herecomestruffle.co.uk - Truffle Recipes



Truffles are often eaten in conjunction with very simple fare, their unique flavour enlivening the most basic foodstuff. So ditch the foie gras, get cooking and give yourself a treat that won't break the bank.
1 or 2 Truffles (circa 30g) 250g Arborio Rice 2 Tbsp Olive Oil 40g Finely Chopped Onion 1 Bay Leaf, 1 Sprig Thyme 1.5l Chicken Stock 1 Glass Dry White Wine 1 Tbsp Truffle Oil 50g Mascarpone Cheese 1 Tsp Lemon Juice Fresh Ground Salt & Pepper	1 Truffle (circa 30g) 1 Tbsp Olive Oil 400g Fresh Tagliatelle Tbsp Creme Fraiche Fresh Ground Salt & White Pepper
Gently fry the onion the bay leaf and the thyme in butter and oil over a very low heat. Add the rice and toast for a coupple of minutes on a medium heat. Add salt and pepper to taste.Turn the heat up and pour in the white wine and allow the alcohol to evaporate. Add a ladle of stock and stir until absorbed by the rice. Keep adding stock a little at a time and when the rice is cooked but still al dente remove it from the heat. Adjust the seasoning. Stir in the mascarpone, the truffle oil and a few drops of lemon juice. Serve the risotto while hot, garnished with truffle shavings....e buon appetito. With thanks to Claudio Berghenti- Head Chef, Il Segreto, Dublin.	Without wetting it, clean the truffle, trying to remove all traces of dirt. If you need to, peel the truffle and retain the shavings to flavour a broth. Cut it into slivers and store these in an airtight container for the moment. Boil up some salted water (lots of it), add the oil and cook the pasta as you normally would for an al dente texture. In a small saucepan over a low heat, warm up the creme fraiche, season. When the pasta is cooked to your liking, drain and serve on a warm plate. Spoon on the creme fraiche,slap on the truffle slivers, give it a stir and serve. Simple really.
1 or 2 Truffles 8 Eggs 2 Tbsp Goose Fat or Olive Oil 2 Tbsp Creme Fraiche Fresh Ground Salt & Pepper
It's a good idea to store your truffles in an airtight box with the eggs, for a day or two. The truffles will infuse the eggs with their aroma, even through the shell. Clean & Brush the truffles without wetting them, wipe them with a clean cloth, and cut them into thin slices. Heat up the goose fat or oil in a heavy-bottomed saucepan. Brown the truffle slices for about 5 minutes over a mild to moderate heat. Break the eggs into a bowl and mix them without beating them too vigorously, add seasoning. Pour the egg mixture over the truffles, add in the creme fraiche while stirring with a wooden spoon. When the mixture firms up you're done. Serve immediatemente!