Restaurant Bice's Creation with Macchi's Truffled Dwarf Peaches

CARPACCIO MANZO
Thank you Bice Restaurant and Chef John Zoumis for this beautiful light meal: the Carpaccio Manzo garnished with Truffled Dwarf Peaches.

Ingredients:

• Pepper crusted tenderloin
• Truffled lemon emulsion
• Baby arugula
• Shaved radishes
• Shaved truffled peaches
• Parmesan shavings
• French shallot rings

What could be better than a fresh carpaccio for this hot season, I might go try it there this week!

 

MrsMacchi's Truffled Dwarf Peaches Serving Suggestion

TRUFFLED DWARF PEACHES … WITH CHEESE!

I love Truffled Dwarf Peaches with everything but mostly I love them on their own.
Here is how I had them on Sunday night after dinner: as a side dish with our cheeses. “Miss Diva” appeared elegantly in whole and sliced on top of Gorgonzola. I can tell you that at that moment, I was as happy as Gorgonzola was! (more…)

 

Paolo's Truffled Dwarf Peaches Recipe: Vitello Tonnato

Since this week started of with such warm and humid weather (which I just love by the way!), cooking in front of my gas stove is not something that I wanted to do. I resorted in planning meals that needed the least time possible in front of the stove.

One of our all time favorite dishes is “Vitello Tonnato” (cold veal with tuna sauce). For the ones that have never tasted it before, this dish might not sound too appealing. Trust me though, the tuna sauce is so mild in taste and silky in texture, that it feels like applying whipped cream on top of strawberries!

This dish “Vitello Tonnato” is traditionally garnished with caper berries, Paolo changed the recipe around a bit and used Truffled Dwarf Peaches as a garnish instead and it was right up my alley =) (more…)

 

Summer Truffle Recipes From Around The Web

I have picked these three recipes from blogs and websites that I like and trust. They use summer black truffles in three different ways: with meat, with pasta, in dessert.I am very curious about the burnt cream one, and if you ever try it please let me know how it turns out.

1. Roast Magret Duck Breasts with Shaved Black Truffles
BY EPICURIOUS [www.epicurious.com]

2. Burnt Cream with Black Truffles
BY SAVEUR [www.saveur.com]

3. White Corn Agnolotti with Summer Truffles
BY FRENCH LAUNDRY AT HOME [carolcookskeller.blogspot.com]

 

Restaurant Brontë's Creation with Macchi's Italian Summer Truffles

Even though Restaurant Brontë now is closed, I would still like to re-post this beautiful and most probably very tasty truffle creation.

When summer truffles meet Brontë, here is the baby ( by Hakim Rahal, Chef de Cuisine ):

• Seared kurobuta guanciale ( berkshire pork jowls )
• Quail eggs
• Yukon gold potatoes
• Toasted ricotte bread
• Quebec blueberry compote
• Shaved summer truffles

An adventurous combination of flavors that I definitely would like to try.

 

A Dinner At Home Using Freshly Arrived Summer Truffles

This evening I was in the mood to have an earthy meal for dinner. Knowing that the fresh summer truffles just arrived this morning at Macchi Inc., I decided to ask Paolo if he could do his magic tonight, and prepare something for us specifically to satisfy my cravings, and to use one of these beautiful fresh summer truffles.

Since the summer truffle initially has an earthy taste, I felt like enhancing the flavors with truffle paste an a bit of black truffle oil. I also felt like bringing all these flavors together with the nice texture of some beautiful and “meaty” button mushrooms. And, last but not least, finalizing the dish by topping it with an exhauggerated amount of shaved truffles.

I’ve been blogging about summer truffles since the beginning of the week, both here and here. And to tell you the truth, my mouth was watering just thinking about it every time I blogged. I was waiting impatiently for Wednesday to arrive, as I knew I would finally get to savour some.

So Paolo ( that rarely refuses an occasion to cook ) made this nice pasta plate, as he always does, the way I had hoped for it to taste, and a little bit better, if you don’t mind me saying so (more…)

 

Bottarga Recipes From Around The Web

Honestly, I browsed a lot in order to find interesting recipes with Bottarga over the web. This ingredient is very uncommon. But, if you like character and personality in your plate, you will not go wrong with Bottarga.

(more…)

 

A Chefs Take on: Bottarga

Derek Dammann from Restaurant DNA created this mouth watering plate with Bottarga. I can just imagine the different flavors mixing altogether in my mouth.

The delicate presentation, makes it look like a painting. A very summery dish, to try at DNA, or at home!

Here are the ingredients:

• Scallops Crudo (raw)
• Micro basil
• Chili
• Lemon juice
• Bottarga

 

Cooking with the Macchi Family: Bottarga

Since Paolo’s family originates from the north of Italy the region of Lombardia, bottarga was not at all consumed growing up. When we started importing it in 2002 to Montreal we have done plenty of research and followed traditional recipes as well as made our own ways of eating and preparing it.

PAOLO’S BOTTARGA RECIPE:

One of Paolo’s absolute favourite pastas is the “aglio et oglio” ( oil and garlic ) . After discovering the very particular taste of Bottarga and experimenting with it, Paolo found that by adding grated Bottarga di Muggine in his favorite recipe, and grating some on top of the finished pasta, the dish took a whole new dimension. The bottarga gave it a nice kick.

Ingredients:

• 1/2 cup extra-virgin olive oil
• 3 cloves of garlic
• parsley
• desired amount of grated Bottarga di Muggine or Bottarga di tonno

(more…)

 

Prosciutto recipes from around the web

Not being a chef myself, I am always very amazed at what chefs can create with a few  ingredients. I visited a few of my favorite blog/websites to see what the owners have created with prosciutto.
Here are the results of my research! Enjoy!

By La Tartine Gourmande:

• Prosciutto, St Maure and Pear Tartines
• Black Raddish and its Proscuitto Rose
• Prosciutto, Radish and Honey Tartine, Fennel and Zucchini Salad

By Donna Hay:

• Prosciutto-wrapped leek

By Smitten Kitchen:

• Fennel, prosciutto and pomegranate salad

By Traveler’s Lunch Box:

• Prosciutto e Melone, Kicked Up a Notch

If you know of interesting prosciutto recipes, or have  your own, don’t hesitate to post the links in reply to this message.

If you ever try any of ther recipes above, please let me know if it tastes as good as it looks! I will be trying a few myself. And I will update you on the matter.

Have a great week-end!