The bond between the Bava Family and culinary arts has always been strong.
From the first bread oven built next to the railroad construction site to the inn at the hotel to the restaurant that remained open until the 1970s and to the modern collaborations with various chefs worldwide, the gastronomic theme has always been at the forefront.
Among the family heirlooms passed from generation to generation, there are also many recipes: lists of ingredients and handwritten preparation instructions that we preserve like a true treasure.
Another aspect evident from these recipes is our family’s deep connection with Monferrato. These are traditional recipes, and their ingredients are mostly gifts from the land.
White truffle is one of these, an excellence of Monferrato, traditionally harvested and served at this time of year to enhance a variety of preparations.
One of these is “Rice and Chicken with Truffles”, which we’ve chosen to share here.
Family Recipe: Rice and Hen with Truffles
Ingredients:
For the hen:
- 1 free-range hen
- 1 onion
- 1 carrot
- 1 celery stalk
- 5 liters of water
- 1 bouquet garni (bay leaf, parsley, basil)
For the rice:
- 4 tablespoons of extra virgin olive oil
- 1 onion
- 1 celery stalk
- 500 gr. Arborio rice
- 50 gr. Parmesan
- 30 gr. butter
For the sauce:
- 6 egg yolks
- 20 cl cream
- 1 white truffle.
Preparation:
- Boil the hen with the usual herbs (onion, carrot, celery).
- Prepare a sauté of onion and celery, toast the rice in it, and then cook it using only the hen’s broth.
- Season with butter, grated parmesan, and half the previously prepared sauce.
- Place the risotto in the centre of a warm serving plate and pour the remaining sauce over it.
- Cut and debone the hen and arrange the pieces around the rice.
- Garnish the rice with thin slices of truffle as desired.
Sauce Preparation:
- Whisk the yolks of 6 eggs until well beaten.
- Mix in 20 cl of cream, continuing to whisk until perfectly blended.
- Cook in a double boiler, ensuring it doesn’t boil, until the sauce thickens. Then turn off the heat.
For the sauce:
- Whisk the yolks of 6 eggs until well beaten.
- Mix in 20 cl of cream, continuing to whisk until perfectly blended.
- Cook in a double boiler, ensuring it doesn’t boil, until the sauce thickens. Then turn off the heat.
To accompany this dish, we recommend a wine equally representative of the region: Langhe DOC Nebbiolo, with a bouquet reminiscent of floral and fruity aromas, like violet and red berries with a spicy note.
The wine is full-bodied, savoury, and elegant on the palate, with round tannins typical of the Castiglione Falletto cru. The southeastern exposure ensures perfect ripening even in the sunniest years.
The white soil of our vineyard is rich in marls interspersed with sands, as in the best cru of Langa, producing elegant, well-balanced, and long-lived wines.