Truffle Recipes

• 6 eggs
• 100 g black truffles
• 3–4 tbsp olive oil
• ½ clove of garlic
• salt
• pepper
• white wine

Clean the truffles carefully and allow them to dry slightly, then grate them and mix with the crushed garlic. In a bowl, beat the eggs until the whites and yolks are well combined. Add the truffle and garlic mixture along with a little salt, pepper and a splash of wine. Mix well. Heat 3 or 4 tablespoons of olive oil in a frying pan. Pour in the egg mixture and, moving the pan constantly to prevent sticking, allow the underside to set. Then flip the omelette and wait a few seconds until the other side firms up. Arrange the omelette on a plate, drizzle with a little wine and cover with a plate until ready to serve.

• 12 slices of white sandwich bread
• 1 white truffle
• 3 eggs
• butter
• grated Parmesan
• salt
• pepper

Make soft scrambled eggs with the eggs, a little butter, salt and a pinch of pepper. Meanwhile, remove the crusts from the bread slices, cut them into triangles and toast. Clean the truffle. Melt about 30 g of butter. Spoon the scrambled eggs onto the toasted bread, arrange paper-thin truffle slices on top, sprinkle with a little grated Parmesan and drizzle with the melted butter. Serve hot.

• home-baked bread, sliced
• olive oil
• truffle

Toast the bread in a wood-fired oven and drizzle generously with fresh olive oil. Arrange wafer-thin truffle slices lavishly over the Bruschetta.

• 400 g Caesar's mushrooms (Amanita caesarea)
• 1 medium white truffle
• olive oil
• lemon juice
• salt

When Caesar's mushrooms are very young, they can be eaten raw. Clean the mushrooms carefully, removing any soil from the stem, and gently pat dry with a clean, damp cloth. Then clean the truffle. Using a truffle slicer, shave the mushrooms first and then the truffle into paper-thin slices, keeping them separate. Arrange the mushroom slices on a plate, dress with oil, lemon juice and a pinch of salt, then distribute the truffle slices on top. Refrigerate for a quarter of an hour before serving.

• 500 g fresh homemade Strangozzi pasta
• 150 g black truffle
• olive oil
• garlic
• salt
• pepper
• parsley

Sauté the garlic clove and a bunch of parsley in a portion of the olive oil. Remove the pan from the heat, discard the garlic and parsley, then add the remaining oil together with the grated truffle, salt and pepper. Drain the pasta al dente, toss it in the pan with the prepared sauce and return briefly to the heat. Serve garnished with truffle slices.

• 350 g Tagliatelle
• 1 truffle
• nutmeg
• grated Parmesan
• butter
• salt
• pepper

Cook the Tagliatelle in plenty of lightly salted water, drain and transfer to a warmed bowl. Cut the butter into small pieces and toss together with the Tagliatelle, grated Parmesan, pepper and a pinch of nutmeg until well combined. Divide the Tagliatelle among the plates and top each portion generously with paper-thin truffle slices. Serve with extra grated Parmesan on the side.

• 320 g spaghetti
• 4 medium black truffles
• 4 salt-packed anchovies
• 1 clove of garlic
• olive oil
• salt
• white pepper

Rinse the anchovies under cold running water and remove the bones. Clean the truffles carefully and pound them finely in a mortar. Warm the anchovies in a pan with a little oil, add the crushed garlic clove and sauté briefly, then add the truffles. Season with salt and pepper. Meanwhile, cook the spaghetti in plenty of salted water until al dente. Drain, toss with the truffle and anchovy sauce and serve immediately.

• 320 g spaghetti
• 50 g black truffles
• 150 g peeled tomatoes
• 2 anchovy fillets
• 1 clove of garlic
• parsley
• olive oil
• salt

Sauté the crushed garlic clove in a little oil together with the finely chopped anchovy fillets. Cook over low heat for a quarter of an hour, stirring from time to time, then add the sieved tomatoes and season with salt. Continue cooking over low heat for about 20 minutes. Meanwhile, cook the spaghetti in plenty of salted water until al dente, drain and toss with the tomato sauce and the truffle shaved into paper-thin slices with a truffle slicer. Finish by scattering chopped parsley over the spaghetti. This recipe works equally well with wholemeal pasta.

Finely dice 320 g of pork (bacon or leg), an onion and a clove of garlic, then sauté in a pan with oil and butter. Add the grated truffle and the pork cut into thin strips. Cook for 15 minutes. Deglaze with a splash of wine, allow to evaporate, pour in a little meat stock and cook for a further 15 minutes. Stir some cream and milk into the sauce. Add the drained al dente pasta to the sauce and toss well. Finish with a tablespoon of Pecorino cheese.

