copyright, 2008, art of living,PrimaMedia,Inc, The Basic Art of Italian Cooking

Tartufi (truffles) are considered by many to be  a ‘mystery of nature’.  Gaio Plinio Secondo known as Plinio il Vecchio, born in 79 AD  wrote in Naturalis Historia- ‘that tartufi are born spontaneously and not from seeds and they live without roots’, according to Plinio the origin of tartufi   remain always in an ‘aura of mystery’ and to this day that remians true..

According to botanists tartufi (truffles) are categorized as a ‘fungus’ that live under ground that is rich in water, minerals and near the roots of a tree. They live in symbiosis with the tree root.

Tartufi are rich in fiber ,a complete protein and easily digested.

Truffles have long been a part of the history of the gourmet table. It was said that Lord Byron kept a truffle on his desk, he believed that the perfume of the truffle ignited his creativity. Alexander Dumas (the writer of The Three Miusketeers) described tartufi as one ofthe most maginifient ingredients of the table.

You can find truffles in many regions of Italy-Abruzzo, Tuscany, Umbria and others. For this a national association known as the”Associazione Nazionale Citta di Tartufo” (National Association of Truffle Cities) has been formed to discover new ways of finding and growing this ‘mystical fungus’.

Truffles (tartufi) come in black and white. The white truffle is the more delicate and costly. Most gourmet stores carry truffles But if you canlt find fres htruffles, you can find them jarred in olive oil or truffle oil.

Truffles have a strong taste and a very little goes a long way. To experience the taste of truffles, drizzle (sparingly) some truffle oil on top of a plate of risotto or grate (sparingly) some fresh truffle on a plate of pasta or pizza. Not even a full teaspoon of grated truffle is needed to experience the flavor.

Since we live in a region where truffles are found- I always find presents of a tartufi or two left for me at home in the winter. Truffles have become my favorite present and I use them to flavor everything.

Here is a recipe we have been working on in The Basic Art of Italian Cooking kitchen here in Italy to experiecne the truffles in season now:

Risotto con Tartufo

*1 cup of rice (carnaroli or arborio)

*2  tblsps + 2 tsps extra virgin olive oil

*2 scallions

*4 large oysters-steamed

*1 white truffle

*3 tblsps parmigiano cheese grated

* 2 quarts Vegetable Broth

*1/2 cup dry white wine

Heat vegetable broth till boiling, lower heat and let simmer. 

Cut scallions into small rounds. Place olive oil in saute pan and heat, place in scallions and saute till just about golden. Place in rice. Saute for 30 sedonds.   Add in white wine,  consistently stirring. When liquid is absorbed begin adding in broth approx 1/2 cup at a time and stirring till liquid is absorbed. Repeaat till rice is cooked till al dente (approx 18 minutes). Stir in parmigiano cheese and drizzle approx 2 tsps on top, stir risotto. Remove from heat.

Divide into 4 portions and place on 4 plates. On top of risotto, place an open steamed clam and on top of this place a few very thin slices of white truffle.

For more great recipes get a copy of the best selling book The Basic Art of Italian Cooking at http://www.marialiberati.com

“Mangia Bene, Vivi Bene”
Maria

copyright, 2008, Maria Liberati 

Tonight, I finished up one of my wine education and wine pairing events at a  winery. Something that no one seemed to have a clue about was what temperature should their wine be served at. Ahh.. this brought to mind my good friends GianLuca and Velia from the famous wine bar in Orvieto (Italy)- the Champagneria!!
A little wine bar in the main piazza of Orvieto but a place where one can get an education about wines from all over the world. Here is some information that I have learned from sommeliers like GianLuca and vineyards that I have trained at in Italy.The temperature that you serve the wine is just as important as the quality of the wine itself. You are making a grave mistake if you serve a great wine at the wrong temperature, the special qualities of that wine will not be evident .

