Serves 4-6 Ingredients 1/2 lb fusilli pasta1 pint whole milk, heated1/4 cup flour1/4 cup olive oil1/4 cup grated parmesan cheese1/2 cup shredded fontina cheese1/4 cup shredded sharp yellow cheddar cheeseSalt and pepper to taste1/4 lb cripy bacon, broken into pieces1/2 cup breadcrumbs1 tablespoon Sabatino Tartufi Truffle Zest & Cheese Seasoning1/4 stick butter, melted1 teaspoon Sabatino Tartufi White Truffle Olive OilSabatino Tartufi fresh White Truffles, optional Directions Pre-heat the oven to 350°F degree. Prepare a buttered coated oven-safe dish; set aside. Bring a large pot of salted boiling water to a boil, cook the fusilli al dente, and drain (do not...
Serves 8-10 Ingredients Four 6 oz bone-in fresh organic chicken breasts, skin on1 medium Fresh Sabatino Winter Black Truffle, sliced thinSalt and freshly ground black pepper 1 stick un-salted butter, divided 2 tablespoons olive oil, divided2 cups mixed mushrooms sliced (cremini, shiitake, cepes)¼ cup minced shallots1 tablespoon Sabatino Truffle Zest¾ cup white wine¾ cup chicken broth¼ cup heavy cream 2 teaspoons torn fresh thyme leaves 1/2 lemon, zested Chopped parsley for garnish Directions Pre-heat oven to 350°F degrees. Carefully separate skin from chicken breast and slide in the thin black truffle slices. Carefully smooth skin back over chicken breast. Season the breasts with salt and...
1 baguette, sliced into 20 ½” bias cut slicesExtra-virgin olive oil2 cups whole milk ricotta, drainedSalt and pepperSabatino Truffle Honey2 lemons, grated zest Fresh Truffles, optional
Preheat oven to 350°F degrees.
Arrange the sliced baguettes in a single layer onto a baking sheet.
Lightly brush the slices with olive oil. Bake until golden brown, about 15 minutes.
Divide ricotta among crostini. Season with salt, drizzle lightly with olive oil and Truffle honey.
Top with lemon zest and freshly grated pepper.
Sabatino Tartufi Culinary Team
Serves 4 Ingredients 1 Quart chicken broth3 Tablespoons unsalted butter, divided1 Tablespoon olive oil½ small white onion, finely chopped1 1/4 cups Arborio rice½ cup dry white wine1 teaspoon Sabatino Tartufi White Truffle OilSabatino Tartufi Truffle Salt, to tasteGround black pepper, to taste¼ cup grated Parmesan cheeseFresh White Truffles, optional Directions Preheat oven 400˚F. Heat the broth to a simmer in a stockpot over medium-low heat. Once simmering, reduce heat to low. Heat 1 Tablespoon butter and oil in a large saucepan over medium heat. Add the onion, and sauté for 3 minutes until translucent. Add the rice, and stir...