Wild Morel Fresh Pecorino And Summer Truffles Recipes

NEW ENGLAND CREAMED CORN AND CHARRED LOBSTER CHOWDER WITH SUMMER TRUFFLES

Steps:

• In a deep, heavy bottomed stock pot, melt the butter and saute corn, onions, celery, and carrots. Add chicken stock and reduce by 1/2. Add cream and reduce by 1/2. Add thyme sprigs. Set aside.
• Season the lobsters with salt and pepper. Grill until the flesh becomes milky white. Heat lobster stock and blanch lobster claws for five minutes. Set aside. When cool, pick knuckle and claw meat.
• Blanch haricot vert in lobster stock. Remove from stock and place in saute pan. Add cream, truffle oil, and chopped parsley. Hold warm and reserve lobster stock.
• Place creamed corn back on the stove until it simmers. Check seasoning.
• In a saute pan place the picked meat and grill tails. Warm them with the lobster stock.
• Spoon the creamed corn into bowls. Arrange haricots verts around the edge of the bowl. Each bowl receives 2 knuckles, 2 claws, and 1 tail. Shave fresh truffles to garnish each bowl and finish with chopped parsley.

LASAGNA OF SUMMER TRUFFLES WITH GARDEN PEAS

Steps:

• To make the lasagna pasta. In a large bowl, mix the flour with the egg, 3 tablespoons olive oil and 2 pinches of salt. Mix until dough is firm and shiny, then wrap it in plastic wrap. Let rest in the refrigerator for as long as 6 hours.
• Brush and peel the truffle, and cut into 6 very fine slices and put aside for lasagna. Cut what's left in very small cubes. In a small saucepan, heat the butter on low heat, add the cubed truffles and sweat. Add the port and reduce slightly. Then add the cream, season with salt and pepper, and let it reduce to half. Set aside.
• In a medium pot of boiling salted water, cook the peas for 2 to 4 minutes, drain, and blend in food processor. Cook the extra peas and hold aside for garnish. Season with salt and pepper, and drizzle with 5 tablespoons of olive oil. Keep warm and set aside.
• To lasagna noodles. Divide the dough in 3 pieces, work with 1 piece, keep the remaining covered with a dish towel. Using a rolling pin or pasta machine, work 1 part of the dough as thin as possible, then cut a rectangular piece of about 12 by 5-inch. On one long side half of this rectangular piece, lay the 6 slices of truffles evenly then fold the other half over it and roll it again until almost transparent. Then cut in 6 rectangular sheets 2 by 2 1/2-inch, making sure the truffles sit roughly in the middle. Repeat this operation twice with the 2 other pieces of dough, without the truffles.
• Bring a large pot of salted water to a boil and add a little olive oil. Cook 1 piece of noodle to test the time which should be about 3 to 4 minutes. Cook the remaining lasagna. Drain and put aside in a bowl and coat with some olive oil.
• To serve, place 1 sheet of plain lasagna on each plate, then spoon on the warm pea puree. Repeat this with 2 more sheets of lasagna, ending with the truffle sheet on top. Spoon some of the truffle cream on top. Garnish with a few peas and summer truffle shavings. Drizzle any left over cream around the lasagna. Serve immediately.

TURBOT WITH SUMMER TRUFFLES

Steps:

• In a saucepan, combine butter, truffles, and almond powder. Once the mixture is well combined, place in blender to create a sauce.
• Preheat skillet and add clarified butter
• Once skillet is hot place turbot in pan. Sear turbot on both sides.
• To plate dish, place cabbage on plate, add turbot on top of cabbage. Drizzle truffle almond sauce over turbot and plate. To garnish add finely chopped truffles and fleur de sel.

MACARONI AND CHEESE WITH LOBSTER AND SUMMER TRUFFLES

Steps:

• SAUCE: In a heavy bottom saucepan over low-medium heat, melt the butter. Add the shallots and lightly sweat. Add the flour, stirring in with a wooden spoon, lightly browning for 5 minutes. Add the scalded milk and stir constantly with a wire whisk. Add the mascarpone cheese and fava beans. Season with kosher salt and white pepper to taste. Remove from heat and reserve.
• CRUST: Mix the panko, Parmesan cheese and parsley in a stainless steel mixing bowl. Moisten with truffle oil. Season lightly with kosher salt and white pepper.
• In each of the cassoulet dishes, slice 1/2 of a lobster, arranging it in a circular pattern in the center of each dish. Reserve claws. Layer slices of summer truffles on top of the lobster. Add the macaroni to the sauce base, adjust the seasoning with salt and white pepper. Cover the lobster with the macaroni and sauce, dividing it evenly between the 4 dishes, filling up to the top. Place lobster claw in the center of each dish. Cover with the breadcrumb topping. Place in a preheated oven at 350 degrees until the top is golden brown and the cassoulet is hot all the way through (about 15 minutes). Serve with Louis Roderer L'Ermitage cuvee and enjoy!