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Truffle (recipes)

Poached Quail Egg with Sautéed Asparagus and Vellutata Bianca

    * Ingredients:
    * 6 asparagus stalks, blanched
    * 1 teaspoon salted butter
    * 1 Tablespoon olive oil
    * ¼ gallon water
    * 2 Tablespoons white wine vinegar
    * Pinch salt
    * 8 quail eggs
    * 8 savory waffles, spoon-shaped
    * Salt and pepper, to taste
    * Small bunch mâche
    * 2 Tablespoons of Vellutata Bianca (Velvety White)

Yield: 2 Servings

Sauté asparagus in butter and olive oil until golden. In a small pot, put a ¼ gallon of water, vinegar and a sprinkle of salt. Crack open the eggs very gently and place in 8 different bowls. When the water is simmering, place eggs one by one in the water and shift the whites with a spoon to cover the yolks. As the eggs cook, in less than a minute, gently remove them and place them in a cool water bath. Place the sautéed asparagus on a plate, top with the waffle spoon and place a poached egg in each spoon. Finish with a drizzle of olive oil and mâche for decoration. Add 2 tablespoons of Vellutata Bianca sauce in a pot, cook for 2 minutes and then spread on the eggs.

Original Recipe from Chef Massimiliano Convertini


Prawns and Baby Squid in White Truffle Sauce (Salsa Pronta)

    * Ingredients:
    * Dublin Bay Prawns
    * Baby squids
    * “Criadillas de tierra” Mushrooms
    * Broad Beans
    * Onion
    * celery
    * fennel
    * Squash
    * carrot
    * White truffle sauce (Salsa Pronta) and truffle oil
    * olive oil
    * parsley
    * salt
    * almonds
    * capers

Yield: 2 Servings

We first produce the Dublin Bay Prawn blend. Over the blend, we place the garnish. Over the garnish we place the Dublin Bay Prawns and the baby squids.Finally we add the truffle oil around the dish, not directly on the Squid. Dublin Bay Prawn Blend: we fry lightly the vegetables– fennel, Onion and celery – previously chopped, together with the almonds. We separate the heads and then we peel the rest. We dry the peelings in the oven ( 90C). With 2 carrots, 2 onions, 2 celery branches, a parsley bunch and the capers we make a stock together with the dried peelings, boiling for 20 minutes. Next we put the lightly fried vegetables, the prawns main parts and the heads in a casserole adding the stock at the end. After boiled, we grind and strain it, getting the paste in that way. Garnish: we chop the Squash in little sticks. Next we peel and boil the broad Beans. We boil the Mushrooms in olive oil. Then we fry the Squash sticks, adding next the Mushrooms also chopped in little sticks. Finally we add the broad Beans, so we have the garnish made truffle oil: we make it with olive oil. Dublin Bay prawns and baby squids: we cut the baby squids in rings and then we grill them. We grill too the prawns. Finally we assemble the dish asdescribed previously.


 Risotto with Salsa del Duca

    * Basic Ingredients:
    * 2 cups Arborio rice
    * 1 cup white wine
    * 3 cups chicken stock
    * 1/2 cup grated Parmesan
    * 1 cup minced onion
    * 4 tablespoons butter
    * 3 tablespoon of Salsa del Duca
    * For seasoning:
    * 1 clove garlic, minced
    * 1/4 cup freshly chopped parsley leaves
    * Oils for cooking:
    * 2 ounces olive oil

Heat olive oil in a 4-quart saucepan over a medium heat. Add onions and garlic and cook for 3 minutes till vegetables become translucent and aromatic. Add chicken stock and cook till tender for about 10 minutes. Add rice and lightly toast in oil for 2 minutes while stirring it frequently. Add the wine 1/3rd at a time stirring until each additional 1/3rd is absorbed. Once all the liquid is absorbed, remove from heat and stir in Parmesan, parsley, and butter.

Serving instructions:
For serving, divide into 6 servings and top with shaved truffles.


Sauce With Tartufissima and Truffle Oil

    * Ingredients:
    * 1/2 cup heavy cream
    * Chives, for garnish
    * 1 spoon of Tartufissima
    * 1/2 pound butter, at room temperature
    * 1 cup white wine
    * 1/4 cup white truffle oil
    * 1 teaspoon chopped garlic
    * 1 tablespoon minced shallots
    * Salt
    * Freshly ground white pepper

In a mixing bowl mix together the butter and truffle oil together. Place the butter on a plastic sheet, form a log and wrap tightly. Refrigerate until firm. In a saucepan, combine the white wine, shallots and garlic. Season with salt and white pepper. Bring the liquid to a boil and cook for 3 minutes. Stir in the cream and cook for 1 minute. Cut the butter into one inch pieces. Reduce the heat to medium-low and whisk in the butter, one piece at a time. Reduce the heat to low and keep the sauce warm. Garnish with Tartufissima sauce and chive.


 Bacon and Black Truffle Macaroni and Cheese

This recipe is by Brenden Mesch of Dallas, TX.


