Truffle ice-cream with freshly shaved white truffles
Who else would shave fresh white truffles over truffle/vanilla ice-cream??
In my earlier post on Valentinos, I mentioned that D had loved it so much that he said that Valentinos was where he wanted to have his birthday dinner. So off we went last night.
Fresh buffalo mozzarella
I had already rang ahead to check if they had any fresh buffalo mozarella that night and was delighted to find out they did. We had a similar round of starters than we did our first time there – lightly breadcrumbed and deep-fried anchovies, the buffalo mozarella and sweet tomatoes with olive oil and basil, cow’s milk cheese wrapped in proscuitto and pan-fried, and we added a selection of cold meats to make four for the table.
Cherry tomatoes with basil
As before, the mozarella was light and chewy and stringy and milky and all the things buffalo mozarella should be. Paired with a mouthful of tomatoes and basil and we were transported to our trip to the Amalfi Coast once again. The cold meats didn’t look like much, but the flavour from the thinly shaved slices of proscuitto, salami and mortadella (something I’ve always wondered about but never tasted) was a perfect way to balance the other dishes on the table.
Porcini ravioli with truffle oil
For seconds we shared two pasta dishes – the porcini ravioli with truffle oil and the house speciality, squid ink pasta in a creamy crab sauce. The ravioli was just so … mushroomy, for want of a better word. And the squid ink pasta came in thick ribbons covered with large chunks of fresh crab leg meat, the sauce a mix of cream and tomato and with a hint of heat from chilli. I couldn’t really taste the squid ink over the flavour of the sauce, so a good thing the sauce was so delicious.
Mains we again shared two dishes – the veal saltimbocca and a 500g steak, cooked on the bone and medium rare, served thickly sliced over a bed of rocket and tomatoes. Both solidly good.
But I digress. I am typing all of this as fast as I can just so I can tell you about the special dessert Chef Valentino served D especially for his birthday – truffle ice-cream, with freshly shaved white truffles. The only time I have seen so many truffles was when we were in Rome at Pietros where they had a tray of fresh black truffles. Chef Valentino showed us a square bowl full of arborio rice, with the most beautiful smelling truffles dotted on top. This was how he stored his truffles – in order to further flavour the arborio rice for his truffle risottos. Another stroke of genius.
White truffles perfuming a bed of arborio rice
He then gave us a martini glass with one scoop of truffle ice-cream – we ate the ice-cream on its own – a rich vanilla ice-cream that actually already tasted of truffles. Why it works, we didn’t care. Just trust me when I say it does. Chef then liberally shaved the fresh white truffles over it and the four of us at our table greedily scooped out spoonfuls of ice-cream with truffles. There was absolute silence in the room for a few seconds before the exclamations – “mmmmm !” and “ooooh !” – started of just how good that tasted.
We left happy, full and with a parting shot of Limoncello. For such an unassuming restaurant, this place rocks. Apart from the food, the service is just so warm. Not only is it clearly family run, but clearly the staff are also treated like family, and it really shows. Add to this the fact that the Chef is an amarone fiend (ask to see his wine cellar!!), means we will definitely be going back again, hopefully very soon !
Ristorante Da Valentino
11 Jalan Bingka
Restaurant: 6462 0555