Welcome to Dical House!

Ice Cream with White Truffle

Ingredients

  • 175g self-raising flour
  • 350g Penne
  • 4 Slices of chicken breast
  • 300g Carnaroli Rice
  • 190g Cheese Fondue by Tartuflanghe
  • Chicken Stock
  • 2 Large tomatoes ((chopped))
  • 175g milk
  • 1ml milk
  • 3 tablespoons butter
  • 4 Slices Chicken breast
  • 1 jar Sugo Scarpetta by Tartuflanghe
  • 1 Fresh Mozzarella
  • Olive Oil
  • Salt
  • 4 medium slices Bread
  • 16 Vanilla ice cream balls
  • 1 Lamb leg
  • 80g Panchetta
  • 1/2 glass White wine
  • Sage
  • Rosemary
  • 4 cloves Garlic
  • Olive oil
  • Salt
  • Pepper
  • 2 Large Tomatoes (chopped)
  • 4 boneless chicken breast halves (cubed)
  • 85g fresh basil
  • 1 packet AGLUTEN Le Pizzette, pizza base
  • RINATURA Bio Tomato pulp
  • AGLUTEN Sfogliatine
  • 2 Mozzarella
  • 2 tablespoons Butter
  • 1 Celery root
  • 4 cups Heavy cream
  • 1 packet AGLUTEN lasagne
  • 600g Fish Filet
  • 2 cups Flour
  • RINATURA Tofu
  • 2 packets AGLUTEN pizzette
  • AGLUTEN Girella or AGLUTEN Francesino Baguette
  • AL AMIER Couscous or Bulgur
  • SANT’AGATA Olio Extra Vergine e Peperoncino
  • COLLITALI Extra Virgin Olive Oil with Basil
  • LIAKADA Olive paste (ready to serve)
  • RINATURA Bio Maple Syrup or RINATURA Bio Agave Syrup
  • 50g margarine
  • 1 packet pure saffron Mancha quality by Tartuflanghe
  • 1 jar Sugo Scarpetta by Tartuflanghe
  • 300g Tiger prawns ((tails on))
  • 80g sugar
  • 1 glass fresh cream
  • 1 jar Anchovies in olive oil with Truffle by Tartuflanghe
  • 4 Glasses Grand Marnier
  • 300g Tiger prawns (tails on)
  • 1 large green bell pepper (cut into 2 inch pieces )
  • TARTUFLANGHE'S Tartufissima pasta
  • 1 long red chili, removed seeds and chop
  • Double cream
  • AGLUTEN pangrattato
  • 50 Cl Cream
  • 1 Celery heart
  • 4 Egg yolks
  • 1 1/2lb Ground pork, beef or veal
  • 2 tablespoons LEVERNO Aceto Balsamico di Modena
  • 1 cup Sugar
  • Maple syrup RINATURA
  • RINATURA Tomatenmark
  • AGLUTEN Girella or AGLUTEN Francesino Baguette
  • AL AMIER Harissa
  • 1 chopped onion
  • Basil leaves
  • LIEN YING Coconut cream
  • RINATURA Bio Honey, nuts and raisins crackers
  • 1 tablespoon Roasted Garlic
  • LEVERNO Sun dried Tomatoes
  • 1/2 Red Onion, diced
  • RINATURA Bio Tofu, diced
  • 65g LEVERNO Pesto di basilico
  • 65g LEVERNO Pesto di Peperoncino
  • Some Basil leaves
  • Salt, Pepper
  • 50g caster sugar
  • 40g butter
  • 1 fresh mozzarella
  • 1 Large onion ((chopped))
  • 2 eggs
  • 4 thick slices veal fillets
  • 180g Butter (grated)
  • 30g White Truffle(T. Magnatum Pico) by Tartuflanghe
  • 1 Large Onion (chopped)
  • 1 onion (cut into wedges )
  • TARTUFLANGHE'S Mushroom and Truffle cream
  • 4 garlic cloves, (finely chopped)
  • Smoked salmon
  • RINATURA sandwich creme paprika
  • 1/2 glass Milk
  • 1/2lb Cured ham or tongue
  • 5 tablespoons Sugar
  • 2 Cloves garlic, (minced)
  • Salt & Peppers
  • 2 Eggs
  • Cream
  • 2 Tomatoes
  • 200g chick peas
  • AL AMIER Spices (Kebab, Kefta, Ras el Hanout, Zhoug or Baharat)