Truffle Macaroni and Cheese

Recipe Type: Pasta, Black Truffle Oil, Bacon, Cheese, Cream
Yields: 4 servings
Prep time: 20 min
Cook time: 15 min


2 tablespoons butter, melted
3/4 cup panko (Japanese breadcrumbs) or coarse dry bread crumbs
3 cups (12-ounces) shredded extra-sharp cheddar cheese, divided
8 ounces dry penne pasta
1 tablespoon black truffle oil (optional)
2 teaspoons extra-virgin olive oil
4 slices (4 ounces) uncooked smoked bacon, chopped
2 tablespoons minced shallots or green onions
1 tablespoon minced garlic
1/4 tablespoon dried thyme
2 tablespoons all-purpose flour
1 1/2 cups half and half cream
1/4 teaspoon salt
1/8 teaspoon freshly-ground black pepper
1 tablespoons minced fresh basil leaves


Preheat oven to 350 degrees° F.  Lightly butter four (4) 8-ounce shallow ramekins.

To make topping, in a small bowl, combine butter, breadcrumbs, and 1/2 cup cheddar cheese; set aside.

Cook pasta according to package directions; drain and return to pan to keep warm. Learn How To Cook Pasta Properly. Pasta is done when it is slightly chewy to the bite or al dente. Drain pasta in a colander and transfer to a large bowl.

Toss pasta with truffle oil and set aside.

Prepare sauce while pasta is cooking:

        *          Heat olive oil in a large saucepan over medium heat. Add bacon and cook until golden 3 to 4 minutes.
        *          Stir in shallots, garlic, and thyme; cook for 1 additional minute.
        *          Whisk in flour and cook an additional 3 minutes, whisking constantly. Gradually add half and half cream and bring just to a boil, whisking constantly. Reduce heat                               and  simmer, stirring often, until sauce slightly thickens, approximately 4 to 5 minutes.
        *          Add salt, pepper, and remaining 2 1/2 cups of cheddar cheese; stir until cheese is melted.
        *          Remove pan from heat and fold in basil and cooked pasta. Note: The dish can be covered and refrigerated for up to 3 days at this point
When ready to cook, divide mixture into individual baking dishes and top with reserved breadcrumb mixture.

Bake for approximately 10 to 15 minutes until bubbly and top begins to brown. Remove from oven and let sit 5 minutes before serving.

Serves 4 as a main dish.



Truffle Custards with Crab and Caviar Recipe

Recipe adapted from Brad Farmerie, executive chef at Monday Room wine bar in New York.

Truffle Custard with Crab and Caviar


Recipe Type: Appetizer, Crab, Truffle Oil, Caviar
Yields: serves 12
Prep time: 30 min
Cook time: 10 minutes


2 eggs
1 egg yolk
1/2 teaspoon white Truffle Oil
2/3 cup heavy cream
1/3 cup milk
1 tablespoon soy sauce
1/2 pound jumbo lump crabmeat
1 tablespoon finely chopped chives
2 teaspoons freshly-squeezed lime juice
Salt and coarsely-ground black pepper, to taste
1/2 ounce hackleback (or other black) caviar

Preheat the oven to 325 degrees F. Adjust oven rack to center position. Arrange 12 shot glasses in a 9-by-9-inch baking pan. Bring a kettle of water to a low simmer over low heat.

Meanwhile, in a medium bowl whisk together the eggs, egg yolk, and truffle oil; set aside.

In a small saucepan over medium heat, combine the cream, milk, and soy sauce. Bring just to a boil, stirring constantly; remove from the heat and let cool 1 minute. Whisking constantly, slowly pour the hot cream mixture into the eggs. Immediately strain the mixture through a mesh strainer into a large liquid measuring cup (or other container or pitcher with a pouring spout).

Carefully pour the strained mixture into the shot glasses, filling them about 3/4 full. Carefully pour enough hot water from the kettle into the baking pan to reach halfway up the shot glasses. Cover the pan with foil and bake approximately 9 to 10 minutes or until a knife inserted near the center comes out clean (the custards should be firm at the edges and just barely wobbly at the center). If needed, cook another 1 to 2 minutes. Remove the pan from the oven. Remove from oven and immediately remove cups from water bath. Let cool at room temperature until ready to serve.

While the custards cook and cool, prepare the crab. In a small bowl, gently mix the crab, chives, and lime juice. Season with salt and pepper.

To serve, spoon a small amount of the prepared crab mixture over each custard, then top with a dollop of caviar.

Makes 12 shot glasses.



Baked Truffled Brie en Croute Recipe

This makes a beautiful and delicious appetizer. Truffle lovers will especially enjoy this appetizer!

