Description
Summer Truffle Slices
Sliced in Extra Virgin Olive Oil from Calabria, Italy
These truffle carpaccio are a pleasant aroma and a delicate taste, it is a perfect product in the kitchen.
Summer truffles, preserved naturally with just a pinch of salt and extra virgin olive oil, are the perfect substitute for fresh truffles. Excellent as a condiment for appetizers, first courses, meat, fish, and eggs
- Ingredients: summer truffle (Tuber aestivum, Vittad.) 70%, extra virgin olive oil, salt.
- 5.9 oz /170g
Pork Tenderloin with Red Wine Reduction, Cherries and Truffle
Ingredients for 2 people
For the meat
- 1 pork fillet of 400-500 g
- Extra virgin olive oil to taste
- Butter to taste
- Garlic to taste
- Rosemary to taste
- Salt to taste
- Pepper to taste
For the sauce
- 200 ml of red wine
- 1 Tablespoon of our Calabrian Amarene jam
- 1/2 cup Black cheeries, pitted
- 1 tablespoon chopped shallot
- 1 tablespoon of honey
- 1 pat of cold butter
The pork
Season the pork tenderloin with salt and pepper. Sear it in a pan with oil, garlic, and rosemary for about 4 minutes, until evenly browned.
Add a dot of butter and baste the meat with the cooking juices. Transfer the fillet to a preheated oven at 180°C and cook for 10-12 minutes.
Once ready, take it out of the oven and let it rest for 5 minutes wrapped in aluminum foil.
The reduction
In the same pan used for the meat, sauté the shallot. Pour in the red wine and honey, then reduce the liquid by half over low heat.
Add the cherry jam and cook for about 4 minutes. Turn off the heat and stir in a knob of cold butter to make the sauce glossy and velvety.
Plating
Cut the fillet into medallions and arrange them on a platter. Drizzle the meat with the red wine and cherry reduction.
Garnish with slices of fresh black truffle directly on the hot plate to enhance its aroma.