  • 250g sliced mushrooms
  • NOSARI Butterfly Pasta tricolor
  • RINATURA Bio Paprika cream
  • 2 apples
  • 2 Medium eggs
  • 150g grated Parmigiano reggiano cheese
  • olive oil
  • 2 Cloves garlic ((crushed))
  • 225g panettone
  • 1 tablespoon Tartuflanghe Porcini Mushroom
  • 2 cloves Garlic (chopped)
  • 1 large red bell pepper ( cut into 2 inch pieces )
  • Butter
  • 1 onion
  • Dill
  • 1 cup Parmigiano cheese (grated)
  • 3 tablespoons Olive oil
  • 1 tablespoon Vanilla extract
  • 1 Medium onion (diced)
  • Flour
  • 1 cup Milk
  • Raisins
  • 1 Red Pepper
  • LEVERNO Bruschetta Peperoni
  • 4 tablespoons SANT’AGATA Olio Extra Vergine I Clivi
  • 1/4 cup White wine
  • LEVERNO Sun dried Tomatoes
  • IBERO Artichoke hearts
  • 4 tablespoons milk
  • 1 glass milk
  • salt
  • 1 packet baby asparagus
  • 90g egg white
  • 1 tablespoon Truffle cream salt
  • 1 packet Baby asparagus (approx 200g)
  • 1 cup barbeque sauce
  • 20g Italian pine nuts
  • 4 carrots
  • 1/2 Lemon
  • Salt and Pepper
  • Juice of half lemon
  • 1 tablespoon TARTUFLANGHE’S Olio con Tartufo Bianco
  • 1 can Diced tomatoes
  • Butter for frying
  • 1/2 cup Oil
  • RINATURA sesame seed
  • aSmall Onion
  • 1-2 red or yellow peppers
  • 1 onion
  • 2 tablespoons RINATURA Bio Vegetable bouillon
  • RINATURA Bio Tofu
  • Vegetal cream
  • 1 teaspoon vanilla extract
  • 1 packet Bouquet: truffle butter by Tartuflanghe Salt
  • 1 packet coloured pasta bows ((from Dical House))
  • 50g sugar
  • 1 tablespoon Freshly ground pepper
  • 1 packet Coloured pasta bows (DICAL HOUSE)
  • skewers
  • 1/2 Garlic Clove
  • 4 Eggs
  • Salt and pepper
  • 1-2 tablespoon TARTUFLANGHE’S crema di Tartuffo Bianco
  • 1 jar RINATURA Tomato paste
  • AL AMIER Bulgur
  • 1-2 Bananas
  • 6 Apples
  • Oregano
  • 1 red pepper
  • LEVERNO Bruschetta Pomodori (Spicy)
  • 2 tablespoons RINATURA Bio Vegetable bouillon
  • 650ml water
  • MEDBEST Mixed Olives
  • LEVERNO Grissini Classico or LEVERNO Gressini Piccoli (small)
  • 200g chocolate
  • 1 tablespoon Double cream
  • 1 tablespoon Double cream
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 box TARTUFLANGHE’S
  • 1 jar TARTUFLANGHE’S whole Black Summer Truffle 20g
  • 1-2 tablespoon TARTUFLANGHE’S Miele con Tartuffo Bianco
  • 1 teaspoon Dried parsley,
  • NICK Crunchy Peanutbutter
  • 1/2 Cinnamon stick
  • Cheese
  • 2 tablespoons RINATURA Bio Vegetable bouillon
  • 2 avocados
  • 3 carrots
  • LIEN YING Coconut cream
  • 2 cloves Garlic (crushed)
  • 1 tablespoon Chopped basil & parsley
  • 1 tablespoon Chopped basil & parsley
  • 4 tablespoons Grated Parmesan Cheese
  • 1 jar TARTUFLANGHE’S Black Summer Truffle Cream 30g
  • 1 tablespoon TARTUFLANGHE’S Truffle oil
  • 1 teaspoon Dried basil
  • 2 tablespoons RINATURA Fix-binder
  • SANT’AGATA Olio Extra Vergine
  • 2 turnips
  • Chopped parsley
  • 1 Lemon Zest
  • 1 Lemon (zest)
  • Salt
  • 1 teaspoon Dried oregano
  • 2 tablespoons sugar
  • GALATEO Aceto Balsamico di Modena