Use 1 packet of spinach pasta dough or ready-made green lasagne sheets and 500 g of tomato meat sauce enriched with 70 g of chicken giblets. Blanch the lasagne sheets and leave them to cool on a kitchen towel. Butter an ovenproof dish and layer in the lasagne sheets, meat sauce, grated Parmesan and truffle slices alternately. Finish the top layer with pasta sheets sprinkled with Parmesan and truffle slices. Bake in a preheated oven at 200 °C for approximately 15 minutes. Serve hot with extra grated Parmesan on the side.

• 600 g coarse cornmeal (polenta)
• 100 g white truffles
• 200 g minced veal
• 250 g sieved tomatoes
• 1 small carrot
• 1 stick of celery
• 1 onion
• 1.5 l meat stock (or water)
• ½ glass dry white wine
• 150 g grated Parmesan
• 100 g butter
• salt
• pepper

Finely chop the onion, carrot and celery and sauté in 50 g of butter. Add the minced veal, season with salt and pepper and deglaze with the wine. Cook until the liquid has evaporated, then add the sieved tomatoes, adjust the seasoning and cook over low heat until the meat sauce has thickened. Meanwhile, bring the stock or salted water to the boil — ideally in a copper pot. Once boiling, gradually pour in the cornmeal, whisking constantly to prevent lumps from forming, then cook over low heat, stirring continuously with a wooden spoon. The ideal cooking time is 40 minutes, but the Polenta can remain on the heat for up to an hour with constant stirring. Remove from the heat and stir in the remaining butter and 100 g of grated Parmesan. Serve the Polenta with a hollow in the centre, fill with a ladle of the tomato meat sauce, scatter over Parmesan and paper-thin truffle slices, and serve immediately.

• 320 g risotto rice
• 150 g black truffle
• 50 g butter
• 120 g grated Parmesan
• 1 tablespoon cream

Drain the al dente rice and fold in the butter, cream, Parmesan and a portion of the grated truffle. Garnish each plate generously with truffle slices and serve hot.

• 2 medium trout
• 2 black truffles
• 2 cloves of garlic
• red wine vinegar
• olive oil
• juice of 1 lemon
• salt

Gut the trout and poach in salted water, then remove the skin, take out all the bones and fillet carefully. Arrange the four fillets on a serving platter. Pound the well-cleaned truffles in a mortar until a paste forms. For the sauce, combine a tablespoon of vinegar and the lemon juice with the finely chopped and crushed garlic, then mix in the truffle paste and blend well. Warm the sauce gently over low heat with a little oil — do not fry. Pour the sauce over the trout fillets and serve.

• 4 small trout
• 80 g white truffles
• a handful of walnut kernels
• 1 potato
• ½ glass rum
• flour
• 80 g butter
• salt
• pepper

Gut the trout, season inside and out with salt and pepper and dust with flour. Melt half the butter in a frying pan and cook the trout over medium heat, turning carefully, for about a quarter of an hour. Meanwhile, boil the potato in its skin. Remove the trout from the pan, remove the bones, fillet and arrange on a serving platter. Peel the potato, cut into slices, arrange around the trout and keep warm. In the same pan used to cook the trout, melt the remaining butter and add the chopped walnuts with the rum. Once the rum has evaporated, pour the sauce over the trout and potatoes, lay the paper-thin truffle slices on top and serve immediately.

• 1 kg veal roast
• 50 g black truffles
• 50 g lardo (cured fatback)
• brandy
• butter
• olive oil
• salt
• pepper

Cut the lardo and truffles into strips, season with salt and pepper. Score the veal and lard it with the fat and truffle strips. Tie the meat with kitchen twine and season with salt and pepper. Heat 2–3 tablespoons of butter and the same amount of oil in an ovenproof dish and place the roast inside. Cook in the oven at 180 °C for approximately 1½ hours, basting frequently with the pan juices and a little brandy. Once the roast is ready, remove from the dish, untie the twine and arrange on a serving platter. Pour over the pan juices and serve immediately.

• 700 g veal topside
• strips of bacon (lardo)
• black truffles
• olive oil
• salt
• pepper

Using the tip of a knife, score the meat and lard it with the salted and peppered bacon strips and pieces of black truffle. Tie the meat into a roast and roast in the oven in a snug roasting dish with plenty of oil for a good hour. Turn from time to time and add a few tablespoons of water if the meat begins to brown too much. To check whether the roast is cooked through, pierce it with a large skewer: if the skewer slides in easily and the juices run clear with no traces of blood, the roast is done.

