Filet mignon carpaccio topped with truffle shavings from Casa Tua Cucina
It’s the words true gourmands love to hear: Truffle season is officially here. That means area restaurants are ready to dole out those precious fragrant shavings. “This time of year is very exciting for us chefs because truffles are a very particular and prestigious product that can be utilized in so many dishes,” says Casa Tua Cucina executive chef Michele Esposito. “I particularly enjoy them with pasta, but they’re also an amazing complement to beef tartare and eggs.” At Casa Tua Cucina, dishes with the prime ingredient include taglioni with black truffle sauce; tartufo pizza with shaved black truffle, truffle paste, fior di latte mozzarella and truffle oil; and (our personal favorite) cacio e pepe, homemade bigoli pasta with eggs, cacio and pecorino cheeses, black pepper and white shaved truffle, an entree that truly makes the case that shelling out an extra $50 or so for a subterranean fungus just plain makes sense. 70 SW Seventh St., Miami, 305.755.0320, casatualifestyle.com
Photography by: felipe cuevas/casa tua cucina
