White Cabbage Soup with Black Truffle
This is the poor man's dish of the collection, and probably the most interesting one. A savoy or white cabbage, an onion, beef stock: Molise peasant cooking in its most essential form, to which black ...
Read more Trout Fillets with Hazelnuts and Truffle
River fish and truffle from the woods of Molise on the same plate. The trout fillets are salted, floured and pan-fried in oil and half the butter, one side at a time, then deglazed with dry white wine...
Read more Beef Fillet Medallions with White Truffle (Annecchia)
Annecchia is the name given in Molise to the meat of young beef, and it is the obvious choice here: the flavour is already developed but the fibre is still tender. Six thick medallions are cut from th...
Read more Chicken Breast Stuffed with Black Truffle and Fontina
Chicken breast stuffed with black truffle is the most approachable main course in this Molise collection, and the one best suited to a weeknight dinner. The technique is all in the cut: the boned brea...
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