Bagno Caldo with White Truffle Olive Oil
Bagno caldo is literally a “warm bath.” But in this case, it’s also the popular name of a delicious antipasto, featuring warmed veggies bathed in olive oil. You can pick your favorites, but here are some of mine:
- 10 tiny new potatoes, scrub, cut into quarters, leave skin on. Drop in salted boiling water until tender.
- 4 celery stalks, washed, cut into 2”- 3” pieces.
- 1 pint fresh snap peas. Remove the tough closure “string” and blanch in salted boiling water for 30 seconds.
- 1 head each of broccoli and cauliflower. Cut off tiny florets only and blanch (as snow peas) for 1 to 2 minutes.
- Arrange vegetables on a platter.
- 1/3 cup olive oil
- 1 anchovy filet
- one garlic clove minced most finely
- 2 tablespoons of da Rosario White Truffle Olive Oil
- pinch of sea salt
White Truffle Frico
These appetizers that are actually cheese crepes. Only better.
- 6 ounces Montasio cheese (if you can't find this, use a good Parmigiano)
- da Rosario White Truffle Honey
- da Rosario Whole Black Truffles, drained and shaved
- da Rosario Porcini Olive Oil
Remove first batch of fricos onto platter (do not stack) and smear a 1/4 teaspoon of da Rosario Truffle Honey on each frico. On the next batch, top with 2 shaved slices of da Rosario Black Truffles on each. The last batch gets a 1/4 teaspoon da Rosario Porcini Olive Oil on each. These can be served as is, or folded like a taco. Continue rotating the batches until you're finished. Serve at room temperature with a bottle of something cold – Prosecco is perfect. Makes about 24 bite-sized fricos.
Truffled Quail Eggs with Baby Asparagus and Prosciutto
Local fresh asparagus gets the da Rosario treatment.
- 1 bunch of thin summer asparagus, washed
- Extra Virgin olive oil
- 6 slices of prosciutto
- 6 Quail eggs, or, 6 tiny chicken eggs (Quail eggs are often found in specialty food stores or at the butcher shop.)
- Salt and pepper
- Grated parmigiano
- da Rosario White Truffle Olive Oil
Fry one egg per person sunny side up, 2-3 eggs per pan. Don’t overcook – make sure the yolks are still runny. Add salt and pepper to taste. On individual plates, put a bed of grilled asparagus; add crumpled prosciutto, then one egg. Top each serving with a light dusting of parmigiano, followed by 1 teaspoon of da Rosario White Truffle Olive Oil. Serves 6.
The best part about these dishes? They won't take you away from your friends and family – or your cocktail – for long. Here's to summer!