Pure Tempura
Potato and Vegetable Tempura in Spicy Sauce with Summer Truffle is an irresistible combination of summer flavours.
The freshness of the vegetables and the crunchiness of the potatoes blend harmoniously in the light batter, which becomes an explosion of taste thanks to the spicy sauce, skilfully prepared with Giuliano Tartufi’s fine summer truffles.
Their unique aroma and unmistakable flavor add an elegant and refined note to the dish, transforming it into an unforgettable gourmet experience, perfect for hot summer days. Thanks to Giuliano Tartufi’s Spicy Sauce, the dish will become a riot of sensations that will delight the palate of every gourmet.
Follow Giuliano Tartufi's recipe
Potato and Vegetable Tempura in Spicy Sauce with Summer Truffle is an EASY recipe to prepare and with guaranteed taste for delicious aperitifs or as an accompaniment for dinners.
Ingredients for 4 people:
- 200g – Hot Sauce with SummerTruffle
- 150g – “00” flour (you can use anytype of flourasyou like)
- 100ml – Trufflebeer (or ice water)
- 1x Peppers
- 1x Zucchini
- 1x Eggplant
- 1x Sprig – Sage
- 1x Potatoes
- b – Condiment based on Himalayan pink salt with Summer Truffle
Preparation:
FOR THE DOUGH
First, make sure the dough ingredients are cold. Pour the 00 flour (or whatever youprefer) into a bowl. Add the IcedTruffle Beer (or failing that, always ice water) and mix verybriefly with a whisk or a fork: you will not have to obtain a smooth paste, but a lumpy one.
HOW TO CUT VEGETABLES AND POTATOES
- PEPPERS Take the pepperhalves, remove the filaments and the white inner parts, cut the ends to make them regular, then cut the peppers into strips.
- ZUCCHINI cut them in to parallel slices which you will then divide into sticks.
- EGGPLANTS Trim the eggplant by eliminating both Cut it length wise to form strips to facilitate frying.
- SAGE wash the sage and leaveit as it is, it will be perfect for the tempura.
- POTATOES keep the potatoes in their skin (if you don’t like the skin you can peel them with a classic peeler), cut the minto strips length wise
FOR THE TEMPURA
Pour the seed oil into a wok or high-sided sauce pan and bringit to a temperature of 170°-180°
Once the oil isat temperature, “dip” your pasta in itlittle by little. Brown them and drain on absorbent paper to remove excess oil. Serve it all with a bowl of Truffle spicy sauce to make the experience unforgettable.
Enjoy your food!
CHEF’S TIPS:
For the DOUGH: use all cold ingredients.
For the FLOUR: use a flour mixture. The 00 in combination with that of rice enhances the tempura by giving the tempura a super crunchy taste.
