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HindustanTimes Tue,21 Oct 2014

I’m here to master the biryani, says chef Felice Lo Basso

Debasmita Ghosh, Hindustan Times  New Delhi, November 22, 2012
First Published: 19:38 IST(22/11/2012) | Last Updated: 00:14 IST(23/11/2012)

Considering the near-bland Italian taste buds, one expects a native from there to cringe at the mention of ‘spicy Indian food’, but Michelin star chef Felice Lo Basso is in love with these spices. “When I think about Indian food, the first thing that comes to my mind is the vast variety of spices that are available here,” says Basso adding, “And now that I’m here, I’m definitely going to learn how to make the biryani rice, it’s my favourite,” says the chef.

BiryaniIn the Capital for a week to toss up a rare white truffle feast at Travertino, The Oberoi, chef Basso feels that the best thing about white truffle is its rare intense flavour. “The flavour comes from the aroma of the soil. It’s available only for two months in a year and that’s why we regard it as the king of ingredients, which makes dining a unique experience,” he says. And guess what, white truffle is not only rare, but healthy too, informs the chef. “Since it’s found under the earth, it is an excellent source of several minerals, as well as a great source of protein,” he says, adding that one has to however be very careful when combining white truffles with other ingredients. “If the wrong combination is used, then it can spoil the dish,” he warns.

Pairing and storing
White truffle has a distinct pungent smell that must be retained, so storing them right is important. “Preserve them in an airtight jar which contains arborio rice, so that the smell is retained. Store the jar in a refrigerator,” says Basso.

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White truffle with eggs
Ingredients
Egg 1
White onion 60gm
Provolone cheese 30gm
Milk 20gm 
Cream 10gm
Butter 10gm
Truffle oil 1gm
White truffle 3gm
Salt 2gm
Black pepper 1gm

Method
Heat a wok and add the butter. Saute the onion, add the cheese, milk, salt, pepper and finally the truffles and cook for a few minutes. Place it on a plate in a scoop form. Now again heat a little butter, take it off the flame as soon at it turns frothy. Add beaten eggs and cream. Put it back on the flame, stir and immediately take it off and pour in the egg mixture over the truffles on the plate. Garnish with a few more white truffles on top and serve.


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