Directions:

STEP 1

Bring a pot of water to boil and then cook the tortellini according to directions on the package.

STEP 2

Meanwhile, sauté some garlic with olive oil for a minute in the skillet and then stir in roughly-chopped mushrooms for a couple of minutes until they are brown. Stir in 1 cup of mushroom’s water and bring to simmer before finally seasoning everything with salt and black pepper.

STEP 3

Drain the tortellini and stir them in the mushroom sauce. Apply the finishing touches by adding some butter and parsley, set them aside.

STEP 4

In a separate small pot place the heavy cream and bring to boil. Turn the heat off now, and mix the heavy cream with Parmigiano Reggiano. Season everything with black pepper and whisk well until the content of the pot appear smooth and creamy.

STEP 5

Place the tortellini in 6 greased individual cocottes for baking and cover them with the Parmigiano Reggiano cheese fondue you just made. Flatten puff pastry to ¼ inch thickness and then cut 6 rings the size of the individual cocottes [this could be done in a bigger baking pan and served family style if desired].

STEP 6

Brush the edges with a beaten egg and then turn upside down and cover completely making sure the edges are well pressed against the dish. Brush the top of the puff pastry and bake in the oven at 400F for about 12 mins until the puff pastry turns golden. When ready, take them all out of the oven and brush them with honey and sprinkle them with Parmigiano Reggiano cheese before serving them. Buon Appetito e Buone Feste!

Directions:

STEP 1

Begin by browning the polenta using a bit of olive oil in a saucepan. When browned, add a pinch of white truffle salt to the polenta and proceed to slowly pour warm water into it. Keep whisking the polenta with the water until they are perfectly stirred together and no lumps are visible. Lastly, simmer and keep whisking often for about 5 minutes, until the polenta starts to thicken. You will know that your polenta is done when all the individual grains appear full and tender.

STEP 2

Turn off the heat now and stir 2 tablespoons of white truffle butter along with a can of white truffle thrills and porcini, and ½ cup of Parmigiano Reggiano cheese until it’s completely melted. Cover the polenta and let it stand 5 minutes to thicken. Add the necessary amount of salt before serving.

STEP 3

Top the polenta with 1 tablespoon of butter and 1 tablespoon of freshly shaved Parmigiano Reggiano. You are all set! Enjoy this dish in all of its earthy flavors – Buon Appetito!

Directions:

STEP 1

Season the beef with salt and pepper. Then take a large casserole and heat 2 tablespoons of white truffle oil and add grated onions, carrots, and celery. Stir the mix of vegetables until they are all golden.

STEP 2

In a pan, sear the beef on both sides, then add garlic to it in order to continue to flavor it and cook for one minute while you also continue to season it with salt and pepper. Add some wine and simmer until it is reduced by half and finally add a previously washed Parmigiano Reggiano cheese crust over it.

STEP 3

Place the beef and all contents of the pan in the casserole with the other vegetables in a preheated oven at 350 degrees and cook for about 3 hrs. Check the beef every now and then while cooking and add wine in the casserole to continue to flavor the meat and keep it tender.

STEP 4

When ready, transfer the meat to a cutting board and strain the liquid in the casserole in a smaller pan. Bring the liquid to a boil and let it cook uncovered for a few minutes to to thicken it until it becomes a sauce. Add white truffle butter to thicken the sauce even further and when ready pour it over the beef to add flavor. Place the beef and all contents of the casserole in a clean plate and add plenty of shaved Parmigiano Reggiano over it along with some shaved White Truffle.

Buon Appetito!

Directions:

STEP 1

Preheat the oven to 375° F.

STEP 2

To make the filling: Mix the breadcrumbs and cheese with the broth. Add the eggs, the butter and the seasonings and blend well. This can be done a day in advance. Keep the filling in a covered dish in the refrigerator.

