Recipes & Wine Pairing.

Sottocerene al Tartufo

General information:
Origin: Venice, Italy.
Strength: Semi-firm.
Taste: creamy, soft with herbs and black truffle flavor.

Fat content:  45% Fat in dry matter= 20% fat
Season: All year.

Wine Pairing:

Pinot Grigio, Sauvignon Blanc, Cabernet Sauvignon or Syrah.

Description:

Sottocenere is originally from Venice, Italy and translates from Italian literally as "under ash", while al tartufo means "with truffles." It is made with raw cow's milk and slices of truffles, then rubbed with various herbs and spices. After creation, sottocenere is aged in an ash rind as a way to preserve it over a long period without losing flavor. The use of ash as a cheese rind is a tradition in the Venetian region. The ash is also used to convey subtle flavors into the cheese, with a variety of spices (cinnamon and nutmeg, among others) mixed with the ash.

Recipes:

Filet Mignon al Tartufo

Serves: 2 persons.

Preparation Time: 10 minutes.

Cooking Time: 15 minutes

• 2 Beef filet mignon (tenderloin)

• 2 Sottocenere al Tartufo's slice

• salt & pepper.

• a small chunk of butter.
   

Preparation:

Preheat the broiler and a sauté pan, melt the butter to sir and cook the filet mignon as you like. Then, place the meat into a small baking pan, sprinkle some salt & pepper and top it with one slice of Sottocenere al Tartufo. Set the baking pan under the broiler until cheese is melted. Serve it with a side dishes.
Notes: You can substitute the filet mignon with any piece of meat, poultry or fish. Just cook it accordingly.

Bon appétit.

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