Paolo was born and raised in Italy where he took his M.S. in electronic engineering and biomedical technology. A scientist at heart, he turned food blogger after moving to Vancouver where he has been living since 2001.
Enjoy Paolo's delish post about truffles, one the main ingredients of the Piedmont cuisine :P
- Risottos (often together with porcini mushrooms).
- Various pasta dishes (especially egg pastas, such as tagliatelle, pappardelle or maltagliati, generally along with a butter, cream, or mascarpone sauce).
- Truffle omelets (for a stronger truffle flavor, the uncracked eggs can be kept in an airtight container along with the truffle for a couple of days before use).
- Paired with Foie Gras.
- Costolette alla Valdostana (cutlets as made in the Aosta Valley, located in the western Alps).
- Sauces to pair with meats, including beef tenderloin.
- "Tartufo bianco" - (white truffle), consisting in "fior di latte" (cream) and coffee gelato, sprinkled with white chocolate shavings.
- "Tartufo nero" (black truffle), which consists in chocolate and "fior di latte" gelato, covered in unsweetened cocoa powder.
- 280g fresh or dried egg pasta - I recommend pappardelle (one of the widest cuts), but tagliatelle, or fettuccine can also be used
- 1 cup light cream (10% fat)
- 30g fresh black truffle (a small one)
- 30g unsalted butter
- 4 garlic cloves, crushed
- Nutmeg, salt, and pepper
- Parmigiano Reggiano, grated (optional)
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on twitter: @quatrofromaggio
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