TARTUFO
Steps:
- Caramel sauce:
- In a heavy saucepan over medium-high heat, combine the sugar with 1/4 cup of water.
- Bring to a simmer and cook until the mixture turns a deep golden brown. Remove from the heat and carefully whisk in the heavy cream, vanilla extract and salt. Set aside to cool to room temperature.
- Tartufo:
- Combine the cookie crumbs and chocolate chunks in a large resealable bag.
- Using a large round ice cream scoop, scoop out a ball of ice cream and leave it in the scoop. Poke a hole in the center of the scoop with a handle of a wooden spoon and put a cherry into the hole. Cover the hole with a bit of ice cream and put the scoop of ice cream into the bag of cookies and chocolate pieces. Shake around pressing gently to completely coat the ice cream. Put the scoop on a tray and freeze for 30 minutes. Repeat the process with remaining ingredients.
- Before serving, divide the caramel sauce among 4 plates. Remove the Tartufos from the freezer and slice them in half. Arrange 2 halves on each plate and garnish with mint sprigs.
IL MULINO'S TARTUFFO
At a few spots in New York, the tartuffo rises to exceptional heights. At Il Mulino in the Village, the kitchen pays attention to the last course and transcends the customarily disappointing Italian dessert tray. Here, by combining tartuffo with a superbly foamy zabaglione, which is then strewn with crushed amaretti and fresh berries, dessert would seem reason enough to go to the restaurant.
Provided by Jonathan Reynolds
Categories dessert, side dish
Time 4h
Yield 6 servings
Number Of Ingredients 11
Steps:
- At least a day ahead of serving, shape the ice cream by arranging 6 squares of plastic wrap on a countertop and placing about 3/4 cup of vanilla ice cream in the center of 3 squares and 3/4 cup of chocolate ice cream in the center of each remaining square. Bring the wrap around the ice cream and twist the ends together to enclose. Mold each into a sphere (the shape doesn't have to be perfect at this point) and freeze for 1 hour. Line a baking sheet with waxed paper. Unwrap and cut each ball in half. Push half a cherry and 1/2 teaspoon of slivered almonds into the middle of each vanilla half. Press a chocolate half over each, rewrap and freeze on a prepared baking sheet for at least 6 hours or overnight.
- To coat the ice-cream balls, melt the chocolate in the oil in the top of a double boiler over simmering water. Remove from the heat and cool to room temperature. Quickly dip each ball into the mixture and place on the prepared baking sheet. Freeze 2 hours to harden and then wrap in wax paper and store in the freezer until ready to serve.
- Right before serving, split open each ball into quarters. Ladle the zabaglione or whipped cream to one side. Garnish with berries, cookies and confectioners' sugar.
TAGLIOLINI CON TARTUFO: TAGLIOLINI WITH TRUFFLES
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 4
Steps:
- In a pot, cook the fresh tagliolini in salted boiling water. Approximately 1 minute before the pasta is 'al dente', remove the pasta from the pot and drain, saving some pasta water.
- Melt the butter in a saucepan, and add the drained pasta along with a little pasta water. If the pasta appears to be too dry, add more pasta water. Add the Parmigiano cheese, grated truffles and cook everything together for a minute, so that the sauce thickens. Transfer the pasta to a warm plate and add a sprinkle of truffle shavings.
BRAISED PORK CHOPS
Provided by Jonathan Reynolds
Categories dinner, main course
Time P1DT40m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Soak the chops in brine or inject with hot-pepper liquid 1 to 24 hours before cooking. (To inject chops, fill the syringe with liquid, insert about 2 inches into the side of each chop and inject.)
- Remove the chops from the brine and dry with paper towels.
- Heat the oil in a Dutch oven or deep skillet over medium-high heat. Add the chops and sear until browned, about 1 minute per side. Reduce the heat to medium and add water to a depth of about 1/4 inch. Cover the pan and cook 7 minutes, adjusting the heat so the water simmers steadily, adding water as needed.
- Turn the chops and cook until they reach an internal temperature of 145 to160 degrees, 5 to 7 minutes. Remove from the pan, cover and let stand 5 minutes.
