From polenta to fillet, from fish to truffled roast veal. In the kitchen you can really indulge and maybe try the “Rossini Tournedos”.
Prepare tasty truffle-based main courses!
There are lots of second courses that can be made with truffles. If you search for example on a famous cooking site, you will find 992 recipes that use the precious tuber. Let us mention just a few to delight your palate.
Let’s start with the porcini and truffle fillet: it is cooked in a few minutes and allows you to impress your guests in a gala evening. If you like it, we recommend trying polenta with truffle and eggs.
Going back to meat, wouldn’t you taste truffled veal roast?
You can also try truffle with fish, maybe a nice trout fillet in truffle sauce. Truffle crepes are also a very easy recipe.
The omelette with truffle is a classic recipe, while Piedmont Fondue is a little more complicated to prepare. Truffle eggs is a second dish that is easy to prepare, a delicious way to taste the yolk and the egg white.
Now let’s see a recipe that is considered more difficult to prepare.
Rossini Tournedos: the complete recipe
We are talking about Rossini Tournedos. Let’s see how it is prepared and what ingredients you should have at home.
First, cut foie gras into four slices a little smaller than the tournedos. Cut the slices of bread of the same size as the tournedos and brown on both sides in a pan with butter, keeping them warm.
The tournedos must be three centimeters; then remove the fat and the nerves. At this point, tie the tournedos all around with a white kitchen string so that while cooking they will maintain their round shape.
In a frying pan, melt the butter that remains and, when it turns brown, put the tournedos on top. Let them cook for a minute on both sides. Lower the heat and cook for about eight minutes if you want them rare, for ten minutes if you like your meat well-done. In the same pan flavor the slices of foie gras for 15 seconds on both sides, salt it, season with pepper and remove the foie gras slices by placing them on the tournedos.
Cut 12 truffle thin slices and put three for each tournedos, remove the kitchen twine, put the tournedos on the serving plate.
In the same cooking pan pour the Madeira, deglaze the remaining sauce, thicken the sauce for a few moments, add the remaining chopped truffles and distribute everything on the tournedos or serve it separately.
