Il Mulinos Tartuffo Recipes

TARTUFO

Tartufo image

Provided by Brian Boitano

Categories dessert

Time 55m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/2 cup sugar
1/4 cup water
1/3 cup heavy cream
1 teaspoon vanilla extract
1/2 teaspoon salt
3/4 cup crushed chocolate cookies
1/2 cup chopped bittersweet chocolate
1 pint vanilla ice cream
4 brandied or maraschino cherries
4 sprigs mint

Steps:

Caramel sauce:
In a heavy saucepan over medium-high heat, combine the sugar with 1/4 cup of water.
Bring to a simmer and cook until the mixture turns a deep golden brown. Remove from the heat and carefully whisk in the heavy cream, vanilla extract and salt. Set aside to cool to room temperature.
Tartufo:
Combine the cookie crumbs and chocolate chunks in a large resealable bag.
Using a large round ice cream scoop, scoop out a ball of ice cream and leave it in the scoop. Poke a hole in the center of the scoop with a handle of a wooden spoon and put a cherry into the hole. Cover the hole with a bit of ice cream and put the scoop of ice cream into the bag of cookies and chocolate pieces. Shake around pressing gently to completely coat the ice cream. Put the scoop on a tray and freeze for 30 minutes. Repeat the process with remaining ingredients.
Before serving, divide the caramel sauce among 4 plates. Remove the Tartufos from the freezer and slice them in half. Arrange 2 halves on each plate and garnish with mint sprigs.

IL MULINO'S TARTUFFO

Il Mulino's Tartuffo image

At a few spots in New York, the tartuffo rises to exceptional heights. At Il Mulino in the Village, the kitchen pays attention to the last course and transcends the customarily disappointing Italian dessert tray. Here, by combining tartuffo with a superbly foamy zabaglione, which is then strewn with crushed amaretti and fresh berries, dessert would seem reason enough to go to the restaurant.

Provided by Jonathan Reynolds

Categories dessert, side dish

Time 4h

Yield 6 servings

Number Of Ingredients 11

Ingredients

1/2 gallon good vanilla ice cream
1/2 gallon good chocolate ice cream
3 brandied Italian sour cherries (amarena), drained and halved
1 1/2 teaspoons toasted slivered almonds
1 pound Callebaut dark Belgian chocolate or other good chocolate
1/2 cup vegetable oil
1 Zabaglione (see recipe) OR
1 Whipped cream (see recipe)
Seasonal berries
2 crushed amaretto cookies
Confectioners' sugar

Steps:

At least a day ahead of serving, shape the ice cream by arranging 6 squares of plastic wrap on a countertop and placing about 3/4 cup of vanilla ice cream in the center of 3 squares and 3/4 cup of chocolate ice cream in the center of each remaining square. Bring the wrap around the ice cream and twist the ends together to enclose. Mold each into a sphere (the shape doesn't have to be perfect at this point) and freeze for 1 hour. Line a baking sheet with waxed paper. Unwrap and cut each ball in half. Push half a cherry and 1/2 teaspoon of slivered almonds into the middle of each vanilla half. Press a chocolate half over each, rewrap and freeze on a prepared baking sheet for at least 6 hours or overnight.
To coat the ice-cream balls, melt the chocolate in the oil in the top of a double boiler over simmering water. Remove from the heat and cool to room temperature. Quickly dip each ball into the mixture and place on the prepared baking sheet. Freeze 2 hours to harden and then wrap in wax paper and store in the freezer until ready to serve.
Right before serving, split open each ball into quarters. Ladle the zabaglione or whipped cream to one side. Garnish with berries, cookies and confectioners' sugar.

TAGLIOLINI CON TARTUFO: TAGLIOLINI WITH TRUFFLES

Tagliolini con Tartufo: Tagliolini with Truffles image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 4

Ingredients

1 pound fresh tagliolini pasta
4 tablespoons butter
2 tablespoons freshly grated Parmigiano-Reggiano cheese
Freshly grated truffles and truffle shavings

Steps:

In a pot, cook the fresh tagliolini in salted boiling water. Approximately 1 minute before the pasta is 'al dente', remove the pasta from the pot and drain, saving some pasta water.
Melt the butter in a saucepan, and add the drained pasta along with a little pasta water. If the pasta appears to be too dry, add more pasta water. Add the Parmigiano cheese, grated truffles and cook everything together for a minute, so that the sauce thickens. Transfer the pasta to a warm plate and add a sprinkle of truffle shavings.

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