• 1 kg wild boar meat
• 3 medium truffles
• 150 g ham
• 1 onion
• 1 clove of garlic
• parsley
• ¼ l meat stock
• 1 glass dry white wine
• red wine vinegar
• butter
• salt
• pepper

Rinse the wild boar meat with vinegar, pat thoroughly dry and place in a pot with butter, finely sliced onion rings, diced ham and salt. Brown over medium heat, turning constantly, until the meat is golden, then add the stock, wine, chopped parsley, crushed garlic and a pinch of pepper. Meanwhile, clean the truffles and slice them paper-thin with a truffle slicer. Once the sauce has thickened, remove the meat from the heat and add the truffle slices. Return briefly to the hob and serve hot.

• 500 g beef fillet
• 200 g black truffle
• salt
• pepper
• 2 tablespoons olive oil
• celery
• onion

Arrange paper-thin fillet slices on the plates, drizzle generously with lemon juice whisked together with oil, salt and pepper, add Parmesan shavings and grated truffle, then cover with truffle slices.

• 4 chicken breasts
• 1 medium black truffle

80 g Fontina cheese (Italian semi-soft cheese from the Aosta Valley). Slice the chicken breasts in half horizontally, flatten, season with salt and dust lightly with flour. Lay 2 slices of raw ham, 1 slice of Fontina and a thin truffle slice on one half of each breast, then fold the other half over the top. Secure with kitchen twine or toothpicks. In a large frying pan, gently sweat the finely chopped onion in butter and oil until translucent. Add the meat and brown on both sides, deglaze with sherry and bring to the boil. Add a little stock if needed. Serve very hot.

• 1 chicken, approx. 1 kg
• 6 chicken livers
• 6 truffle slices
• 200 g fresh mushrooms
• 100 g lard
• 1 rasher of bacon (125 g)
• ½ tbsp finely chopped onion
• parsley
• 1 tbsp brandy
• mixed roasting spices
• butter
• salt
• pepper

Clean the mushrooms and finely chop half of them; squeeze out any excess moisture in a kitchen towel. Clean the chicken livers, removing the bile, mince them in a blender and place in a bowl together with the mushrooms. Finely chop 100 g of lard, the onion and a little parsley and combine with a pinch of salt, pepper, a pinch of mixed spices and the brandy to form a sauce; add to the bowl. Mix all the ingredients well. Dice the bacon, blanch in water for 2–3 minutes and drain. Slice the remaining mushrooms. Using a sharp knife, carefully loosen the skin over the chicken breast, tuck in the truffle slices and season the chicken inside and out with salt. Fill the chicken with the prepared stuffing, sew up the opening and tie the legs to the body. Place in an ovenproof dish, dot with knobs of butter and roast in a preheated oven at 200 °C for approximately 20 minutes until golden. Briefly remove from the oven, add the diced bacon and sliced mushrooms, dot with more butter, cover and return to the oven for a further approximately 40 minutes until cooked through.

• 1 head of celery
• 1 medium black truffle
• 12 walnut kernels
• 1 tbsp mustard
• 1 clove of garlic
• fresh herbs
• olive oil
• salt
• pepper

Clean and wash the celery, then cut it into fine strips. Whisk together the mustard, 4 tablespoons of oil, the finely chopped herbs, salt and pepper. Chop the garlic, mix it with the celery and leave to rest for a few minutes. Meanwhile, crush the walnuts, clean the truffle and shave it into paper-thin slices with a truffle slicer. Place the truffle slices and walnuts in a salad bowl, add the celery with the dressing, toss gently and serve. This dish makes an excellent antipasto.

• 1.5 kg potatoes
• 30 g truffles
• 50 g grated Parmesan
• 150 g butter
• salt
• pepper

Cook the potatoes in salted water, peel while still warm, leave to cool slightly and cut into slices. Place one third of the butter in a gratin dish and melt over medium heat. Add a layer of potatoes, followed by paper-thin truffle slices (shaved with a truffle slicer), a spoonful of grated Parmesan, salt, pepper and a few knobs of butter. Continue layering in this way until all the potatoes are used up. Dot the top layer with knobs of butter and bake in a preheated oven at 180 °C for approximately 10 minutes. Serve hot.

• 8 zucchini with blossoms
• 50 g white truffles
• 1 glass dry white wine
• 4 tablespoons sour cream
• For the filling:
• 1 egg
• 1 tbsp béchamel sauce
• salt
• pepper

Wash four zucchini without their blossoms and steam until tender. Chop very finely, mix with the béchamel and the beaten egg white, season with salt and pepper. Fill the four blossoms of the remaining zucchini with this cream and steam for approximately 10 minutes. Use a round-bottomed steamer insert so the zucchini can stand upright and the filling does not spill from the blossoms. After cooking, score the zucchini in a fan pattern, keeping the blossoms attached, and arrange on a serving platter. Bring the white wine to the boil. Once half the wine has evaporated, stir in the cleaned and finely grated truffles. Leave to rest for 10 minutes, then add the sour cream and push everything through a sieve. Pour the truffle sauce over the zucchini and serve immediately.