STEP 3

Pound each turkey breast filet until it is thin. This is best done by putting each filet in between two sheets of plastic wrap or parchment paper and pounding it with a meat pounder.

STEP 4

Season each filet with salt and pepper. Put a slice of Prosciutto di Parma on each filet, then put 2 to 3 tablespoons of filling on top of the Prosciutto. Form the filling into an oblong shape, then fold the filet around the filling. Tie the turkey rolls with butcher’s twine to keep them from falling apart during cooking. Keep the turkey rolls cold until you are ready to cook them.

STEP 5

In a frying pan, melt the butter and olive oil. Once it is hot, carefully brown the turkey rolls about on all sides until golden brown. Transfer them to a casserole.

STEP 6

Deglaze the frying pan with white wine, and let the wine evaporate by half. Add the turkey gravy and heat until bubbling. Pour the turkey gravy over the turkey rolls in the casserole. Cover the casserole with aluminum foil and bake in the preheated oven for 30 minutes.

STEP 7

Up to this point the dish can be made ahead. Once the rolls are cool, remove them from the gravy and then snip off the butcher’s twine. Return the rolls to the gravy and just before serving reheat for 10 to 15 minutes. Sprinkle with parsley before taking to the table.

Directions:

STEP 1

One day before you want to serve the lasagna, line a sieve with cheesecloth, set it over a bowl, empty the Ricotta into the sieve and drain overnight in the refrigerator.

STEP 2

When ready to assemble and bake the lasagna, preheat the oven to 375° F. Chop the vegetables into ½-inch chunks.

STEP 3

Heat 4 tablespoons of olive oil in a large non-stick pan. Sauté the chopped vegetables with the fresh herbs and the fennel seeds (if using) until the vegetables are soft, about 10 to 20 minutes. Add more olive oil if the vegetables seem to be drying out. Season with salt and pepper. If you use any frozen vegetables, add them halfway through the cooking time. Set aside. You should have 4 to 6 cups of vegetables.

STEP 4

On the bottom of a 13 x 9 x 3-inch baking dish, spread 1 cup of tomato sauce. Cover with a layer of lasagna sheets, leaving ½-inch gap between the sides of the dish and the sheets.

STEP 5

Spread half the vegetables over the sheets and cover with 1½ cups of tomato sauce. Top the sauce with 1 cup of Mozzarella and ¼ cup Parmigiano Reggiano. Cover with a second layer of lasagna sheets.

STEP 6

Beat the eggs in a bowl, season with pepper and salt, and stir in the Ricotta. Spread the mixture over the lasagna sheets. Top with another layer of lasagna sheets.

STEP 7

Layer the rest of the vegetables, another 1½ cup of sauce, the rest of the Mozzarella and a sprinkling of more Parmigiano Reggiano. Top with the last layer of lasagna sheets.

STEP 8

Stir together the last of the tomato sauce and the heavy cream. Pour over the top layer of lasagna sheets and sprinkle with the rest of the Parmigiano Reggiano. Cover with foil and bake for 40 minutes. Remove the cover and bake 15 minutes more. Let sit at least 15 minutes before serving.

STEP 9

As in any lasagna recipe, you can make the sauce and vegetables in advance and use no-boil lasagna noodles to speed up the preparation. And you can use store-bought marinara sauce for this vegetable lasagna if you have no time to make our Simple Tomato Sauce. The directions are easy for making the vegetables for this vegetable lasagna, but you can also cook them for this easy lasagna recipe by tossing them with olive oil, spreading them on two baking sheets, and roasting them in the oven for 20 minutes. You can even cook them up to two days before assembling this lasagna recipe, which will surely become a reliable favorite.

Directions:

STEP 1

Use white or brown mushrooms, or a mixture of fresh white and wild mushrooms such as chanterelles, shitake and oyster mushrooms (if combining fresh and dried mushrooms, use 8 ounces fresh mushrooms and 1 ounce dried mushrooms). Clean and slice the fresh mushrooms and soak, drain and chop the dried mushrooms.

