Haute Dining: White Truffles Take Center Stage at Valentino

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Valentino Executive Chef and Partner Luciano Pellegrini

In the 18th century, French gastronome Brillat-Savarin deemed truffles “the diamond of the kitchen.” They’re held in high-esteem by haute cuisine, especially French, Spanish and northern Italian. Right now, white truffles from Italy are just starting to come in season. With their pale cream or brown with white marbling skins, these delightful fungi add rich flavor to a dish.

James Beard Award-winning Chef Luciano Pellegrini at Valentino at the Venetian delight in this time of year when he can add white truffles to his fall specials. Try the beef carpaccio with shaved parmesan, arugula and white truffles for $35, or the fresh Burrata Alla Panna cheese, a cousin of mozzarella, with baby beets salad, ciabatta chips and shaved white truffle for $32.

For a heartier dish, go for the risotto with Robiola Bosina, a creamy northern Italian cheese that combines cow’s and sheep’s milk, and shaved white truffle for $35.

Cooler weather calls for fresh truffles paired with beef as well. Valentino serves up a 12-ounce bone-in Angus filet with asparagus and fennel Milanese, fresh white truffle and Chardonnay demi-glace for $72.

Be sure to pair your truffles with one of the wines in a list the size of a phone book.

Valentino is located at the Venetian, 702.414.3000.

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