White Asparagus Ice Cream with Truffle

This unusual appetizer was inspired by a marvelous dish we had at El Celler de Can Roca. I am not claiming it is a recreation of the dish, it was merely inspired by it. I liked my simpler version too, and from the use of fresh black truffle it’s still not that humble. I had never made asparagus ice cream before, so I was pretty happy with how this turned out. I’ll have to think of a good substitute for the truffle (suggestions are welcome), because it’s the white asparagus ice cream that really shines here and the price of fresh truffle would … Continue reading White Asparagus Ice Cream with Truffle

Truffle, leek and shallot risotto (Risotto al Tartufo, porro e scalogno)

I don’t cook much with truffle, as the quality of the truffles available in the Netherlands is usually disappointing — especially considering the price. But when I got this dried truffle as a freebie to try out, I thought I’d make a nice risotto with it. For future reference I can point out that it is better to buy fresh truffle, because for the list price of this (1.5 grams of dried truffle and a bit of truffle-infused olive oil) at 8 euros ($10 US) you can usually buy 8 grams of fresh truffle (at least in Amsterdam), which will … Continue reading Truffle, leek and shallot risotto (Risotto al Tartufo, porro e scalogno)