  • 2 zucchini
  • LEVERNO Risotto rice
  • 1 pinch White Sugar
  • 4 tablespoons extra virgin olive oil
  • Garlic cloves, (minced)
  • 2 sweet potatoes
  • 8oz Ricotta cheese
  • 250g of katen bread, cubed
  • Salt and pepper
  • 1 red pepper
  • 3 Eggs (lightly beaten)
  • 2 tablespoons balsamic vinegar
  • Fresh basil leaves, finely shredded
  • 400g chick peas in can
  • 1lb Mozzarella cheese
  • 2 tablespoons chopped basil, plus some extra small leaves for garnish
  • LIAKADA Paprika Ajvar Spicy/Mild
  • 1 cup Grated pecorino Romano cheese
  • 250ml to 400ml water (depends on how thick you want the soup)
  • 1 teaspoon turmeric
  • Salt & Pepper
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon saffron
  • 1/2 teaspoon curry

Optional

  • sugar (a sprinkling for a crunchy top)

Directions

Step 1
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Step 2
Melt 1 tbsp truffle butter in a little pot, together with the milk, some grated parmesan cheese and 6 to 8 pistils of saffron. Warm on a low flame, stirring occasionaly, until creamy.
Step 3
In a large saucepan, warm 3 tabsp olive oil and cook the chicken breast for about 3 minutes over medium heat.
Step 4
In a large pot, toast the rice in 30g melted butter.
Step 5
Fry the chopped onion and garlic in some olive oil till soft.
Step 6
Caramelise 80 g of sugar, pour o­n the milk and leave to cook until the sugar has melted.
Step 7
In a large skillet over medium-high heat, melt the butter.
Step 8
In a large saucepan, warm 3 tabsp olive oil and cook the chicken breast for about 3 minutes over medium heat.
Step 9
Cut the bread into thin slices.
Step 10
Take 4 big glasses for aged wines.
Step 11
Wrap the leg with the pancetta, adding the sage and the rosmary.
Step 12
Fry the chopped onion and garlic in some olive oil till soft.
Step 13
Preheat grill for high heat
Step 14
Break up the garlic, cut the sun dried tomatoes into medium-sized pieces, dice half an onion, dice the tofu and cut the Basil leaves.
Step 15
Mix the dill with the double cream and a little bit of lemon.
Step 16
Cut the mozzarella into pieces of around 2cms.
Step 17
Toast the pine nuts on a low flame.
Step 18
Melt the butter in a saucepan.
Step 19
Peel the celery root and cut into matchstick pieces. Cut the celery into thin slices horizontally.
Step 20
Bring cream to a simmer in a medium saucepan over medium heat. Meanwhile, put egg yolks and sugar in a medium mixing bowl.
Step 21
Heat oven to 375 ºF or 190 ºC
Step 22
Marinate the fish filet with Balsamic for around 1/2 hour.
Step 23
Mix flour, sugar, eggs, milk and oil.
Step 24
Clean the apples and make a hole in the middle. And arrange them in an oven-proof dish.
Step 25
Spread some Tomato sauce on the pizzette.
Step 26
Remove the seeds of the chili and red pepper and chop them as well as the onion, the carrots and garlic.
Step 27
For the Chickpeas and olives: mix the chickpeas, garlic, olive paste some oil, vinegar, salt and pepper. Allow to marinate for 15 minutes.
Step 28
Cook the onions with oil.
