Many chefs refer to them as the ‘Diamond of the Kitchen’, others just adore the aromatic aroma that these tasty treasures give off. A white one that weighed over 4 pounds and was the size of an American football recently sold for $61,250 at a Sotheby’s auction in New York. Still scratching your head?
We are of course talking about Italian truffles, many of which are plentiful in the remote parts of Umbria, Marche, & Tuscany and are exported worldwide as the little secret culinary weapon of choice to turn a good meal into a sensational meal. However, what are the ideal dishes to use Italian truffles with?
Here are our Top 5 Italian truffle recipes for early 2015 that will make your meal taste truly amazing:
1) Spaghetti with Truffle
The geniuses at Academia Barilla have recommended this simple yet wonderfully effective Spaghetti and Truffle combination:
- 3 Oz of Black Truffles
- 1 lb Spaghetti
- 5 Oz of Olive Oil
- 10 basil leaves
- 1 Garlic Clove
- Prepare the truffle by slicing into delicate pieces to put into oil mixed with basil leaves while sautéing the garlic in its skin.
- Throw in your anchovies to blend in the pan along with some pasta cooking liquid.
- Cook your pasta in boiling salted water.
- Use a sieve to drain the spaghetti at the ‘al dente’ stage and mix in the anchovy sauce with a tad of the truffle and oil. Then add the basil, some oil and decorate your dish with shavings of truffle as necessary.
2) Tagliarini with Artichoke and Truffles
Take some advice from chef Theo Randall at the BBC who has come up with this cracking truffle recipe:
- 9 Oz Fresh Tagliarini pasta
- 2 Oz Parmesan cheese
- 2 Oz Black Truffle
- Olive Oil
- 4 small Artichokes
- 1 tbsp Chopped Parsley
- 1 Garlic clove
- 2 tbsp double cream
- Prepare your artichokes by taking off the external leaves and cutting the tops off and any rough parts to leave just the stem and soft leaves which should be diced.
- Warm up your olive oil and lightly cook the artichokes and garlic for a few minutes. Drop in four tablespoons of water and cook the artichokes until they are tender, then add salt, pepper, parsley and cream.
- Cook the pasta until it is ‘al dente and mix with the artichokes along with the Parmesan. Then add some of the truffle to effectively blend with the pasta and sauce.
- Decorate your dish with a final round of truffle slices and Parmesan choose to serve.
3) Risotto with Leeks, Shiitake Mushrooms and Truffles
Check out this delightful truffle delicacy from Epicurious:
- 2 large leeks
- 1 tbsp white truffle oil
- 1 lb shiitake mushrooms
- 3/4 cups whipping cream
- 1 large onion
- 1/4 cup butter
- 1 tsp minced thyme leaves
- 1 large chopped onion
- 2 cups arborio rice
- Boil leeks and cream in a saucepan until tender.
- Cook mushrooms in an oven at 400 degrees F and season with salt and pepper while making sure they light brown on the edges.
- Melt your butter in a pan and add the onion, cooking lightly for 5 minutes, then stir in your rice for a minute or two while mixing wine for flavor. Simmer for around 20 minutes until all ingredients are absorbed and your rice is tender, then add your leeks, mushrooms, butter, choose and truffle.
- Serve your dish by decorating with parsley.
4) Flour Gnocchi with Truffle Sauce
Chef Donatella Zampoli from Tuscany Tonight gives some expert tips on her ideal truffle dish:
- 7 Oz black truffle
- 1/4 garlic clove
- 6 tbsp butter
- 9Oz Parmesan cheese
- 1/3 cup cooking cream
- 1 cup of Milk
- 1 cup flour
- Salt / pepper
- 4 eggs
- 1 cup buckwheat flour
- To make your sauce, slice the truffle into a pan of butter, cream, salt and pepper.
- Mix the eggs and flour to form a strong mixture, then add in the salt and milk.
- Formulate the dough into small balls to create gnocchi and add to boiling water for 5 minutes, then drain in a sieve to mix in the sauce.
- Then mix the gnocchi with the sauce and Parmesan cheese and serve with some truffle shavings.
5) Abissine Rigate with Truffle Oil and Cheese on pea puree
Molisana Imports have come up with this excellent recipe which is guaranteed to make the most out of your precious truffles:
- 150g Ground truffle oil
- 400g Molisana Abissine Rigate
- 150g Peas
- 1 onion
- Extra virgin olive oil
- 80g Piemontese cheese
- Sage, Rosemary & Thyme
- Slice the onion and fry in a pan alongside some olive oil. Then add in your peas with some salt to cover and cook for 6 minutes on a high heat.
- Cut the Piemontese cheese into fine strips.
- Melt the butter in a pan while mixing in your herbs on a low heat to add your truffle oil.
- Cook your pasta in salted boiling water until al dente and drain.
- Serve the pasta in a dish seasoned with the truffle, pea puree and delicate slices of your Piemontese cheese.