How To Use Our Products

Ingredients 350g spaghetti 8 egg yolks 2 whole eggs 230g pig cheek 80g smoked pancetta 15g pecorino cheese 80g parmigiana  Grinding pepper 95g black truffle pâtéProcess  Cook the spaghetti in boiling water as indicated on the package;  Cut the pig cheek and the pancetta into cubes, cook in a pan without adding oil. Lower the heat and cook until crispy and caramelized. Set aside in the pan.  In a bowl, place egg yolks, eggs, black truffle pâté, and all cheese. Whisk until combined.  Drain the pasta and place it in the pan with the pig check with a little pasta water.   Turn the heat to high and cook for 30 seconds or until combined and warm.  ...

Stuffing Ingredients 2 onions  2 carrots 1 small cabbage 250g soy sprouts 25ml truffle oil 100g truffle pâté Roulade Ingredients 8 Filo pastry sheets990g sunflower oil   Stuffing process  Cut all the vegetables in to julienne and cook over high heat in a wok. Add the truffle oil as you go.  Let cook for 5 minutes, then turn off the heat. Add the soy and truffle pate. Let it cool.  Roulade Process and Finishing Cut the filo pastry sheets and place 2 tablespoons stuffing on it. Wrap it up to roulade.  Fry the roll at 160 degrees Celsius until they are golden brown.   Drain from oil and serve! 

Mascarpone Cream Ingredients  1 kg mascarpone 400g egg yolk 300g egg white 250g Truffle Honey  Tiramisu Ingredients 1 pack of ladyfingers 1L coffee Cocoa powder  Mascarpone Cream Process  Fluff the egg white with the help of an electric hand mixer; Add the eggs, sugar and mascarpone, mix until combined. With a silicon spatula, incorporate the egg whites, using long upwards motions to fold the mixture together until combined.   Tiramisu Process and Finishing Wet the ladyfinger in the coffee one by one. Once wet, quickly lay them on the surface of a high rimmed rectangular baking pan.   Cover them with part of the cream, making sure the entire surface is covered.  Do...

Meat Ingredients 300g pancetta 5g salt 10ml sesame oil 20g fresh ginger 1 scallion  100ml sake 100ml soy sauce 20g sugar 100ml water  Ramen Ingredients 2L dashi broth  1 garlic clove 1 scallion 50ml sesame oil 150g miso 25g sugar 25ml sake 5g salt 5g ginger 20g combo seaweed 40ml oyster sauce 100ml soy sauce 100g black truffle pate 320g noodles  Marinated Eggs ingredients 4 eggs 200ml water 50ml soy sauce 50ml mirin  Meat Process  Put all the ingredients in a pot and let everything cook slowly for about an hour. Leave it to rest covered for another 2 hours.  Marinated Eggs Process Cook the cold eggs in boiling water for about 6 minutes.  Cool them in water with ice and then peel them.  In a bowl, mix water, soy and mirin. Put the peeled eggs in and marinate for about 2 hours.   Ramen Process In a cooking pan,...