Baked Truffled Brie en Croute

Recipe Type: Appetizer, Truffle Oil, Truffles, Puff Pastry, Brie Cheese
Yields: serves many
Prep time: 30 min
Cook time: 20 min


4 ounces cream cheese, room temperature
1/2 teaspoon salt
1 tablespoon truffle oil
1 teaspoon fresh shaved truffles or truffle paste (optional)*
1 sheet frozen puff pastry, thawed
1 small (8-ounce) round (wheel) brie cheese
1 egg, lightly beaten
Baguette, crostini, or crackers


truffle shaver* NOTE: You always want to maximize the truffle flavor, using the least amount of the ingredient as possible. So always slice into paper-thin wedges or strips.

Use a truffle shaver (similar to a cheese grater) when shaving truffles (see photo on left).

Butter a baking pan and line with aluminum foil. In a small bowl, combine cream cheese, salt, truffle oil, and shaved truffles; set aside.

On a lightly floured surface, roll out sheet of puff pastry 1/8-inch thick (approximately 15 inches in diameter); using the brie as a guide, cut out one round the size of the brie for the top and cut another round 1-inch larger. Using a small cutter (any shape will do), cut out some decorative pieces.

Halve brie cheese horizontally; spread the truffle cream cheese evenly over the bottom half of the brie. Place the top half over the truffle cream cheese.

On prepared baking pan, center the brie cheese on top of the larger pastry round; wrap pastry up over brie (without stretching). Brush border with some egg and top with remaining smaller pastry round; pressing edges of dough together gently but firmly to seal. Brush top with egg. Arrange decorative pieces over the top of the pastry dough; lightly brush with egg, being careful not to leg egg drip over edges (this would prevent them from rising). With the back of a table knife, gently score side of pastry with vertical marks (being careful not to pierce through dough). Chill brie, uncovered, 30 minutes to set egg wash. Brie may be made to this point one day ahead and kept chilled, covered loosely.

Preheat oven to 425 degrees F.

Bake Truffled Brie in middle of oven 20 minutes or until puffed and golden brown. Remove from oven and let stand in pan on a rack about 20 minutes for a very runny melted cheese or about 40 minutes for thicker cheese. To serve, transfer to serving dish and serve with baguette, crostini, or crackers.

Serves 6 to 8 as an appetizer.



Gourmet Pasta Recipe With Black Truffle Sauce: Spaghetti Alla Norcina

“Spaghetti Alla Norcina” (’Norcina’ stands for “Norcia” a town of the “Umbria” region in central Italy) is a delectable way to savor fresh black truffles, anyone of the many types of black truffles: “black summer truffles,” or “black winter truffles,” whether from Italy, France, or anywhere else in Europe.

This gourmet pasta sauce has originated in the town of “Norcia” in central Italy where winter black truffles are usually harvested between mid-November and early-March. The “Norcia Winter Black Truffle” is considered a very fine specimen of winter black truffles on a par with the renown french “Perigord Truffle.”

• Prep. Time: 30 min.
• Serves 4
• Measurements are U.S. standard and metric units.

4 ounces (120 g) Black Truffles
1/2 cup (125 ml) Extra Virgin Olive oil
1 Garlic clove, crushed
3 Anchovy fillets, chopped
Salt and freshly ground black Pepper
1 pound (454 g) dried Spaghetti pasta, preferably imported Italian


Start heating a stockpot full of water over high heat in anticipation of cooking the pasta (see Pasta Cooking Fundamentals). Keep in mind that on average 4-5 quarts (4-5 liters) of cold water over high flame take 25-30 minutes to reach a full boil. A black truffle sauce is quite simple and quickly prepared; hence, start preparation for the sauce about 15 minutes after the water has been on the fire.

Clean the truffles. Rinse them under cold running water. If necessary use an unused tooth-brush or nail-brush to take away any remaining particle of dirt. Pat dry the truffles with absorbent paper towels. Grate the truffles through the smallest holes of a cheese grater. Take 3 anchovy fillets and chop them in small pieces. Take a garlic clove, peel it, cut it in half, and crush the two pieces with the flat side surface of a knife.

Pour Extra Virgin Olive Oil in a saucepan. Add the grated truffles. Stir well and cook over low heat for 1 (one) minute. Draw off the heat, add garlic and chopped anchovies. Mash and press the small pieces of anchovies with the back of a spoon until they dissolve in the oil. Return saucepan to heat for a further 5 (five) minutes. Cook, stirring the whole time. The heat must be very low since, on no account, should the sauce boil (excessive heat strips away the truffles flavor and aroma). Taste and add salt if necessary (note that anchovies are naturally salty). Add a generous amount of pepper.

When the water boils, add salt to it, and stir in the pasta. When the pasta is perfectly “al dente,’’ drain it, and transfer it to the saucepan together with black truffle sauce over extremely low heat. Quickly mix pasta and sauce thoroughly. Turn off heat. Fix individual servings, preferably in warm plates. Gather with a spoon any remaining liquid black truffle sauce inside the saucepan and sprinkle it over each one of the servings (this sauce is too valuable to go to waste). Serve at once. Enjoy!


• A very fine extra virgin olive oil makes a tastier sauce.
• Customarily grated cheese is never added to this sauce.

Created by 3ds-for-orama
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