“September: it was the most beautiful word, I’ve always felt inside me, because it sounded blooming orange trees, swallows and regret” writes the American story teller Alexander Theroux in his book Darconville’s Cat.
September, is a double month.
Between summer and fall, September makes us remember holidays and at the same time it plans a new year of work.
Also at the table and in the kitchen, it is a nostalgic month , in which we don’t want to give up to the summerly ingredients, but we already want ingredients tied up to low temperature.
What could be the solution?
A receipt that has no season at all: fillet of beaf with chives over white truffle and cheese cream.
Put the fillet on a chopping board and dice it. Beat it with a knife. Put the meat in a bowl, add thin slices of chives, extra virgin olive oil and T&C Summer truffle salt. Let it marinate for 30 minutes. Make a little oval meatball by mixing the compound and decorate the dish with the T&C Cheese and white truffle cream previously heated a few minutes.
50 g beef fillet
5 chives stalks
5 ml extra virgin olive oil
15 g T&C Cheese and white truffle cream
T&C Summer truffle salt as required