Truffle Recipes

If you are lucky enough to get your hands on a fresh black truffle of your own you need to be prepared with some tasty (yet not too intimidating) truffle recipes.

Fresh truffles have a short shelf life and are a lot more subtle then infused oils and the synthetic oil versions.

Most of the recipes listed here are using fresh Perigord black truffle (as this is what we have most readily available to us) but some can be used substituting the black truffle out for another type. A lot of these recipes are based on ones that we have found, used, and altered slightly to fit with our style of cooking and ingredients that are available to us. When you get more confident with what you can do with truffle make sure you do the same.

Fresh truffles will need to be cleaned first before using. We find that a clean (medium bristle) toothbrush works best for this. Gently  brush the truffle free of any dry bits of earth still clinging to them. Sometimes you may find that the truffle has many crevices and you may need to scrub them under running water. Make sure that it is cold water and you are as brief as possible.

“Black winter truffles can be served raw, sliced paper thin and incorporated into salads, for example, but their flavor is usually enhanced when they are warmed slightly. Long cooking is not generally advised however, because it will mute their perfume.” Truffles, Ultimate Luxury, Everyday Pleasure. Rosario Safina and Judith Sutton
Truffle FonduAuthor Notes: A traditional fondue from Piedmont in Italy’s north — a simple, homely recipe that features one of the region’s best assests, truffles. Fontina, egg yolks and milk are warmed together in a heavy based saucepan. The melting mixture is then laced with shavings of fresh, pungent truffle. Keep the fonduta warm. Then take a nice baguette or ciabatta bread and watch it happily disappear. – Emiko

Serves 4

  • 1pound Fontina cheese, diced
  • Some milk
  • 5 egg yolks
  • 1/4cup (2 tablespoons or 50 gr) butter
  • 3 ounces fresh truffles, shaved

Place the diced Fontina cheese in a large bowl and cover with milk. Let rest in the fridge for several hours.

In a saucepan, place the butter, egg yolks and cheese, along with all the milk. Place the saucepan on top of another saucepan containing boiling water (a bain marie or double broiler) and mix energetically until the cheese begins to melt.

When you have a fondue with a dense, creamy consistency, remove from the bain marie. Keep the fondue warm and serve with the truffle scattered on top. Enjoy with plenty of grilled bread.

Found: http://food52.com/recipes/24747-fonduta-con-tartufi-truffle-fondue

  • 1 45 to 60 gram fresh black truffle
  • 20 large scallops
  • 3 – 4 tablespoons unsalted butter

Pull the tough side muscles off from the scallops and then using a sharp knife, slice each one horizontally almost in half, leaving it attached at one side.

Using a mandolin cut 20 paper thin slices from the truffle and insert one slice into each scallop. Press down gently on the top of the scallop so it holds together. Place on a plate, cover with plastic wrap and refrigerate for 1 to 2 hours so that the flavour of the truffle penetrates the scallop.

Heat a large heavy skillet on high heat and use enough butter to cover the bottom of the pan. While the pan is heating gently pat dry the scallops with a clean paper towel to remove any excess moisture and season with salt and pepper. Once the butter has melted and starting to brown slightly (but not smoking), gently place the scallops in ensuring they are not touching (you may need to do a few batches). Try not to touch them until the bottom side is golden brown, usually about 2 minutes. Turn the scallops and cook the same amount of time and just cooked through.

Take off the heat and serve immediately with parsley and remaining butter in pan drizzled over (or if you have some truffle butter you can use this also).

Adapted from a recipe by Shannon Bennetttruffle risotto

Serves 2 -3

  • Chicken mushroom stock (around 5 cups – homemade is best!)
  • Extra virgin olive oil
  • 1 small onion, finely diced
  • 200g risotto rice
  • 100ml dry white wine
  • 30-50g black truffles, shaved
  • 50g Parmesan cheese
  • 50g butter
  • Salt and freshly ground pepper

Heat the stock in a large sauce pan over low heat.

In a separate heavy-based pan heat olive oil. Add onion and stir until the onion is soft. Add rice and cook until all grains are coated with oil. Deglaze with the white wine and cook until evaporated. (I have also added a handful of dry porcini/mushroom mix at this stage. Prepare as instructions on packet by soaking first, drain and then add to the rice mixture).

