Truffle Hunting
I am getting super excited about the release of At the Table of La Fortezza Rizzoli NY, my newest cookbook about the region in Italy we live in the beautiful Lunigiana. Publish date is September 13, 2022. Yes, it’s in a couple weeks! I recently launched a recipes series based on the cookbook on YouTube so you can cook along with me. It’s fun, funny and informative. Plus, you get a glimpse into our life in the Italian countryside.
Truffle hunting in Italy is an experience unlike any other. It's truly an immersive expedition. Hunting for truffles is a year-round activity which means the hunt happens during all temperatures and weather. Moisture has much to do with the harvest, and rain is a very important factor in the number of truffles annually. The more rain, the more truffles. In other words, bring comfy walking shoes that you can get dirty! Hunting with dogs will be with you on your trip. Dogs are more delicate and hunt with their paws. They're cute, but keep in mind they are working. Truffles can be found all over the forest floors, not just the roots of trees, so keep your eyes (and nose) peeled. Once the hunt is done, you'll be craving all things truffles, so come ready to enjoy them! To see the hunt in action, check out my latest YouTube video. It’s a romp through the Lunigiana forest with our local truffle hunter Simone and his dog Tito. You won’t want to miss it! Then, we head back to the La Fortezza Kitchen to cook a delicious truffle recipe with rabbit and Chef Leo.
Podere Conti Rabbit stuffed with Chestnut and Truffles, Pecorino Cream and Radicchio
Serves 4-6
Ingredients for Stuffed Rabbit (please note, chicken can be substituted)
2 deboned rabbit/hare 3 libs, have you butcher debone it
15-20 thin slices of pancetta/guanciale or bacon
20 boiled chestnuts
1 tablespoon grated fresh truffle
4 tablespoons unsalted butter
1 teaspoon salt
1 teaspoon pepper
3 tablespoons olive oil
Ingredients for Pecorino Cream:
3 tablespoons unsalted butter
½ cup of milk
2 tablespoons AP flour
1 cup grated pecorino cheese
2 tablespoons chiffonade of sage leaves
Ingredients for Red Cabbage:
4 small bunches of radicchio
1 cup red wine vinegar
1 teaspoon sugar
Olive oil
1 teaspoon salt
½ teaspoon pepper
Preparation:
Preheat oven to 350 degrees F
Mash the chestnuts and the grated fresh truffle and butter to form a paste. Note it is not necessary to make a fine paste, it can have a rough texture
Prepare the pecorino cream, melt the butter, add flour then slowly add milk forming a Bechamel sauce, then add the pecorino cheese warm until it comes together about 2 minutes add sage leaves to steep. Set aside
Take one deboned rabbit and lay it flat cavity side up. Season with ½ salt and pepper and layer the pancetta slices slightly overlapping to cover the majority of the inside the cavity. Spread the chestnut truffle paste over the pancetta to leave room around the sides about ¼ inch from the sides. Roll the rabbit lengthwise, tuck in the ends and tie generously with kitchen twine into one long roll. Repeat with the other rabbit (or chicken)
In a large frying pan heat olive oil, sear off the outside of the rabbit until brown for about 5 minutes, transfer Rabbit or Chicken to a Dutch oven. Cover and cook for 1 ½ hours, finish Rabbit or Chicken uncovered for 10 more minutes, remove and let sit for 10 minutes
While the rabbit rests, prepare the radicchio, in a cast iron pan sauté with oil and vinegar over medium heat, add salt and pepper and sugar, turn until wilted, about 10 minutes
Cut the rabbit into 1.5cm thick medallions (eliminating any kitchen twine) plate with a generous drizzle of warmed pecorino cream and red cabbage on the side