Tartuccino (cappuccino with mushrooms and truffles)

Ingredients for 4 people

  • 1 kg of desired mushrooms (better if porcini)
  • 1 clove of garlic
  • 1 glass of red wine of great quality
  • a nut of butter
  • Salt and Pepper (to taste)
  • 2 shallots
  • 1/2 liter of whipping cream
  • 1.3 liters of chicken broth
  • 30 gr Fine White Truffle of Pergola or 100 gr of Black

Clean the mushrooms and slice ​​them; if you use dried mushrooms soak them in a portion of the broth (which you will then filter and gather to the rest).

Grind the minced shallots together with the squashed garlic and the butter.

Combine the mushrooms and cook after having simmered them with wine. Stirr occasionally; it will take about a quarter of an hour.

Salt and pepper the mushrooms, wet them with the boiling broth and cook for 15 minutes.

Using an immersion blender reduce everything in cream, then incorporate 2 dl. of liquid milk cream.

Pour the mushroom cream into 10 bowls or 10 glasses, whip the remaining milk cream beating it until stiff and spread it over the mushrooms cream. Complete with ground black pepper and truffle slices.

We suggest serving this special cappuccino in real cappuccino cups, perhaps accompanying it with parmesan biscuits.