Truffle Recipes2018-07-02T11:24:32+00:00

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.

Once out of the ground truffles have a short shelf life. We find it best to store truffle wrapped in a paper towel that we change daily as it becomes moist with moisture from the truffle, if you leave it wet too long this can cause rot or mould. We do not store with rice as this dehydrates the truffle quickly. We prefer to store the truffle in a container with eggs (un-cooked in the shell) for truffle infused eggs that can be used for frying, scrambling omelettes etc, then shave fresh truffle on top.

Most of the recipes listed here are using fresh Perigord black truffle (as this is what we have most readily available to us, you can buy some here) but some can be used substituting the black truffle out for another type. Keep in mind that fresh truffle is a lot more subtle then infused oils and the synthetic versions when substituting the real deal for oils in recipes. 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.

Kings Truffles delivers cleaned truffles but there may still be bits of remaining dirt on them. If this is the case a clean medium bristle brush (such as a nail or tooth brush) works best for removing dirt. 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, then properly dry the truffle once finished.

“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

1kg potato (agria, floury type)

6 egg yolks, 1 extra

1 cup grated Parmesan

1/2 tsp grated nutmeg

1 tbsp flaky salt

2 cup flour

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On oven tray large enough to hold potatoes sprinkle enough rock salt
Add potatoes and roast 180-200C for 45-60min til a well cooked (skin will be crisp), cool 10min
Cut in half and scoop flesh w spoon
Put flesh thru a ricer, mouli or grate on box grater
Make a well in the mound, add eggs cheese and seasoning, mix with fingers into the potato
Sprinkle 1/2 cup flour over the mix, fold the dough over & onto itself a couple times, sprinkling remaining flour each time/fold. Try not to knead it. If too dry add extra egg or water.
Dough will give under slight pressure. It will feel firm but yielding.
To test dough, roll a ripe size portion with hands on floured board. If holds together it is ready, if not add more flour to the dough and press and fold again a few times. Test again.
Shape gnocchi by cutting and rolling cup/baseball size dough pieces into long ropes. Cut at intervals that suit you. Leave on floured work space.
Bring large pot of salted water to boil, plunge batches of gnocchi into it, when they rise to surface for around 1min further. Remove into a large bowl with iced water. Drain and and toss with olive oil to prevent sticking
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Red Wine & Truffle Jus

250ml red wine

500ml good quality veg or chicken stock (home made is best!)

100g truffle butter (50g grated truffle/500g unsalted butter is a good ratio)

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Bring wine to boil and reduce by half
Add stock and reduce by two thirds
Remove from heat and cook a wee bit, whisk in the chilled diced butter bit by bit until you get a nice creamy truffly sauce. Season as required
Pan fry gnocchi in batches til golden
In large bowls/plates, toss gnocchi with roast pumpkin, nuts of your choice, wilted greens and fresh parsley, grate over truffle, parmesan and drizzle with the red wine sauce. YUM
JUNE 20, 2018

A huge Thank you to Sam for sharing his delicious recipe using our truffle butterFor more recipes from Sam Cambell visit his Blog

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
  • Mashed potatoes go to the next level with truffle butter
  • Spread onto crusty toasted bread with a poached egg served on top
  • Stirred into cooked pasta or your favourite risotto
  • Stirred into hot, freshly popped, popcorn
  • Mix through your scrambled eggs just before serving
  • Saute scallops until caramelised in truffle butter
  • Stuff slithers of butter under the skin of chicken before roasting
  • Or simply spread on to fresh bread (best served at room temperature)

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

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.

“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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