- 4
Ingredients
- For the mock tartufo ravioli:
- 2 1 3/4-oz summer truffles
- 1 1/2 tbsp tartufo oil
- For the truffle skin:
- truffle skin (see previous step)
- For the hot summer truffle gelatin:
- 1 cup summer truffle stock (see previous step)
- pinch powdered agar-agar
- For the Padrón pepper seeds:
- 32 Padrón peppers
- 1 1/4 cup 0.4º olive oil
- For the yogurt:
- 1 greek yogurt (7/8 cup)
- To finish:
- 1 1/2 tbsp tartufo oil
- Maldon salt
Preparation
Step 1
For the mock tartufo ravioli:
1. Clean the truffle with a brush under running water.
2. Peel the truffle and keep the skin.
3. Trim one of the truffles so that it is ¾" in diameter and cut it into 12 slices that are 1/10" thick.
4. Trim the other truffle so that it is 1" in diameter and cut it into 12 slices that are 1.5 mm thick.
5. Spread with truffle oil.
For the truffle skin:
1. Bring the truffle peel and the water to the boil over a low heat. When it has reached the boil, continue boiling for 5 min.
2. Remove from the heat, cover and leave to infuse for 30 min.
3. Strain and sieve. Season with salt.
For the hot summer truffle gelatin:
1. Mix the truffle stock and the powdered agar-agar together.
2. Stirring continuously, bring to the boil over a medium heat, remove from the heat and whisk.
3. Pour a 2/3" thick layer in a dish and leave to set in the fridge for at least 3 hours.
For the Padrón pepper seeds:
1. Fry the peppers in piping hot olive oil for 20 seconds.
2. Use a slotted spoon to remove them and drain on kitchen paper.
3. Use a pair of scissors to cut the base of the stem and remove the seed pods and keep on one side.
For the yogurt:
1. Place the yogurt in a baster and beat.
Final Steps & Preparation:
1. Place 3 slices of truffle, which should be ¾" each in diameter. Place a hot truffle gelatin cylinder on top of them.
2. Arrange 5 Padrón pepper seeds between the truffle slices.
3. Heat the dish in the salamandra for 25 sec.
4. Arrange 3 of the 1" diameter truffle slices on top of the gelatin. Heat for 10 seconds.
5. Drizzle a zigzag of Greek yogurt in a ring around the ingredients. Repeat with the tartufo oil.
6. Sprinkle Maldon over the truffle raviolis and the seeds.