Recipes

Truffle Cream

Ingredients:

200 g of potatoes cooked in their shells
150 g of cream cheese
3 tablespoons bagrem honey mixed with white truffle oil
50 g of sheep’s cheese
1 onion head
1 tablespoon of parsley
60 g of sour milk
1/2 cup ground red pepper
50 g of black truffle
sea ​​salt
beaver

Preparation:

Clean the boiled potatoes, cut half into chunks and chop the onions. Put the potato pieces in the shredder, add the chopped, fresh cream, sour milk, season with salt and pepper and make a creamy mass.
In another container we put the potatoes and add the remaining sheep’s cheese, and approximately we do to obtain a united mass.
Mix the resulting creamy mass into a mixture of potatoes and sheep’s cheese with honey and white truffle, add the crushed red pepper, chopped parsley and mix gently together.
Serve spread over two bricks. Put the black truffle on top of the creamy mass.

Truffle Pasta (For 4 People)

Ingredients:

300 grams of pasta
100 grams of unsalted butter
100 grams of freshly grated Parmigiano Reggiano
100 grams of fresh black truffle – truffle sauce
40 g of white truffle

Milk to taste

Preparation:

I cook the tagliatelle in plenty of salted water.
Put the butter (minced), a little milk, a little Parmigiano Reggiano and the sweet cream with truffle sauce on a plate. black truffle-scented olive oil, serve as desired. .
When the talati are ready, drain them and pour them into the sauce you prepared earlier, add 40 g of white truffle, mix well. If you like, slice the fresh truffle over the pasta or add more Parmesan.

Serve spread over two bricks. Put the black truffle on top of the creamy mass.

Truffle Risotto (For 4 People)

Ingredients:

400 grams of rice
About 90 grams of black summer truffle or white truffle
Veal broth to taste
Eyes 60gr putter
4 measuring spoons of extra virgin olive oil
60 g of grated Parmigiano Reggiano
250 ml of dry white wine
Salt to taste

Pepper just enough

Preparation:

Fry the finely chopped onion in olive oil, add a little butter, add the rice and let it blush. Hang up the wine and, when it has evaporated, add a little veal fountain, so that the rice doesn’t dry out and cooks evenly. Keep stirring to prevent the risotto from sticking to the pan. Finally add the remaining butter and change, adding thin flakes of black or white truffle. Hang the cheese and mix until smooth, then add salt and pepper to taste.
In this case the fresh truffle can be replaced with black or white truffle cream. And put the black truffle carpaccio on top.

Truffle Oysters  (For 4 People)

Ingredients:

20 oysters
2 tablespoons unsalted butter
Flour
1 glass of milk
A pinch of nutmeg
50 grams (about 2 oz) Emmental cheese
3 eggs
Breadcrumbs Breadcrumbs
Extra virgin olive oil q.s.
Salt to taste
Pepper as needed
60 grams (2 oz) of fresh or preserved black truffle

Preparation:

Open the oysters and peel them from the shell. Put them in a little salted water and add the juice so as not to poison the geese. Let it boil. After a few minutes, drain and dispose of them. Prepare a thick béchamel sauce with a combination of butter, olive oil and flavored black truffle, flour and milk.

Add the ground Emmental and a pinch of nutmeg. Remove from heat, truffle and stir until evenly blended into the sauce.

Dip the oysters into the sauce, one at a time, and place them on a rack to cool. Carefully remove them and dip them in flour, dip them in lightly salted beaten eggs, then in pear crumbs. Heat a large amount of oil and fry. Roll them up carefully, making sure not to pierce them. Dry them on absorbent paper to remove oil residues. Arrange the stones in the pyramid and serve on the plate.

This recipe is perfect for those who love the taste of delicious clams, but don't want to eat them raw as a precaution. Boiled stones are safe to eat because cooking kills potential bacteria causing potential disease.

If fresh oysters are served, simply pour over the olive oil with the aroma of white truffles and put the sweet, chopped black truffles over high heat.

Truffle Polenta

Ingredients:

160 g of polenta50 g of black truffle - or black truffle sauce

2 scoops of black or white truffle oil

80 g Prince

1 tablespoon of sweet cream

sea ​​salt

Preparation:

Cook the polenta until it becomes soft, pour it into a bowl, add a teaspoon of sweet cream, the black truffle and mix it with the truffle olive oil.

If you like to experiment, you can add some Parmesan.

Brusketet With Proscuitto Artichokes And Truffles

Ingredients:

4 diagonal slices of baguette

Extra virgin olive oil

1 artichoke

salt and pepper

200 g of ham

Charpacchio with black truffle

Preparation:

Preheat the oven to 375 degrees. Arrange the ham slices on the baking sheet. Bake for 8 minutes (until crispy). Drain them and, when you have fried them, break them up and then use them to sprinkle the bruschetta.

Arrange the bread slices on a baking sheet. Coat with olive oil and leave for about 6-8 minutes.

Remove from the oven and set aside.

For the most part: spread baked bread with an artichoke that has been sweetened - or sliced ​​like a tomato bruschetta, a little salt and pepper. Gently pour in the white truffle flavored olive oil and arrange a few slices of black truffle carpaccio.

Mozzarella And Aubergine Croutons With Red Pesto And Truffle

Ingredients:

1 fresh mozzarella, cut into slices

1 large eggplant, diced

1 cabaret

white truffle oil

1/2 glass of extra virgin olive oil

cups of chopped fresh wheat basil

tomato sauce with truffles and carpaccio with truffles or tied to vegetables

Salt and pepper to taste.

