Wilding announces exclusive Barolo & Truffle evening
As Wilding announces exclusive Barolo & Truffle evening, in celebration of Piedmont’s finest pairing, new head chefs Michael Carr and Ben Wood share recipes to inspire you to add the delicate and earthy truffle to your dishes at home.>>
INGREDIENTS
- 50ml truffle vinegar
- 25ml sherry vinegar
- 65ml olive oil
- 65ml truffle oil
- 30g finely chopped black autumnal truffles
- Splash of dark soy
- Season to taste
METHOD
- Place the vinegars and oil in a jug and blend until emulsified in a smooth dressing.
- Season with the soy and seasonings (black pepper, malden sea salt).
- Then fold through the chopped truffle and apply to a squeeze bottle.
- Add to salads, dress roast chicken, or anything that needs some richness.
INGREDIENTS
- 500g arborio rice
- 1.2 Ltrs chicken stock
- 200g grated parmesan
- 100g mascarpone
- 70ml truffle oil
- 20g chopped truffle
- 250g unsalted butter
- Seasoning to taste
Pane
- 150g Panko bread crumb
- 2 whisked eggs, dash of milk
- 50g flour
METHOD
- Add rice to warm large pan dry and toast, slowly add your stock until all liquid has soaked its way into the rice.
- Now start to add the fats (mascarpone, truffle oil and butter) turn down the heat and cook until the rice has lost its bite.
- Finish with truffle flavours and season to your required taste.
- Allow to cool in the fridge then ball into your 60g balls.
- Set up your Pane section with your bread crumb in one container and eggs and flour in two others.
- Start by rolling your balls through the flour and tap off any excess before adding to the egg mixture then finishing in the panko breadcrumb.
- These are now ready to fry. In a deep pan half fill with vegetable oil and have the temperature at 170c, fry until golden brown and crispy.
Wilding is a restaurant, wine bar and wine shop for all day dining with wine at the heart of everything, in the vibrant area of Jericho. It’s a place where wine and food is matched and served in a creative and unpretentious way.
Two of Piedmont’s most revered exports will come together at Wilding in Oxford on Wednesday 22 November during a special Barolo & Truffle dinner event. Head chefs, Michael Carr and Ben Wood, have created a five-course seasonally-led menu that pays homage to the luxurious and earthy flavours of truffle, which will be paired with wines hand-selected by owner and wine director, Kent Barker.
Find out full details and book your tickets now for the Barolo and Truffles Wine Dinner