STEP 2

Heat the butter and olive oil in a large heavy-bottomed pan. Add the onion and thyme and cook over medium heat until the onion is translucent. Add the mushrooms and continue cooking until they give off liquid and reabsorb it as you keep cooking. (Note: You can make the mushrooms ahead of time and reheat them before you start the risotto.)

STEP 3

Heat the broth in a saucepan and correct for saltiness. It will determine how much salt you need to add to the risotto while it cooks.

STEP 4

Add the rice to the mushroom mixture. If there is no oil or butter left, you may need to add an extra tablespoon or two of butter. Stir the rice continuously for 2 to 4 minutes until it is glossy and the edges of the rice grains are translucent.

STEP 5

Add the white wine and stir. The mixture will bubble vigorously. Once most of the wine has evaporated, start adding the broth, a ladle at a time, and stir the risotto continuously to prevent the rice from sticking. Correct the saltiness to taste.

STEP 6

Keep adding broth as soon as the previous ladle of broth has been absorbed. You will need 6 to 8 cups in total, depending on how much broth the mushrooms absorbed, and how much is evaporating during cooking. Keep stirring while you add the broth.

STEP 7

After approximately 20 minutes your risotto should be cooked. Taste to make sure the rice is done, and add a last ladle of broth if you like your risotto more soupy. Add the grated Parmigiano Reggiano cheese and stir. Taste and adjust the seasonings at this point.

STEP 5

Shave the wedge of Parmigiano Reggiano with a vegetable peeler into slivers.

STEP 9

Serve the risotto immediately. and pass Parmigiano Reggiano slivers at the table for scattering over the plates.

Note:

If you aren’t serving your risotto immediately, undercook it by about 4 minutes. Make sure it is fairly wet when you shut off the heat and press some buttered greaseproof paper directly on top of the rice. Cover the pan with a lid, the risotto can be left for 15 to 20 minutes but no longer. Before serving, check to see if the rice needs more liquid and proceed as in Number 7. When properly cooked, your risotto will be creamy from the starches in the rice.

Directions:

STEP 1

Heat the olive oil over medium heat in a large skillet. Add the shallot and cook, stirring occasionally, until the shallot is browned and soft.

STEP 2

Add a half spoon of hot water and salt. Stir in the puréed tomatoes (pomodoro, in Italian). Cook the sauce for approx. 15 minutes, stirring occasionally. Once the sauce has thickened, stir in the fresh basil.

STEP 3

Bring a large pot of salted water to a boil, cook the pasta “al dente”, which means that the pasta should be tender but still firm to the bite.

STEP 4

Add the spaghetti to the pomodoro sauce in the skillet, add some extra virgin olive oil and 1 spoon of grated Parmigiano Reggiano. Stir until the sauce coats the spaghetti, we call this ”legatura”, meaning the pasta bonds with the sauce. Plate the spaghetti like as a nest at the center of the plate. As a finishing touch, garnish with basil leaves and finely shaved Parmigiano Reggiano. Buon appetito!

Directions:

STEP 1

Cut the pancetta in small cubes, Peel and crush the garlic.

STEP 2

Heat the olive oil in a large soup pot. Cook the pancetta, onion and garlic until the onion is soft. Add the other vegetables and cook, stirring occasionally, for about 5 minutes.

STEP 3

Add the broth (you can use Parmigiano Reggiano Broth or vegetable broth instead of chicken broth), tomatoes, oregano, 1 teaspoon of salt and ½ teaspoon of pepper. Cook for about 15 minutes. Taste for salt and pepper and adjust seasoning if necessary.

STEP 4

Add the beans and the pasta and cook for 10 to15 minutes more, or until the pasta is cooked. Add the parsley before serving. Serve the soup in deep bowls and sprinkle with a few tablespoons of Parmigiano Reggiano cheese.