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Gino D'Acampo's three truffle recipes

Gino’s giving us a masterclass in one of his favourite things - truffle! He’s showing us how we can add luxury and finesse to a simple meal with one magic ingredient.

There's scrambled eggs with a touch of truffle, a Milanese with shavings of truffle, and a simple pasta with truffle.  

Scrambled egg

Serves: 4

Ingredients

Knob of butter 

8 eggs 

Salt and freshly ground black pepper 

8 slices of Ciabatta 

Pinch of paprika 

Truffle oil 

Method

1. To make the scrambled eggs, melt the butter in a pan, once sizzling add the eggs over a low heat and gently stir to scramble

2. Keep the eggs moving being careful not to over cook

3. Toast or griddle the ciabatta until golden

4. To serve, place the ciabatta on to the plate, dust the paprika over the bread and then top with the scrambled eggs and drizzle of truffle oil

Tagliatelle with truffle

Serves: 4

Ingredients

250g dried tagliatelle pasta, cooked to packet instructions 

75g salted butter 

125g Pecorino cheese, finely grated 

Fresh truffle, grated 

Method

1. Cook the pasta in a large saucepan of boiling salted water until al dente. Drain and tip back into the same pan.

2. Melt the butter in a large frying pan over a medium heat

3. Using tongs lift the cooked pasta into the frying pan to evenly coat in the butter, add freshly milled black pepper and the pecorino cheese, lightly move the pasta around the pan to coat

4. Take the pan off the heat, transfer to a serving bowl and grate over the truffle to serve. 

Pork Milanese with truffle

Serves: 4

Ingredients

4 bone-in pork chops (about 200-250g each), trimmed

5 medium eggs

250g dried fine breadcrumbs

250ml olive oil

4 rosemary sprigs (about 10cm long)

4 garlic cloves, peeled

 

Lemon slices to serve

Salt and freshly ground pepper

 

To serve, shave the fresh over (optional)

Method

1. Place the chops on a board. Using a sharp knife, scrape any skin from the outside of the bone until clean. Using a meat mallet, rolling pin or heavy-based pan, pound the pork to about 5mm thick. Make about 3 cuts in the fat to stop the meat from curling. Set aside. 

2. Break the eggs into a large bowl and season with salt and pepper. Place the breadcrumbs on a large plate or tray. 

3. Dip each chop in the breadcrumbs (shake off any excess), then in the eggs (make sure the meat and bone are completely immersed), then in the breadcrumbs again. Ensure each chop is evenly coated. 

4. Place the chop on a board and press down the meat slightly using the palm of your hand

5. Put the oil in a large frying pan, add the rosemary and garlic and place over a medium heat. To check if the oil is hot enough for frying, sprinkle some breadcrumbs into the oil; if the breadcrumbs start to sizzle, the oil is ready.

6. Fry the chops in 2 batches for 4 minutes each side or until light golden brown (if you prefer your meat more well done, fry for 1 minute longer each side). Drain on kitchen paper. Sprinkle over a little salt and serve with the lemon slices and shavings of fresh truffle.

With thanks to the following suppliers for the fresh black truffle and selection of truffle oils. 

Truffle Hunter trufflehunter.co.uk

Truffle Guys truffleguysuk.com

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Weekdays 10am-12:30pm ITV