mes macchi

All you need to know about Black Truffle Carpaccio

April 24, 2013

Macchi Inc.'s Truffle Carpaccio - Photos by Montreal Photographer Vadim Daniel

I am, and have been on vacation, in the Quebec Eastern Townships ( Canton L’Est ) since wednesday.

Spending quality time with close friends and family, over many good meals, makes you realize that to accomplish a successfull dinner; everything matters!

We put together some recipes that we had made before and to our surprise they tasted different and we also enjoyed them in a much different way, and the fact that there was a very appreciative audience to feed our egos made the experience even better =).

Which brings us to this week's product: Truffle Carppacio; my little sheets of silk. (more…)

 

Truffle Carpaccio: Chef's Take

August 13, 2010

This week on my hunt for “A Chefs take” on the featured product: Truffle Carpaccio, I got two contributions of the same recipe!

Truffled Pizza! Sounds delicious doesn’t it, well it is absolutely marvelous.

Pizzeria Arlequino and Restaurant Bottega, both very dear clients of ours, generously shared pictures and recipe of the same creation but off course both with their own twist.

Pizzeria Arlequino Pizza

Pizzeria Arlequino Pizza

Ingredients:

  • Mozzarella fior di latte
  • Egg
  • Truffle Carpaccio

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Truffle Carpaccio: Macchi Family Serving Suggestions

August 11, 2010

Truffle Carpaccio & Eggs – Photos by Montreal Photographer Vadim Daniel

TRUFFLE & EGG CROSTINI

We have a family country house on lake Massawippi, in the Eastern Townships and it is now the second generation of Macchi boys ( our children, Paolo’s and Mine) making noise in the area.

Growing up, Paolo spent every weekend and holiday in the country with his family, therefor it’s very important for him to do the same with our children since he has such great memories from there.

This past weekend, was the Annual Village Fair , we all went there just like we’ve done every year and Paolo has done at least for the past 25 years!

Every year is the same thing; you have the rides, the games, the petting zoo, the barns with cows and horses, competition of who has grown the largest vegetable and not to forget the horse race, my favorite part!

(more…)

 

Truffle Carpaccio: Tips and Tricks

August 10, 2010

Macchi' Inc.'s Truffle Carpaccio - Photos by Montreal Photographer Vadim Daniel

Macchi' Inc.'s Truffle Carpaccio - Photos by Montreal Photographer Vadim Daniel

So now you’ve picked up your own jar of Truffle Carpaccio from us at Macchi Inc., and you are on your way to the grocery store to find what will be successfully paired with the truffle carpaccio for this week-end’s dinner or cocktail party.

So much to choose from and so exciting! Don’t let it overwhelm you, my suggestion to you is start with thinking of what you would like to prepare and what your strengths are.

You can prepare one of your favorite pasta dishes and top it with a couple of slices or you can make your favorite sandwich and top it with a slice or two of the carpaccio. I would say that anything really pairs well with the truffle carpaccio, vegetables, fish, poultry, meat, potato, egg etc.

What can be good to keep in mind is that since the truffles has a very strong aroma it can be very hard to digest if the amounts are exagerated. Remember that truffles and truffled products are to be used more as a spice rather than a condiment, but it’s not a spice. I would say that one slice is plenty as a serving portion for one person but by all means don’t let that hold you back if you can handle or enjoy more!

When jar is opened it can be kept in the refrigerator for a couple of months without any problems. It will never be “bad” for you to eat it afterwards it’s just that it will slowly loose some of its aroma, flavor and maybe even it’s texture buy getting slightly firmer.

I’m really looking forward to tomorrow’s post just to show you how we love to have it!

  • Keep in mind that this is thin slices of truffles, that have been preserved in oil for a while so they have become very soft, therefor when you will take the slices out of the jar use a pair of small plyers or even better, very gently, turn the jar upside down in a plate and then start distributing the carpaccio.

Let me know if you have any questions – I’m here to answer them!

 

 
 
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