Black truffle - how to cook - the best recipes
Looking for something for seasoning your favorite dishes? Get tired from simple flavors and aromas? Here Black Truffle! Magic, exquisite,unique, flavorsome, pleasant and distinctive. You can add it to almost any dish to make it unbelievably tasty and fragrant. You can purchase on local market or online for ex. here or other stores that sell gourmet food.
Here are some recipes worth trying:
Recipe No 1. Black Truffle Pasta with Creamy Parmigiano Reggiano Sauce
Ingredients: 1/2 box of our Felicetti organic pasta 3 tablespoons unsalted butter 2 Cups Parmesan, finely grated ½ Cup Heavy whipping cream 20ml Black Truffle Oil
How to cook:
First cook pasta. Keep some water after you drain them. Take butter and melt it gently on a large frying pan. Add cream and cheese. Then mix with pasta. Add 4-5 tbsp. of the pasta water to the pan. Season with salt and black pepper. Heat and then remove the mixture from the pan. Top with grated Parmesan (Parmigiano Reggiano) and fresh Black Truffle
Recipe No 2. Fried eggs with black truffles and cheese.
Only three main ingredients but result is magnificent!
Ingredients: - 4 eggs - 1,5 oz grated Pecorino di Fossa cheese - 10 truffle shavings - extra virgin olive oil - salt - pepper
Recipe No 3 Pesto Pappardelle with Fresh Truffle
Ingredients • 25g-30g fresh black truffle • 1½ cups raw pine nuts, divided • 2 large garlic cloves, coarsely chopped • Zest of 1 lemon • 2 teaspoons sea salt • 2 large bunches basil, washed, dried and large stems removed • 1 cup finely grated Parmigiano-Reggiano cheese • ¾ cup olive oil • 1 packet pappardelle pasta (or preferable fresh made pasta)
How to cook: Boil salted water in a large pan. Fry the pine nuts over medium heat (5-7 minutes). Put away and cool. Pestle garlic with salt. Then add 1 cup of pine nuts (not all together, but a little at a time), lemon zest, basil and Parmigiano-Reggiano and mash the mixture until it’s a paste. Put the mixture to a small bowl. (The basil pesto can also be made in a food processor.) Pour the olive oil into the basil mixture to form a pesto. Make pasta. Drain and sprinkle with olive oil a little. Place the pasta back in the large pot, and coat with enough pesto to coat. Put the warm pasta on bowls or plates, finely shave some fresh truffle over each serving and sprinkle with the reserved pine nuts. Serve immediately.
Recipe No 4. Baked Figs with Black Truffles and Prosciutto
Ingredients: - 4 slices Proscuitto de Parma, cut in half lengthwise - 8 ripe black mission figs, stems and tops removed - 2 tablespoons whole grain mustard - 1 1/2 tablespoons honey - 4 ounces fresh goat cheese, log form - 3/4 ounce fresh Black Truffles, shaved in slices - sea salt and freshly ground pepper to taste - balsamic vinegar
How to cook: Mix mustard and honey in a small bowl. Sprinkle with salt and pepper. Make a well in each fig, using a knife to cut away some flesh if needed. Put the mustard honey mixture in each fig. Place the figs on a sheet pan covered with aluminum foil. Coat each fig with the honey mustard sauce. Bake the figs for about 15 minutes in a 350 degree oven, until soft. Till the figs are cooked, cut cheese into eight rounds. Fry them over medium heat till brown on each side. Meanwhile, wrap the prosciutto slices around the hot figs.
Serving: 1) goat cheese 2) large truffle slice 3) prosciutto wrapped fig Sprinkle the remaining truffle slices around the figs. Drizzle generously with balsamic vinegar.
Recipe No 5 Roast Duck Breast with Black Truffle Cream Sauce
Ingredients - 1 1/2 pounds duck breast(s) - 2 tablespoons butter - 1/2 cup heavy cream - 1/4 cup milk - Salt & pepper - Shaved black truffles
How to cook: Heat oven to 350 degrees. Wash duck breasts and and put on paper towels to dry. Using a sharp knife, cut diamond patterns in the fat. Be careful not to score the meat. Season with salt and pepper. Heat a frying pan on medium high for 3 to 4 minutes. Cook duck, non-fat side down for about 60 to 90 seconds. Lower heat to medium or medium low and cook the duck fat side down for about 10 to 12 minutes until fat is rendered and the skin is browned. Remove the duck fat and place it in a small bowl. Put duck into the oven and roast for about 6 to 8 minutes or until the meat is medium rare. Take the breasts out of the oven and let them rest 5 minutes. Slice. Do not wash the frying pan, put it back on the stove. Melt butter on medium heat in it. Add heavy cream and milk, bring to a boil. Then lessen heat and simmer till liquid reduces (about 5 minutes). Take out of the stove and add truffles. Serve duck breast with black truffle cream sauce and your favorite potato dish.