It’s truffle month at Armani/Ristorante

Armani/Ristorante’s chef Alessandro Salvatico gives us a master class on the Italian truffle.

Seared langoustines with Jerusalem artichoke cream and black truffle. Antonie Robertson / The National

Rolling out tomorrow, the seven-course offering is the brainchild of the restaurant's head chef, Alessandro Salvatico.
We stepped inside his kitchen for a masterclass on the black and white seasonal treasures. Under his watchful eye, we learnt how to cook seared langoustines with black truffle and the ultimate white truffle risotto.
Seared langoustines with Jerusalem artichoke cream and black truffle
Ingredients
For the artichoke cream
500g Jerusalem artichokes
60g shallots
Olive oil
1.5l vegetable stock
For the langoustines
16 pieces of langoustine
15g of black truffle
80g Brussels sprouts
100g pumpkin butternut
10g garlic cloves
30g fresh thyme
30g fresh rosemary
60g chicken juice
seasoning: salt and pepper
Method
1 Peel the Jerusalem artichoke and cut into cubes.
2 Dice the shallots, roast in a casserole dish with some olive oil, then add the Jerusalem artichokes.
3 Add the vegetable stock and cook for 30 minutes.
4 Add salt and pour slowly into a blender while hot to obtain a smooth sauce.
5 Cube and sauté the pumpkin with some olive oil, garlic and fresh thyme until golden brown.
6 Sear the de-shelled, seasoned langoustine quickly with the garlic, thyme and rosemary.
7 In the same pan, sauté some Brussels sprouts leaves until translucent; season to taste.
8 Put some artichoke cream on a plate; place the langoustine, pumpkin and sprout leaves on top. Finish with a dash of chicken stock, olive oil and julienned black truffle.
 
Risotto vialone nano with white truffle
Ingredients
400g Risotto Vialone nano
80g butter
80g Parmesan cheese
20g white truffle
2g white truffle oil
5g thyme
20g olive oil
20g veal jus
100g carrots
100g celery
100g onions
100g broccoli
Method
1 Make a vegetable stock with the carrots, onions and celery.
2 Roast the rice with some olive oil in a casserole pan.
3 Add the stock; constantly stir for 16 minutes for an al dente result.
4 After 11 minutes, slowly add more stock. Be careful not to overcook the rice.
5 Remove from the hob and incorporate the butter, Parmesan, a pinch of thyme and a drizzle of white truffle oil.
6 Serve with white truffle shavings, truffle oil and a dash of veal jus.
 
• Armani/Ristorante's truffle menus will run until the end of November. Chef Alessandro Salvatico will host a gourmet truffle gala dinner on October 15. Truffle masterclasses will be held on Friday and November 8. For reservations and tickets, call 04 888 3888 or visit www.dubai.armanihotels.com
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