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What you take home from the kitchens we cover. Few ingredients, one balance to get right.
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Tagliatelle ai porcini recipe for peak mushroom season
Amuse Kitchen's version of Italy's classic autumn pasta, built on a technique that keeps fresh porcini firm instead of watery.
Fricandó recipe, the Catalan veal braise with wild mushrooms
Floured veal slices, an onion sofregit and dried moixernons, braised for under an hour and finished with a pounded picada of almonds, garlic and parsley.
Tajarin recipe with white truffle from the Langhe
The Piedmontese egg noodle is almost all yolk, cut by hand and dressed in nothing but emulsified butter. The truffle goes on at the table, never in the pan.
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