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.
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 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.
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.
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.
Let it sit for a minute or two before serving.
Partnered with some good crusty bread and a glass of Roero Arneis, it is pretty much, impossible to resist.