Recipes of the Heart
Lunch & Dinner
simple to make & delicious to eat
traditional piedmont cuisine
Hazelnuts & Truffles
The hazelnuts and truffles in this comforting recipe will take your pasta dish up a few notches.
recipe by chef carlo zarri
Hazelnut fettuccine
INGREDIENTS
8 oz cooked fettuccine
1/4 julienne onion
1 tsp red hot chili peppers
1 tablespoon Parmigianino cheese
1 tsp parsley
1 tsp olive oil
1 tsp butter
1/2 cup toasted hazelnuts, skin removed
Shaved black truffles
DIRECTIONS
- Place olive oil in a hot saute pan.
- Add onions, chili peppers and saute until translucent.
- Add butter, then the cooked pasta. Mix well.
- Garnish with shaved truffles, toasted hazelnuts and fresh parsley.
Omelette & Truffles
With a little truffle shavings, this omelette dish goes from simple taste to bursting with exquisite flavours.
recipe by chef carlo zarri
Parmigiano Omelette with truffles
INGREDIENTS
Serves: 2
4 eggs
1/4 cup finely chopped onion
1 to 2 tsp olive oil
Parmesan cheese
Truffles to taste
Salt and pepper to taste
DIRECTIONS
- In a hot saute pan, saute onions in olive oil until translucent.
- Crack the eggs into a bowl.
- Add Parmigianino cheese, salt, pepper and thinly shaved truffles to the eggs.
- Next, add the slightly brown onions to the eggs.
- Mix ingredients lightly.
- Pour to the mixture to the hot pan and cook at medium heat until the texture is solid.
- Serve warm.
Pasta Ravioli
This melt-in-your-mouth ravioli recipe has to be made with lots of love. Savour this gastronomic pleasure from the heartland of Piedmont, Italy
recipe by chef carlo zarri
Piedmontese ravioli
PASTA INGREDIENTS
½ kg plain flour
6 eggs
1 glass warm water
1 tablespoon Parmigianino cheese
DIRECTIONS
Mix all the ingredients together for at least 10 minutes and roll out very thinly on a wooden board.
RAVIOLI FILLING INGREDIENTS
Nettle leaves
½ onion
Fresh rosemary
1 clove of garlic
A walnut-sized piece of butter
Olive oil
Boiled chopped vegetables
Small pieces of beef or pork
1 egg
Pepper and nutmeg
Grated Parmesan
DIRECTIONS
- Fry the onion with the garlic and the herbs, then remove the garlic.
- Add the meat, cut into small cubes and when this is cooked, add the white wine.
- When the wine has evaporated, add a little water, add salt and pepper to taste and cook with the lid half-covered.
- Put the cooked meat and vegetables through a mincer, and then add both together in a frying pan with the butter.
- Add the nutmeg and leave to cool, then, add the egg to make a paste.
How to Make the Ravioli- Place a small amount of filling, about the size of a hazelnut, on the pasta.
- Then close it with a pinch (the ‘plin’) and cut around it with the pasta cutter.
