Spring garden with ricotta and bianchetto truffle
An inebriating proposal, like the perfumes and flavors of seasonal fresh vegetables. The land and its seasons, the earth and its fruits, with the colors and scents of a newborn nature give us moments of pleasure involving all the senses. A stage for beauty and goodness to express themselves also through some uniquely genuine and fresh dishes.
On this occasion, our chef Michele Pidone brings a whole garden to the table, made of the very fruits of the earth like seasonal vegetables and bianchetto (spring white) truffle. A lively dish wearing the colors of spring, a fresh and versatile proposal that can be a starter or a main course for tasty buffet aperitifs.
A recipe that smells like nature and simplicity, enhanced by a touch of bianchetto truffle with its intense perfume and inebriating taste.
Let’s start with the shopping list:
100g fresh bianchetto truffle
150g flour
125g butter
100g grated Parmesan
200g ricotta
100g carrots
100g fava beans
100g zucchini
n.4 asparaguses
n.2 artichokes
n.4 radishes
n.1 red pepper
salt and pepper to taste
extra virgin olive oil to taste
white vinegar to taste
Let’s now move on to the preparation.
Let’s start by creating the basis of our dish, i.e. the Parmesan cookie. In order to do so, mix the flour with the butter and the grated Parmesan cheese. Roll out the mixture and cut it in the shape you prefer then cook it at 180°C (350°F) for approximately 15 minutes. In the meantime season the ricotta with salt, oil and some of the bianchetto truffle you previously grated. Then cook the cleaned and sliced artichokes. Roast the pepper and cut it into strips.
Clean the zucchini, cut it and blanch them in salted boiling water, then sauté them in a pan. It is now time for the radishes: blanch them and season with salt, oil and white vinegar. Then boil and season the rest of the vegetables with salt and olive oil. At this point, place the Parmesan cookie on the dish and fill it with the previously flavored ricotta and all the seasonal vegetables. Finally, enrich your spring garden with flakes of fresh bianchetto truffle and let its taste inebriate you. Enjoy!
