 80g white truffle.
1. Prepare cappelletti using mixture of 200g veal, 200g turkey and 100g cooked prosciutto browned in 30g butter.
2. Add 2 eggs, 30g grated parmesan and white truffle to mixture.
3. Stuff the pasta dough with the filling.
4. While cappelletti is cooking place an earthenware pot with 80g of butter and some slices of white truffle on the top of saucepan so it is warmed by the steam.
5. Drain cappelletti and add to pot with truffles.
6. Sprinkle everything with 60g and slices of white truffle.
Main Course: Sole fillet with truffle (Serves 4)
Ingredients
4 soles, 40g butter, 2 glasses dry sparkling wine, 250ml single cream, 60g white truffle, salt, flour.
Method
1. Flour 4 sole fillets and place in a baking tray.
2. Seal with 40g of butter and season.
3. Add two glasses of dry sparkling wine.
4. Reduce over heat and add single cream.
5. Place baking tray in oven.
6. Serve with 60g of sliced white truffles.