Preparation:

Cut the bread into slices. Gently brush with olive oil and place in a 350 degree oven to build or broil on both sides until cooked through. Adjust the temperature. When cooked, add the olive oil and the aubergines

diced noodles. Season to taste with salt and pepper and simmer until lightly browned, about 5 to 7 minutes. Add the tomato sauce, truffle and chopped basil.

Cook for another minute. Decorate each piece of bread with 1 slice of chopped mozzarella and a thicker eggplant sauce; Drizzle with extra virgin olive oil flavored with white truffle and serve.

Truffle Pizza

Ingredients:

2 tablespoons olive oil, divided

black or white truffle - truffle carapace - truffle sauce

100 g of fresh mozzarella with red pepper

2 cups of rocket leaves

1/2 lemon

parmesan

Mushrooms of your choice

Trappist

Preparation:

The dough usually works like any other pizza. When the text is tight, coat it first with black truffle flavored oil, then with pellets, trappist, thicker sliced ​​mozzarella, on top of the mushrooms and put in the oven. Then, when cooked, pour the olive oil with the white truffle aroma, put the rocket, put the parmesan on the rocket, then pour the black or white truffle, truffle carpacchio or truffle sauce on the pizza .

Fillet San Pierre (Or Other Category 1 Fish) With Truffle

Preparation:

St. Pierre fillet seared on both sides and then dressed with white truffle flavored olive oil

Side dish: Green courgettes placed in a bowl, cut into very thin slices, marinated in olive oil and garlic for 24 hours in the freezer.

Boil the potatoes, drain the water, - add a pinch of salt, the milk, the olive oil with the white truffle, the Parmesan and then blend until creamy or in a blender for cream. Place the truffle carpacchio or fresh truffle on top of the finished fish and cream puree.

Truffle Ravioli (For 6 Persons)

Ingredients:

6 poached eggs

180 grams of white or black truffle

White vinegar to taste

parmesan

 

Preparations:

Cook some good ravioli, drain them with a slotted spoon and season them with fresh butter and Parmesan. Arrange them in a serving bowl and serve each bowl with the eggs in the center.

Sprinkle with grated white or black truffle or carpaccio, add the basil leaves and serve.

Preparation of poached eggs: they are cooked in boiling water with a few drops of white cheese to help coagulation.

 

Risot Cognac With Lobster And Truffle 

Ingredients:

400 grams of rice

1 kilogram (2.2 lb) of shrimp

150 grams of unsalted butter

1 liter (1 liter) of cream

1/2 glass of cognac

80 grams of white truffle

1/2 glass of white wine

Parmesan Cheese

Salt to taste

Pepper just enough.

Preparations:

Arrange the onions in a pan greased with butter, add a few drops of wine and cook over the Vivo fire. Boil the prawns in salted water. As soon as the water boils, remove them, remove the shell andplace them in the bowl of onions. Place the clams along with their heads in a bowl of boiling water, giving you a fishy bottom. Stir the tails from time to time, add a small glass of cognac, light and lower the heat.

Continue cooking until all the stains are gone, then filter the broth through cheesecloth. Pour the mashed potatoes into a bowl of butter. Melt the butter and then mix with the other ingredients, add the rice, mix and pour the carefully drained fish fondue. Stir until cooked over low heat. When it's almost cooked, add more butter, a handful of Parmesan and some white truffles. Stir, pour the risotto into a suitable bowl and serve. Sprinkle immediately with Parmesan and arrange all the white truffles in front of the guest.
Instead of fresh truffle you can use truffle sauce or truffle carpaccio.

Truffle Meat Pie (For 2 Persons)

Ingredients:

1 puff pastry

100 g of thinly sliced ​​ham

2 tablespoons of aromatic herbs

3/4 cup cheese of choice (grated)

Truffle product(s) of your choice

1 egg

Preparations:

On a lightly floured surface, roll out the dough until it is thin and about 40cm wide. Take the puff pastry, leaving a margin of 2 cm on all sides, and fold the truffle into the mutton with chopped herbs, to order, evenly sprinkled with cheese. Starting at the end closest to you, gently roll the dough over the filling to form a roll.
Wrap tightly in plastic wrap and refrigerate for 20 minutes or more. heat the oven to 400°. Line the trays with baking paper. Remove the cling film from the chain and cut serrated knife into 1 cm thick slices. Arrange each piece separately on prepared baking sheet brush with egg. Bake for 25-30 minutes until crispy and golden brown. And with anointing the flock with olive oil flavored with white truffles.
Serve with green noodles topped with an egg.

Chocolate Cake With Truffles

Chocolate olive oil cake with black truffle honey ice cream

Ingredients:

3 cups of flour
2 cups of sugar
1/2 cup unsweetened cocoa
2 buckets in the garden baking soda
1 teaspoon of salt
2 teaspoons of cheese, I used apple cheese
2 teaspoons of vanilla
2/3 cup of olive oil
2 glasses of cold water
Gelato or other ice cream - vanilla, pistachio, berries, chocolate, coffee (all pair great with black truffle honey)
4 honey mixed with white truffle olive oil

 

Preparations:

Preheat the oven to 350 degrees F (180°C)

In a large bowl, whisk together the flour, sugar, cocoa, yeast and salt. In a medium bowl (I used a glass to measure out the liquid of 4 glasses and mix the water and oil, then add the vanilla and vinegar) together whisk together the vinegar, vanilla, olive oil and waterfall.
Pour wet ingredients into dry ingredients and blend until thoroughly combined. Pour into a bowl of preparations.
Bake about 30 minutes or until a toothpick comes into the center with a few wet crumbs. Set aside to refff. Cut into squares and place one square on each plate. Put a ball of ice cream on top and sprinkle it on top with the honey you have kept and put the binders or truffle carpaccio,
Decorate with caramelized sugar and fresh mint.