Add in ½ cup of hot stock. Stir until the rice absorbs the stock. Keep doing so until the risotto is cooked to your liking.

In the final ladle of stock, add in the truffles (save a few slice for garnish).

Remove the rice from heat. Add in the cheese. Season.

Serve immediately on warmed plates. Garnish with truffles shavings. I also used fresh rocket from the garden when making mine. Parsley also works well if you are like me and need a green garnish on your plate!

  • 10- 15 gram truffleTruffled Cheese
  • 10cm wheel of brie
  • (note use this as a guideline can use less or more depending on personal taste and what is available)

Using a long sharp knife, cut the brie in half horizontally.

Using a truffle shaver (or mandolin) slice the truffle paper thin. Place the slices to cover the bottom half of the brie, overlapping until all used. (You can also use mascarpone, mincing the truffle and mixing this in blending well. You then spread this mixture evenly over the cheese instead of the truffle slices).

Place the top half back on the brie and press down gently. Wrap the cheese in plastic wrap and refrigerate for 4 days.

Before serving let the chefs stand at room temperature for at least 3 hours to enhance the truffle flavor.

Note: It is important to start with a good quality cheese, properly ripened and soft to touch.

Serves 2 Truffle Eggs

  • 4 large eggs
  • 2 tablespoons heavy cream
  • 10 grams black truffles, finely chopped or minced
  • 2 tablespoons butter, softened
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Combine the eggs, cream and truffle in bowl and whisk until well combined (if you have not “truffled” the eggs first, cover and refrigerate for at least 30 minutes and up to 2 hours). Season with salt and pepper.

Melt 1 tablespoon of the butter in a medium skillet over low heat. Add the eggs and cook, whisking almost constantly, until they are think, creamy, and not quite set; do not overcook.

Immediately remove the pan from the heat and whisk until the eggs are just set – the residual heat of the pan will finish cooking the eggs. Whisk in the remaining butter 1 teaspoon at a time.

Serve immediately.

Found: Truffles, Ultimate Luxury, Everyday Pleasure. Rosario Safina and Judith Sutton

Truffled Eggs: Put the eggs in their shells in a tightly covered container with whole truffles and refrigerate them together for a day or so. The eggs pick up the truffle perfume right through their shells.

  • 50 – 60 grams black truffle Truffle butter
  • 500 grams quality unsalted butter, room temperature
  • Coarse sea salt

In a small bowl grate the truffles into the butter. Gently combine the truffle distributing them as evenly as possible. Taste to determine how much truffle you prefer. Season with salt to taste.

Spoon the mixture onto a large piece of plastic wrap and form into a log, about 3cms thick (can also put into ramekins and cover). Wrap the log tightly and let the flavors blend for several hours.

Can refrigerate for up to 3 days, or freeze for up to a month.

Serving Suggestions:

  • 1 – 2 teaspoons onto cooked steak or white flesh fished just before serving
  • Melted onto seasonal vegetables such as baked potatoes, beans, corn etc
  • Melted into mashed potato with cream and any extra fresh truffle grated in also
  • Spread onto crusty toasted bread with a poached egg served on top
  • Stirred into cooked pasta
  • Stirred into hot, freshly popped, popcorn

Experiment as you can not go wrong with this amazing combination!

“For me, this oxtail dish delivers about as much satisfaction as any dish can. I’m a massive fan of winter, and the thought of eating something like this fireside with a bottle of Hawke’s Bay syrah nearby is right up my comfort alley. I also love the juxtaposition of a cheap slow-cooked secondary cut sitting with a humble grain, with the flavour dial turned up to full noise when you introduce fresh truffle. Don’t fret if you don’t have access to truffles, just use a good-quality truffle or porcini oil instead. On the side? A simple fresh salad with a sharp vinaigrette and crusty bread with lashings of butter wouldn’t go astray.”

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We are continuously adding to our truffle recipes so make sure to keep checking back for new ideas.

Or have a truffle recipe of your own you would like to share? Make sure to let us know about it so we can add it to the list.
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