by : JRE chef Fabrzio Veznaver (Restaurant Pergola)
Shellfish scallops on a bed of cream of zucchini, mayonnaise with saffron and truffle.
Scallops in the Karlić way
Preparation:
Baked scallops with three kinds of cheese (goat Karlić with truffles, Loborika cow cheese and Parmesan cheese) and grated fresh black truffle.
Tagliatelle with wild Istrian asparagus in truffle sauce and scallops and poached egg spilled.
The first asparagus started to grow so that we immediately take advantage of this delicious dish.
Horse steak tartare with truffles by Ivan Karlic
Ingredients
- 40ml Cognac
- 2 anchovy fillets
- 2 garlic cloves, chopped
- 1/2 cup minced shallots
- 1 tablespoon drained, chopped capers
- 2 tablespoons Dijon mustard
- 1 1/2 teaspoons grated orange zest
- 1/4 cup olive oil
- 1 teaspoon Worcestershire sauce
- 1 pound beef tenderloin, freshly ground
- 10g salt and cracked black pepper
- 1/4 cup chopped fresh flat-leaf parsley
- 1 tablespoon white truffle oil
- 10ml limon juice
- 40g fresh truffles
Preparation:
1. In a chilled mixing bowl, mash the anchovies and garlic with a fork to make a paste. Add the shallots and capers and mash them into the paste. Add the egg and whisk it into the paste with the fork. Whisk in the mustard and orange zest.
2. In a slow, steady stream, add the olive oil, whisking constantly until incorporated. Whisk in the Worcestershire sauce. Add limone juice, cognac, fresh truffle and oil with truffles.
3. Add the beef and mix well with a wooden spoon. Season to taste with salt and pepper. Sliced fresh truffles on the top
Chef Fernando Perez Arellano, Restaurant Zaranda, hotel Castell Son Claret, Mallorca- Michelin
The Black Egg
“Dough” of squid stuffed with truffles and egg yolk.
On the side of the spawn of cuttlefish and fried red rice.
Chef Fernando Perez Arellano, Restaurant Zaranda, hotel Castell Son Claret, Mallorca- Michelin
Clay steamed artichoke lucullus.
Chef Filippo Saporito, Restaurant La leggenda dei frati, Firenca, Michelin
Risotto with topinambour, lemon, shallots and truffles.
Confit od sabljarke
(Gatto nero, Novigrad)
Ingredients
- 150 gr sabljarke
- suncokretovo ulje
- 50 gr ljubičastog luka
- par sušenih rajčica
- dvije grančice ružmarina
- cvijet kapara
- jedna manja tikvica
- jedna srednja mrkva
- alfa alfa klice
- tartuf
- ulje od tartufa
- sol
- papar
Preparation:
U usku manju posudu poredati po dnu ljubičasti luk narezan na kolutove.Sabljarku odrezati na željenu veličinu i oblik te ju začiniti i položiti na luk.Dodati u posudu ulje u količini da prekrije sabljarku.U ulje natrgati jednu grančicu ružmarina i dodati par sušenih rajčica. Posudu staviti na vatru i paziti da se priprema na temperaturi ne većoj od 70 stupnjeva celzija-ne smije kuhati. Nakon što se ulje zamuti pa ponovno izbistri confit od sabljarke je gotov. U međuvremnu tikvicu i mrkvu narežemo na tanke trake koje blanširamo u slanoj vodi. Tikvice i mrkvu naizmjence slažemo na tanjur kao podlogu za sabljarku.Sabljarku položimo na mrkvu i tikvice te garniramo tanjur s cvijetom kapara,sušenom rajčicom i grančicom ružmarina iz confita te alfa alfa klicama.Na vrh jela naribamo sviježi taftuf i prelijemo s malo ulja od tartufa.
Salata od hobotnice i tartufa
(Gatto nero, Novigrad)
Ingredients
- 150 g hobotnice
- 50 g domaće skute
- aceto balsamico
- ulje od tartufa
- sol
- papar
- sviježi tartuf
Preparation:
Na žaru ispečemo skutu,koju položimo na tanjur kao podlogu za salatu. Hobotnicu skuhamo,narežemo i začinimo gore navedenim sastojcima,te ju položimo na skutu. Na vrh salate naribamo par listića sviježeg tartufa i pokapamo par kapi ulja od tartufa.
Filled red porgy
(Konoba Da Lorenzo, Umag)
Ingredients
- 300-350 g of red porgy
- white truffle
- 0,50 g zucchini
- 0,30 g carrots
- 0,30 g leek
- 0,10 g butter
„Potato snow“ ingredients
- 100 g potatoes,
- 100 ml cream
- 100 ml cooking cream
- salt, white pepper
- whipping siphon (2 cartridges)
Scallop with truffles
(Restoran Stari Kaštel, Buje)
Preparation
Prepare truffle and potato mousse. Prepare the ravioli dough and fill ravioli with curd cheese and grated truffles. Flambée fresh scallop on cognac. Arrange on a plate, decorated with fresh basil and
edible flowers.
Fuži with black truffles
(Konoba Hum, Hum)
Ingredients
- 600 g fuži (traditional istrian noodles)
- 100 g butter
- 80 g fresh black truffle
- cooking cream
- parmesan cheese (as you like)
Preparation
Cook istrian fuži in salted water for 12 to 15 minutes. Braise grated fresh truffle on butter, add little salt and cook over light heat. Pour cooked sauce on fuzi, stir lightly and add Parmesan cheese, if desired.