Step 29
Cook the mushrooms and onion with pepper oil in a saucepan.
Step 30
Bring a large pot of water to boil. Add pasta for 10-12 minutes.
Step 31
Mix the paprika cream and a quarter of the coconut cream.
Step 32
Mix the apples with some syrup (don’t put too much and taste it before adding more) until smooth.
Step 33
Pour the muffin mixture into a muffin tin filling each mould up to two thirds full.

Place a block of chocolate into the middle of each muffin. Then sprinkle some sugar over the top of each.
Step 34
Cook the penne in 1.5 litre of salted water, drain it and place it in a the large saucepan.
Step 35
Turn the meat in order to cook it by both sides. Then, pour the jar of Scarpetta sauce in the pan together with the meat and cook it for about 2 minutes.
Step 36
Add 1/2 glass chicken stock and allow it to evaporate.
Step 37
Add the chopped tomatoes and fry for a further 2 or 3 minutes.
Step 38
Add the panettone cut into cubes and the eggs and stir well.
Step 39
Season the filets with salt and pepper, and add them to the skillet. Sauté until the steaks are cooked through.
Step 40
Turn the meat in order to cook it by both sides.
Step 41
Spread the butter on the bread and then place 1 anchovy fillet per slice.
Step 42
Arrange the ice cream balls in the glasses.
Step 43
Brush the leg with the olive oil, place it in a pyrez dish with melted butter, adding salt and pepper.
Step 44
Add the chopped tomatoes and fry for a further 2 or 3 minutes.
Step 45
Thread the chicken, green bell pepper, onion, and red bell pepper pieces onto skewers alternately.
Step 46
Mix half of each pesto with the other and spread the mixture on the pizza base.
Step 47
Spread some on the toasts
Step 48
Coat these pieces with the paprika cream
Step 49
Wash the basil leaves and cut them in thin strips. Place the basil in a little strainer, squeeze it and keep the water in a glass.
Step 50
Add the cream.
Step 51
Cut the ham or tongue into two thick slices end then dice it.
Step 52
Slowly pour 1 cup of the hot cream into the yolk mixture, whisking constantly; then gradually add mixture back into the hot cream in the saucepan, stirring with a wooden spoon for about 10 minutes.
Step 53
In boiling water cook lasagne noodles to a firm al dente
Step 54
Season with salt, pepper and spicies.
Step 55
Add the mashed banana into the batter mix.
Step 56
Roll the tofu sticks in sesame seeds and grind cinnamon.
Step 57
Add pieces of tomatoes, onion and pepper.
Step 58
Boil half of the water with the bouillon and mix the other half cold with the fix binder to dissolve it.
Step 59
For the Peperoni/Paprika/Pepper Bruschetta: mix the diced peppers, pepper paste, garlic, some oil, vinegar, salt and pepper. Allow to marinate for 15 minutes.
Step 60
Add the vegetable bouillon and add 500ml water.
Step 61
Add the rice and cook for about five minutes.
Step 62
Meanwhile, you can cut in medium-sized pieces, the basil leaves, sun dried tomatoes, tofu and olives (take off the pits).
Step 63
Mix the artichoke hearts with the vegetal cream thanks to your mixer.
Step 64
Prepare by inserting the mashed apples in between the crackers.
Step 65
Cook for around 20 minutes in a preheated oven at 200ºC / 390ºF / gas mark 5. After 18 minutes or so check to see if they are cooked enough.

Insert a knife into one of the muffins and if no mixture is on the knife then they are cooked!

Allow to cool for at least 5 minutes before eating.
Step 66
Pour the sauce on the penne, toss the pasta for a while and serve hot.
Step 67
In the meantime, cut the mozzarella into thin slices and place them on each slices of chicken breast.
Step 68
Cover 2/3 of the rice with water and cook for 15 minutes, adding water when necessary.
Step 69
Cut the asparagus into 3 pieces lengthways and add to the pan with the prawns and cook for 2 or 3 minutes, or till the prawns are cooked.
Step 70
Beat the egg white with 50 g of sugar and fold into the mixture, stirring slowly from the top down.