Nutrition Facts : @context http, Calories 430, UnsaturatedFat 18 grams, Carbohydrate 1 gram, Fat 28 grams, Fiber 0 grams, Protein 41 grams, SaturatedFat 7 grams, Sodium 110 milligrams, Sugar 0 grams, TransFat 0 grams
HAZELNUT TARTUFFO
Although originally made by surrounding a sour cherry with chocolate ice cream, then encrusting it with a chocolate shell, the variations on tartuffo are as myriad as they are on a sundae -- the ice cream can be any flavor and so can the shell. You can freeze coconut ice cream or strawberry or Burpled Rumple; bury a fruit or a nut inside or not; helmet it with dark or white chocolate or liquefied lemon. As long as it's a globe and cold and the inside is softer than the out, it's tartuffo.
Provided by Jonathan Reynolds
Categories dessert
Time 9h
Yield 5 servings
Number Of Ingredients 5
Steps:
- At least a day ahead of serving, shape the gelato into balls by arranging 5 squares of plastic wrap on a countertop and placing a portion of the gelato in the center of each. Bring the wrap around each and twist together to enclose. Mold each into a ball (the shape doesn't have to be perfect at this point), unwrap and push a cherry into each center. Rewrap. Place the balls on a baking sheet and freeze for at least 6 hours, rounding out the shape for the first hour. Remove plastic wrap from balls after about 2 hours.
- For the ganache coating, melt the chocolate in the top of a double boiler over simmering water and whisk in 1/2 cup heavy cream until completely smooth. Remove from the heat and cool completely. (Do not refrigerate.) The mixture should be about 70 degrees and will be thick enough to make a ribbon on itself when the whisk is lifted.
- Line a baking sheet with waxed paper. Working with one ball at a time, dip into the ganache to coat. Immediately sprinkle with some hazelnuts. Freeze 2 hours to harden and then store in a covered container in freezer until ready to serve.
- To serve, warm the remaining 1/4 cup of heavy cream and whisk into remaining ganache. Add the remaining hazelnuts. Serve as a sauce for tartuffo.
Nutrition Facts : @context http, Calories 775, UnsaturatedFat 25 grams, Carbohydrate 87 grams, Fat 45 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 16 grams, Sodium 548 milligrams, Sugar 51 grams, TransFat 0 grams
ZABAGLIONE
Provided by Jonathan Reynolds
Categories dessert
Time 20m
Yield About 3 1/2 cups
Number Of Ingredients 6
Steps:
- Combine the eggs, sugar and Marsala in the top of a double boiler over simmering water and whisk until thick and frothy. Place the bowl in an ice bath to cool. Blend in the cookies and whipped cream and then the liquor. Refrigerate until ready to serve.
Nutrition Facts : @context http, Calories 211, UnsaturatedFat 3 grams, Carbohydrate 22 grams, Fat 5 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 83 milligrams, Sugar 13 grams, TransFat 0 grams
SICHUAN HACKED CHICKEN
Provided by Jonathan Reynolds
Categories dinner, main course
Time 40m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Fry the Sichuan peppercorns in the oil for 15 minutes. Discard the peppercorns, and reserve 4 1/2 tablespoons of oil for this recipe. (Save remainder for another purpose.)
- Skin and bone the chicken, then plunge it into boiling water and simmer till just barely cooked through, about 5 minutes. Cut into 1/4-inch-thick strips 3 inches long.
- Combine the peanut butter and sesame oil till smooth. Stir in all the remaining ingredients except the cilantro.
- Add 2 teaspoons of the red pepper flakes and then taste, adding up to 2 more according to your tolerance. Then add as much of your newly made Sichuan oil as necessary to make a sauce that isn't overly oily.
- Arrange the chicken on a platter, spoon the sauce over it and sprinkle the cilantro on top. Serve at room temperature.
Nutrition Facts : @context http, Calories 993, UnsaturatedFat 67 grams, Carbohydrate 9 grams, Fat 89 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 17 grams, Sodium 866 milligrams, Sugar 3 grams, TransFat 0 grams
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