The secrets of the truffle! Gourmet Area and Urdet products reveal it to you

Urdet is located in a small town at the foot of the Pyrenees, a mountain where traditionally a large number of mushrooms and truffles are produced. This small, artisan company started its career in 1989. After all these years of experience and innovation, it has become a benchmark in the artisanal production of quality products.

Its specialty is the artisanal production of wild mushrooms and truffles in oil, dehydrated and in flour, roasted vegetables, truffle-based sauces, truffle-flavored oils and mushroom risottos.

All its products are available on our website

http://www.area-gourmet.com/marcas/urdet

Truffle has become a very precious ingredient. From the time of the Romans to the present day it has been called the kitchen diamond.

The truffle has a very peculiar, deep aroma. It can be exciting and intriguing. It is an ingredient with great tradition in French and Italian cuisine, but increasingly introduced in our recipes. In modern cuisine it is used as a highly distinctive aromatic touch.

The truffle in Europe has a tradition especially rooted in Italy, in the Piemonte region. In Alba, the precious truffle from Piemonte is collected. In Spain there is also an important trade, with a high quality variety in the Pyrenees (where Urdet is one of the referents) and also in the north of Castellón.

The secrets of collecting truffles

This fungus is found in places absent of grass and vegetation, since the growth of the truffle prevents the growth of other herbs. The land where they are found presents small cracks due to the strength that the fungus exerts on its growth.

In Italy, in Alba, the presence of truffles is betrayed by the presence of the truffle fly (helomyzatartufífera), which usually lays its eggs on the surface of the ground where the truffle is found in its interior level.

In the past, trained pigs were used to look for truffles, although it was a bad idea, because in addition to destroying the vegetation of the place, they used to eat them.

Currently, trained dogs are the ones who, due to their good sense of smell, locate the buried pieces. In this case, mushrooms are not usually eaten. With which it is one of the most used methods currently.

Meatballs a la Tartufata (recipe sponsored by Urdet and Area Gourmet)

Serving: 4 people Cook time: 60 mins

INGREDIENTS

250g minced beef

250g minced pork

1 pot Tartufata sauce 125g

3 slices of bread without crest

1/2 glass of milk

1 onion, 1 clove garlic and parsley, all minced

250g crushed tomato

Olive oil, flour, salt, pepper

PREPARATION

Soak the bread with the Milk and mash it

Mix the two meats with the crushed bread, the Tartufata Sauce and season with salt and pepper.

Form meatballs, cover them with flour and fry in olive oil. When they are ready, reserve them on absorbent paper.

In the same paella pan, remove the excess oil and fry the onion. When it is golden brown add the tomato, garlic and parsley and fry for about 15mins.

Add the meatballs, cover with water and cook at medium temperature for approx. 30mins.

Serve with pasta, fried potatoes, white rice or as a second.

Parmesan Pasta with Truffle and Wild Mushrooms (recipe sponsored by Urdet and Area Gourmet)

Ration: 3-4 people Approximate total time: 35mins

INGREDIENTS

1 bottle of parmesan cream with truffle 125g

30g dehydrated wild mushrooms

2 glasses of milk

Pasta (from 70g to 100g per person).

Extra virgin olive oil, salt.

PREPARATION

Wash the MUSHROOMS. Heat the milk to a boil and hydrate the MUSHROOMS in the MILK for approximately 25mins.

Cook LA PASTA according to your instructions.

When the MUSHROOMS are hydrated, sauté them for a few minutes in olive oil. Then add the contents of the bottle of PARMESAN CREAM WITH TRUFFLE and gradually add the milk you used to hydrate the mushrooms. Add SALT to taste. Combine the pasta with the mushrooms and ... voila!