Step 71
Add the glass of cream and 1 tbsp of porcini and truffle cream.
Step 72
Then, pour the jar of Scarpetta sauce in the pan together with the meat and cook it for about 2 minutes.
Step 73
Serve it as a tasty appetizer
Step 74
Pour 1 glass of Grand Marnier in each glass.
Step 75
Add the garlic and the rosmary.
Step 76
Cut the asparagus into 3 pieces lengthways and add to the pan with the prawns and cook for 2 or 3 minutes, or till the prawns are cooked.
Step 77
Lightly oil the grill grate. Place kabobs on the prepared grill, and brush with barbeque sauce. Cook, turning and brushing with barbeque sauce frequently, for 15 minutes, or until chicken juices run clear.
Step 78
Add according to your taste the diced sun dried tomatoes, onion, tofu, basil leaves and garlic and season with salt and pepper.
Step 79
Add a small piece of smoked salmon
Step 80
Coat again with the breadcrumbs.
Step 81
In a large saucepan, brown the garlic in the melted butter, adding the basil juice.
Step 82
Gradually add the parmigiano cheese, whisking continuously.
Step 83
Mix the salt and pepper in lemon juice and mix with the olive oil and truffle oil.
Step 84
Strain custard through a sieve into a medium bowl.
Step 85
Heat a large frying pan to medium-high and cook the onions until clear.
Step 86
Roll in flour and fry in hot fat fry.
Step 87
Fill each paper cases halfway.
Step 88
Put them inside the apples and add some raisins.
Step 89
Scatter it with cheese and oregano
Step 90
Put the vegetables, oil, salt, pepper and sugar in the boiling bouillon for 30 minutes.
Step 91
For the Pomodori/Tomato & Avocado Bruschetta (Spicy): mix the diced avocado, the spicy tomato paste, garlic, some oil, vinegar, salt and pepper. Allow to marinate for 15 minutes.
Step 92
Add the carrots, turnips and sweet potatoes.
Step 93
Stir in white wine and allow evaporating.
Step 94
Drain the pasta and add everything with some basil olive oil and cook slowly together for 5 minutes.
Step 95
The olive paste is ready to serve.
Step 96
If you love it very sweet, you can top it with a little syrup. It can be served with a vegan Ice cream. Enjoy!
Step 97
Cook it for another two minutes, until the mozzarella is melted.
Step 98
Add the Cheese Fondue mix the preparation with the rice and allow the rice to rest for about 3 minutes. Serve hot.
Step 99
Add the double cream, lemon zest and chopped herbs, mix then turn off the heat.
Step 100
Pour into a greased tin and bake for about 9 minutes at 160°C.
Step 101
Mix the sauce stirring with a wooden spoon and turn the fillets in the skillet.
Step 102
In the meantime, cut the mozzarella into thin slices and place them on each slices of chicken breast.
Step 103
Slice the white truffle on top.
Step 104
Pour the vinegar and the wine.
Step 105
Add the double cream, lemon zest and chopped herbs, mix then turn off the heat.
Step 106
After preheating the oven, bake the pizza at 180 C degrees for 10 to 15 minutes.
Step 107
Fry in hot oil. And drain with some kitchen paper.
Step 108
Cook the tagliatelle in 1 liter of boiling water for about 4 to 5 minutes. Drain the pasta and keep 1 glass of cooking water.
Step 109
Add 1/2 glass of milk and season with salt and pepper.
Step 110
Dress the two types of celery together with the mixture.
Step 111
Set aside to cool, then cover and refrigerate for at least 4 hours.
Step 112
Add meat and garlic. Cook until the meat is crumbly evenly browned. Drain off excess grease.
Step 113
Garnish with bulgur, slices of lemon and spices of your choice.
Step 114
Give to each muffin about 1 tsp peanut butter and put again batter mix to cover it.
Step 115
Cover the inside with a mix of cream and maple syrup.
Step 116
Bake in the oven for 15-30 minutes at around 180° C
Step 117
Meanwhile, place the bread in a bowl and drizzle it with the vinegar. Set aside for 10 minutes to soften.