Truflles ravioli
(Konoba Volte Buzet)
Dough ingredients
- 2 eggs
- 0,5 kg flour
- 1 dl water
- salt
- oil
Truffle sauce ingredients
- 20 g butter
- 30 g truffle
- 2 dl cream
- salt
- pepper
Filling
- 100 g Parmesan cheese
- 100 g Gauda cheese
- 2 eggs
Preparation
Prepare the ravioli dough. Mix Parmesan cheese, Gauda cheese and eggs and fill ravioli with this filling. Cook ravioli in salted water. Melt butter, add truffles, cream, salt and pepper and serve.
Boškarin beefsteak
(Konoba Vrh Buzet)
* Boškarin is the white grey long horned cattle in Istria, a symbol of the region.
Ingredients
- 250 g boškarin meat
- 20 g truffles
- 2 tablespoons of olive oil
- salt
- pepper
Preparation
Fry steak on both sides on heated pan. When the steak is done, place it on a warm plate, salt it and pepper. Sauce with olive oil and grated truffles
Truffles ravioli
(Kantina Melon Petrovija, Umag)
Ingredients
- 120 g ravioli,
- 50 g istrian prosciutto,
- 50 g asparagus
- 1 dl cooking cream
- tablespoon olive oil
- tablespoon tartufata
- 30 g truffles
- teaspoon truffle oil
- salt or Vegeta
- teaspoon butter
Preparation
Parch asparagus and prosciutto on olive oil, add cooking cream, butter, tartufata and cooked ravioli. Season as you wish, mix all together and leave 2-3 minutes to cook. At the end, add truffle oil,
and (when served) grated fresh truffles.
Add Parmesan cheese if desired
Truffle frittata
(Oštarija Rondo Buje)
Ingredients
- 2 eggs,
- 50 g black truffle
- pepper
- salt
- olive oil
Preparation
Whisk eggs with grated truffles, season with salt and pepper. Add eggs on preheated oil. Serve on the plate and grate truffles as leaflets.
Add parmesan cheese if desired.
Potato velute on cutttlefish bed with black truffle
(Restoran San Rocco , Brtonigla)
Ingredients
- 300 g cuttlefish
- 300 g potatoes
- 20 g butter and olive oil
- 40 g black truffle
- 1,2 dl white vine
- 80 g onion
- 8 g cuttlefish ink
Preparation
Stew onion on olive oil, add cuttlefish and stir until cuttlefish softens (10 minutes). From time to time add wine and cook 30 minutes over light heat. At the end add cuttlefish ink and reduce to desired density. At the same time, cook potatoes and prepare mousse or veluté. Serve in a cup accenting different colours of layers and ingredients. Bottom layer is cuttlefish al nero, and top layer is potato mousse with black truffle leaflets.
Sea bass „Divino“
(Restoran Divino Poreč)
Ingredients
- sea bass fillet
- scampi (shelled and deveined)
Ingredients for the truffle parfait
- onion
- potato
- butter
- tartufata
- cooking cream
Preparation
Fill the sea bass fillet with scampi, steam to remove the skin and then grill the fillet. Braise onion and potato, add tartufata and cooking cream and mix all ingredients into a parfait. When serving, grate some fresh truffle on.
"Fritaja" (scrambled eggs) with black truffles
Ingredients
– 50g chopped black truffles (fresh or in olive oil)
– 60g butter
– 40g grated parmesan cheese
– 30g grated truffle cheese
– 8 eggs
– a pinch of salt
Preparation
– melt butter and add black truffles chopped into tiny bits
– when it starts to boil add eggs beaten into a foam in which you have added a pinch of salt and grated truffle cheese
– In the end add parmesan cheese into the finished “fritaja”
recipe by Radmila Karlić
Istrian "fuži" (traditional Istrian home made pasta) with truffles
Ingredients
– 500g dried fuži
– 100g butter
– 50g truffle butter
– 200ml cooking cream
– 50g truffle pate
– 70g fresh white truffle (or frozen)
– 200g grated parmesan cheese
– salt
– two drops of white truffle-flavoured olive oil
Preparation
– melt butter in a frying pan
– add white truffle pate, cream, oil and cheese
– cook on low heat for one minute
– when the sauce is ready add white truffles chopped into tiny bits
– cook fuži in salted water, drain them and pour the sauce over
recipe by Radmila Karlić
Tartufata spread
Ingredients
– 90g salsa tartufata
– 180g cheese spread
Preparation
– mix salsa tartufata and cheese spread well
– spread on toasted bread and serve it
recept od Radmile Karlić
Truffle filled pastry
Ingredients
– 500g (1 pack) pastry dough
– 500g fresh cottage cheese
– 90g salsa tartufate (a bit of black truffle chopped into tiny bits – not required)
– 2 eggs
– 50g parmesan cheese – grated
– a teaspoon of salt
– for the spread 60g to 80g butter
Preparation
– add in cottage cheese: tartufata, salt, grated hard cheese, eggs and stir well manually
– divide the pastry dough into three parts, roll out the dough into a thin layer in order to get three thin strudels
– spread the filling over the layers, roll up and put them into a baking pan
– slice right away while cold into small cubes but don’t exactly make a full cut, then brush with melted butter
– bake at 200 °C for about 40 minutes
It is best to serve them as a hot starter together with sliced cold cuts or in a combination of sweet and salty by pouring truffle honey over pastries while they are still warm.
recipe by Radmila Karlić