Here are the perfect temperatures the different type of wines should be served:
*Champagne-46 degrees  F

*Dry white and rose wines- 50 degrees F

*Light red wine- 57  degrees F

*Sweet wines and liqueuers- 46 degrees F

If the wine is too cold, pour iti n the glass and leave for a few minutes to warm up.

The glases the wine is served in is just as important. Clear, transparent glases are the best so that one can experience the wine. But also a glass that has a long stem is best to serve wine so that your fingers do not touch the part containing the wine and do not modify the temperature of the wine in any way.

Dry spumante and champagne should be served in a flute so that one can see the bubbles and the perfume of the wine is released slowly.

However, sweet champagne and sweet spumante should be served in a cup like glass.

This is the season for grapes and they are at their best. My favorite recipe for taking advantage of the luscious grapes of Fall is a risotto with white grapes and white wine.

It reminds me of being at the being at the farm in Tuscany where I do all my cooking programs-the crisp autumn evenings and the warmth of the risotto..

“To make a friend, a glass of wine is enough, to maintain the friendship you need a whole bottle” as an old Italian saying goes..

Risotto all’uva Bianca (risotto with white grapes)

* 1 cup rice for risotto (carnaroli or arborio)

*1/2 lb firm white grapes

*1 small white onion

*4 tblsps parmigiano-reggiano cheese

*1/2 cup dry white wine

*2 tblsps butter

*1 quart vegetable broth

Wash grapes , cut in half and take out seeds. Melt butter in saute pan, then place in chopped onion. When onion is transparent add in dry rice and let toast for a minute. Add in wine, and when the liquid evaporates place i n 3/4 cup vegetable broth. Stirring constatnly. Repeat until rice is al dente-approx 18 minutes. However, at mid cooking, add in grapes and stir in. Then remove from heat and add remaining butter and top with greated parmigiano-reggiano cheese. Serve immediately. Serve with glasses of dry white wine.

For more great recipes, get your copy of the best selling book The Basic Art of Italian Cooking at http://www.marialiberati.com
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copyright, 2008, Maria Liberati 

What perfect way to bring  in Fall than with a dish of risotto…perfect for those chilly, fall evenings. Risotto ..culinary poetry for the senses..

Risotto is a dish that can please anyone because it can be made with many different vegetables or with just  broth, butter , grated parmigiano-reggiano cheese and some olive oil.  

But culinary ‘poesia’ or poetry is the perfect desription for this perfect dish. Laborious to make, say some, but others call it a ‘labor of love’. For when you’re dish is finished cooking..you are sure to fall in love  with the creamy smooth dish of rice.. it is a dish that is an experience that evokes emotion and (hopefully) you are sharing this experience with someone special.. culinary ‘poesia’ (poetry).

Risotto with Porcini Mushrooms

1 ½ cups rice for risotto (arbori or carnaroli)
2 ozs., dried porcini mushrooms
1 envelope of saffron
1 tblsp butter
4 tblsps greated prmigiano-reggiano cheese
1/3 onion
1 tablespoon extra virgin olive oil
4 cups vegetable broth

½ cup dry white wine

Place dried mushrooms in ½ cup warm water and let soak for 10 minutes.Chop onion and saute in olive oil, add in rice till toasted. Add in white wine, stir till liquid is absorbed. Add in ½ cup hot broth. Stir consistently and when liquid has been absorbed add in again and repeat. Add in musrhooms and the water they were soaked in. When liquid is absorbed add in broth and continue till cooked. Total of approx 15-18 minutes till al dente. At almost end of cooking. Dissolve saffron in 2 tblsps broth in seperate cup. Then add in, stir, when rice is al dente remove from heat. Stir in butter, parmigiano-reggiano cheese and serve hot. Serve with  dry, white Pinot Grigio

L’appetito vien mangiando!!

Maria

For more great recipes and tips get your copy of the bestelling book The Basic Art of Italian Cooking at http://www.marialiberati.com