A little while ago I was approached by Alison Trerotoli from The Pop up Deli to see if I would be interested in trying out some of their products and to come up with some recipes. I was really pleased to have been approached by them and started to plan some ideas whilst I waited for the box to arrive.
The Pop up Deli are a UK based company who specialise in sourcing artisan products from across Italy and importing them to the UK. All of their products are sourced from family run businesses and they are dedicated to bringing the real taste of Italy to the UK. The below is taken from a blog post on their website www.thepopupdeli.co.uk and you can read the full post here.
“The Pop-Up Deli was founded by myself, Alison Trerotoli in 2015. I am married to an Italian and having spent a great deal of time in Italy over the years, I feel that there is a huge lack of quality Italian products such as sauces, which are authentic and made by the smaller producers you see when on holiday. There is an abundance of wonderful Italian restaurants around the UK, but if you want to rustle something up yourself at home, reaching for a sauce which has been produced in a huge factory by a large brand (and often full of artificial ingredients and palm oil – yuck!) is not going to recreate the tastes of your romantic trip to the Amalfi Coast.”
You can purchase single items through their website ranging from delicious truffles, decadent olive oils, confectionery and much more or alternatively sign up for a monthly subscription box. Now that my box has arrived I will post up some of the recipes that I have come up with using the products.
First up I have put together two recipes using their White Truffle and Porcini Sauce. Both of these recipes are really quick and easy and in each case the inclusion of the sauce adds a little bit of indulgence to what is essentially a straight forward evening meal.
Roast chicken tagliatelle in a white wine, mushroom, white truffle and porcini sauce
This recipe takes a basic white wine and cream sauce and uses the truffle and porcini sauce to add extra depth and layers. I used home made pasta but you can use packet or pre-made fresh if you wish to do so. The recipe below should make enough for two adult servings.
- Two chicken thighs
- One fairly large echalion shallot
- 150g closed cup mushrooms or similar
- 2 cloves of garlic
- 2 tsp of White Truffle and Porcini Sauce
- Glass of white wine (approx.)
- 150ml of double cream (approx.)
- Juice of a lemon
- Chopped parsley
- Olive oil, butter, salt and pepper, parmesan cheese.
- Tagliatelle – enough for two people.
- Pre-heat the oven to 220C and prepare the chicken thighs by trimming the skin and seasoning with salt and pepper and olive oil. Place into the oven and cook for around twenty minutes or until the juices run clear.
- Whilst the chicken is cooking finely chop the shallots and garlic as well as slicing the mushrooms into good sized pieces.
- Place a pan of salted water on to boil and cook the pasta as per the packet instructions. If using fresh or home made this should be done towards the end.
- Heat some olive oil and butter in a frying pan on a medium high heat and add the mushrooms. Cook until they start to colour before adding the shallots and garlic taking care that they do not burn – turn the heat down slightly if necessary.
- Once cooked pour in the wine and reduce by at least half before adding the cream. Mix together and allow to thicken slightly and bubble away – if you find that it is reducing too much add a little of the pasta water.
- Once cooked remove the chicken from the oven and remove the meat from the bone and add to the sauce along with the chopped parsley, truffle sauce and lemon.
- Season to taste and add the cooked pasta to the sauce and stir together so that everything is coated in the creamy sauce.
- Add to warmed plates and grate over a little parmesan and some more chopped parsley to add colour.
Pasta Carbonara with white truffle and porcini sauce
So this one is a classic recipe for me (although not according to purists) and is a variation on the first ever dish I learnt to cook. Rather than rewriting the whole recipe again please refer to this post on my blog for the basic recipe. With this version I also added some chopped mushrooms to the pancetta to give some alternate textures and used home made pasta.
Add about a tea spoon of the white truffle and porcini sauce to the cream mixture before pouring into the pan. As before you want to work quite quickly at this stage to not over cook the egg but at the same team you need to ensure that the sauce has been warmed through.
This whole meal should take no more than about 15 minutes to cook and the inclusion of the truffle sauce gives that wonderful earthy and luxurious flavour. It really takes something that I normally have as an easy midweek meal to another level – I would even consider serving this to guests at a dinner party as a pasta starter.
I hope that you like the look of these recipes and I look forward to sharing some more with you in the coming weeks. Whilst I work on those it would be great to hear what you would cook using the White Truffle and Porcini Sauce that I used?