Truffle Vinaigrette

Truffle Vinaigrette

2 tablespoons white truffle oil
1 1/2 tablespoons Sitia extra-virgin olive oil
1 tablespoon marc de champagne vinegar
1/4 teaspoon fresh-squeezed lemon juice
1/2 teaspoon fleur de sel
Pinch of black pepper

This simple truffle vinaigrette is perfect on vegetables.  Try it on grilled asparagus or with Brussels sprouts and with a bit of bacon.

Truffle & Artichoke Salad

Truffle & Artichoke Salad

1 garlic clove, crushed
Juice of 1 lemon
4 Tbsp Bonsecco olive oil
salt & pepper to taste
1 Jar O&V Artichokes, drained and sliced thinly
½ Jar Truffle Carpaccio
2 oz Parmigiano Reggiano shavings

Make a dressing with the garlic, lemon juice, truffle carpaccio and Bonsecco olive oil, salt & pepper.  Toss the artichoke slices in the dressing and let marinate for ½ hour.  Arrange the artichokes on a serving platter and sprinkle the shaved parmigiano evenly over the plate and serve.

Truffle Mac & Cheese

Truffle Macaroni & Cheese

250g short pasta (penne, macaroni, farfalle)
1 Tbsp White truffle oil
½ cup grated sharp cheddar cheese
½ cup bread crumbs

Sauce:

2 Tbsp butter
2 Tbsp flour
1 C milk, heated
salt & pepper
½ C grated cheddar
pinch Cayenne pepper

Preheat oven to 375 degrees° F. Lightly butter 1 ½ quart casserole dish. Cook the pasta according to the package directions, drain, toss with the truffle oil and put in the casserole dish.

 Prepare sauce while pasta is cooking:

Melt the butter in a heavy bottom sauce pan.  Stir in the flour and cook, stirring constantly until it looks like a paste and bubbles just a bit, about two minutes.  Don’t let the sauce brown.  Add the hot milk and continue to stir as the sauce thickens.  Bring to a boil, add the salt & pepper, lower the heat and cook, stir in ½ cup of shredded cheddar cheese and cayenne pepper and stir for 2 or 3 minutes until the cheese is melted into a smooth sauce.  Remove from heat and pour over the pasta.  Mix gently with a fork. Sprinkle the remaining cheddar cheese evenly over the top and then spread the bread crumbs over the cheese.  Bake, uncovered until the top is brown; about 30 minutes.

Truffle Cheese Puff Pastry

Truffle cheese pastry puffs

4 ounces cream cheese, room temperature
1/2 teaspoon truffle salt
1 tablespoon truffle salsa
1 sheet of puff pastry, thawed
8 oz cheddar cheese, cubed
1 egg lightly beaten

Preheat the oven to 425 degrees F. 

Butter a baking pan. In a small bowl, combine cream cheese, salt, and truffle salsa until well blended and set aside.

On a lightly floured surface, roll out sheet of puff pastry 1/8-inch thick; Cut the puff pastry into 3 inch squares (approximately 16 squares).

Spread the truffle cream cheese on each square evenly (about ½ Tbsp per square).  Place a cube of cheddar in the center of each square.  Brush the edges of the square with the egg mixture. Fold the pastry over to form a triangle and crimp the edges with a fork to seal them together.   

Place the filled pastry triangles on the baking sheet and brush them with the egg mixture.  Bake for about 15 minutes until golden brown.  Serve hot.

Parmesan Truffle Tagliatelle

Parmesan Truffle Tagliatelle

1 package tagliatelle pasta 
1/2 cup plus 2 tablespoons white or black truffle oil
1/2 pound freshly-grated parmesan cheese, preferably Parmigiano-Reggiano
1 tablespoon fleur de sel
1 tablespoon freshly-ground black pepper
1/4 cup chopped fresh chives
Truffle carpaccio, drained

Cook the pasta according to package directions: drain and return to pan to keep warm. Toss prepared pasta with 1/2 cup truffle oil, 3/4 of the Parmesan cheese, sea salt, pepper, and chives. To serve, place pasta on individual pasta bowls, drizzle the remaining 2 tablespoons truffle oil over the top and sprinkle with the remaining Parmesan cheese. Garnish with the truffle carpaccio.

Truffle Mashed Potatoes

Truffle Mashed Potatoes

Version 1

4 lb russet potatoes, peeled & cubed
1 C truffle dressing
1/3 C butter, room temperature
½ tsp truffle salt
freshly ground pepper to taste

In a large pot, add the potatoes and enough cold water to cover the potatoes and bring to a boil.  Reduce the heat to medium and simmer for 20 minutes, until the potatoes are tender.  Remove from the heat, drain the potatoes and return them to the pan.  Mash the potatoes with a masher, add the remaining ingredients, mix until smooth and serve.

Version 2

4 lb russet potatoes, peeled & cubed
1 C half & half cream
1/3 C butter, room temperature
1 Tbsp white truffle oil
salt and freshly ground pepper to taste

In a large pot, add the potatoes and enough cold water to cover the potatoes and bring to a boil.  Reduce the heat to medium and simmer for 20 minutes, until the potatoes are tender.  Remove from the heat, drain the potatoes and return them to the pan.  Mash the potatoes with a masher, add the remaining ingredients, mix until smooth and serve.

For a more intense truffle flavor add truffle salsa or truffle carpaccio to either version

Polenta & Cheese Truffle Skewers

Polenta & Cheese Truffle Skewers

1 lb polenta
½ lb gruyere cheese
2 eggs, beaten
bread crumbs
truffle salt
black truffle oil
olive oil
Truffle carpaccio

Preparation:  Make the polenta according to the package directions (substitute the olive oil on the package with the black truffle oil).  When the polenta has thickened and become firm, pour it onto a wet marble slab or counter top and press it down to about ½ inch thick and let cool.  Cut the polenta and the cheese into cubes.  Use wooden toothpicks to skewer; alternate with a cube of polenta and then a cube of cheese.  Place a slice of truffle carpaccio between each cube.  Dunk the kebabs in the beaten egg, then in the bread crumbs seasoned with the truffle salt and pan fry in olive oil.  Serve hot as an appetizer or as a side dish with braised meat.

Steak with Barolo Truffle Butter

Steak with Barolo Truffle butter

1 stick butter, room temperature
2 tablespoons finely chopped, dried porcini mushrooms
1 Tbsp Barolo truffle vinegar

Place the butter on a work surface, sprinkle with porcini mushrooms and drizzle with the Barolo truffle vinegar.  Using a knife, finely chop the mixture together until well blended.  Transfer the mixture onto a piece of waxed paper or plastic wrap, fold over and make a cylindrical roll.  Wrap airtight in foil and chill until hardened.  The butter will last up to two weeks, refrigerated. 

Cook your favorite steak (NY strip, Ribeye, etc) to the desired temperature.  Place a pad (about 1 tbsp) of the truffle butter on the hot steak and serve.

Truffle Fried Eggs

Fried Eggs with Truffle
3 Tablespoons Bonsecco Olive Oil
8 eggs
Truffle carpaccio, drained and patted dry
Preparation: Fry the eggs, sunny side up in the olive oil.  Plate and sprinkle with truffle carpaccio.  Serve.  For a more intense flavor, sprinkle with truffle salt.