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Pane, Pizza & Co
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Minestre& Zuppe
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Vegetable
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Pasta
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Eggs
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Meat
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Fish
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Dessert
Frittelle di patate (Potato fritters)
(serves 4)
Peel
and wash 500g of potatoes, drain then coarsely grate
them. Beat two eggs and combine with the potatoes,
two tablespoons of delicate Grand'Aroma Truffle flavoured
oil and enough flour to bind to a medium-thick paste.
Heat a generous amount of oil in a frying pan and
drop tablespoons of the mixture into the oil. When
the fritters are cooked and a nice golden brown drain
them on kitchen paper and serve sprinkled with sugar.
Ciambelle alla campagnola (Country
biscuits)
(serves 4)
Mix
100g of sugar, a glass of red wine, a glass of delicate
Grand'Aroma Truffle flavoured oil and 250g of plain
flour together in a bowl. Then wrap the dough in a
clean cloth and let it rest for half an hour. After
this time break of small pieces of the dough and roll
into 10/12 centimetre pencil shapes then pinch the
two ends together to form a ring shape. Mantova Oil
a baking tray, place the biscuits on it and bake in
a moderately hot oven for 20 minutes.
Frittelle di patate (Potato fritters)
(serves 4)
Peel
and wash 500g of potatoes, drain then coarsely grate
them. Beat two eggs and combine with the potatoes,
two tablespoons of delicate flavoured oil and enough
flour to bind to a medium-thick paste. Heat a generous
amount of oil in a frying pan and drop tablespoons
of the mixture into the oil. When the fritters are
cooked and a nice golden brown drain them on kitchen
paper and serve sprinkled with sugar.
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