Saturday, October 26, 2013

Tomino con Tartufo Nero

Graziana from Erbe in Cucina (Cooking with Herbs) is hosting both the Italian and English editions of Weekend Herb Blogging and with the truffle fair in full swing here in Alba I'm enjoying these lovely local black truffles.

black truffle© by Haalo
There's been no shortage of black truffle dishes on this blog - truffle butter, truffle risotto and rice pudding, spaghetti with truffles, truffled parsnip soup and truffle stuffed chicken. This time I'll be using it with another local ingredient, Tomino cheese. I've cut the cheese in half and stuffed it with sliced truffle and then reassembled it, wrapped in prosciutto crudo - baked in the oven it's an oozy treat of irresistibility.

Toma con Tartufo Nero© by Haalo

Tomini con Tartufo Nero

Tomini
Black Truffle
prosciutto crudo

As you can see this is an extremely simple dish - with only three ingredients you don't want to compromise on the quality.

The Tomino I'm using is local - obtained from the Alba Earth Market.
Tomino© by Haalo
Tomino can be either a raw goats milk or cows milk cheese and you can find it in various sizes - these are quite small, only 10cm in diameter.

Tomino con Tartufo Nero© by Haalo
I've sliced the cheese in half and then covered it generously in black truffle - replacing the lid, I end up with a truffle cheese sandwich.

Tomino con Tartufo Nero© by Haalo
The final stage is to wrap it in prosciutto - this keeps the whole thing together for the next stage. Place it on a baking paper lined tray and bake in a preheated 150°C oven until the prosciutto changes colour and the cheese feels molten on the inside.

Tomino con Tartufo Nero© by Haalo
Let it sit for a minute or two before serving.

Tomino con Tartufo Nero© by Haalo

Partnered with some good crusty bread and a glass of Roero Arneis, it is pretty much, impossible to resist.

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