Step 118
When ready to serve, toast or grill the bread. Place each mixture on the bread and top with the basil
Step 119
Cover and simmer (medium-high heat) for 20 minutes.
Step 120
Mix the stock and water until dissolved.
Step 121
Serve and add the basil leaves on top. Can be eaten cold or hot, as you wish… Enjoy!
Step 122
Can be eaten alone as a dinner or with friends for a nice aperitif!
Step 123
Serve the meat with the Scarpetta sauce and the mozzarella cheese on top.
Step 124
Add the cooked pasta bows, mix well then serve.
Step 125
Serve with vanilla ice cream.
Step 126
Cook for 2 minutes.
Step 127
Cook it for another two minutes, until the mozzarella is melted.
Step 128
Cook in the pre-heated oven at 200°C for about half an hour.
Step 129
Add the cooked pasta bows, mix well then serve.
Step 130
Wait 5 minutes before cutting it and enjoy it!
Step 131
Place the tagliatelle in the saucepan; add the pine nuts, the basil strips, the mushrooms and truffle cream and the extra virgin olive oil.
Step 132
Turn the heat off; add the truffle cream.
Step 133
Sprinkle truffle shavings over the salad.
Step 134
Add vanilla, honey and truffle cream to cold custard, then pour into an ice cream maker and process adding truffle oil few minutes before churning is completed.
Step 135
Stir in the diced tomatoes, tomato paste, parsley, basil, oregano, and sugar and simmer for about 20-30 minutes.
Step 136
Bake in the oven at 200 ° C for about 15-20 minutes.
Step 137
Bake in the oven at around 180° C for 15-30 minutes.
Step 138
Add the bread mixture, tomato pulp and basil to the soup and stir well to combine. Cover and simmer (low heat) for a further 15 minutes.
Step 139
Add zucchini and the pepper. Simmer for a further 20 minutes (low heat).
Step 140
Stir in one cup of stock at a time and allow simmering for several minutes until all stock has been added.
Step 141
Serve the filets with the sauce on top.
Step 142
Serve the meat with the Scarpetta sauce and the mozzarella cheese on top.
Step 143
Turn the meat after 15 minuts and brush it with the cooking sauce.
Step 144
Toss the pasta for 1 minute and serve immediately. Add some grated parmesan cheese.
Step 145
In almost boiling water with a little bit of vinegar, poach your eggs one by one.
Step 146
In a large bowl, mix together the eggs, ricotta, Romano cheese, salt, black pepper, and half of the mozzarella cheese.
Step 147
Leave to cool before eating.
Step 148
Add the dissolved fix binder and stir well for 5 minutes.
Step 149
On the lowest heat, add chickpeas, paprika cream, cinnamon, turmeric, saffron and curry for the last 10 to 20 minutes.
Step 150
Finally, add the coconut cream and allow simmering for another 5 minutes.
Step 151
Serve white hot with a tbs. cognà aside.
Step 152
Cook the tagliolini egg pasta, following the instructions on the box and use the sauce and eggs as dressing.
Step 153
To assemble the lasagne, spread a thin layer of the cooked sauce evenly over the bottom. Cover with ⅓ of the lasagna noodles, ⅓ of the remaining cooked sauce, and so on.
Step 154
Use a stick blender to blend the soup until smooth.
Step 155
Meanwhile, mix the couscous/bulgur with 600ml-700ml salted boiling water. Let it simmer for 5-10minutes. Stir it with a fork, and add olive oil.
Step 156
Wait not to burn your tong and enjoy!!!
Step 157
Sprinkle the remaining mozzarella cheese evenly over top of the lasagna.
Step 158
Can be served hot or cold, drizzled with remaining oil and garnished with small basil leaves. Enjoy!
Step 159
Serve the couscous/bulgur with vegetables on.
Step 160
Bake for about 30 minutes until the sauce is bubbly and the cheese is melted and golden brown.
Step 161
If you like it spicy you can serve with some harissa or add spices … Enjoy!