Dried Black Truffle Recipes

5 INGREDIENT BLACK TRUFFLE PASTA

Steps:

• Bring a large pan of water to the boil, salt it generously (1 tbsp) and then cook the pasta until al dente. (Usually 1 minute less than the packet suggests)
• Meanwhile grate the parmesan and set to one side.
• Add the butter to a heavy based skillet and let it melt over a low heat.
• Once the butter has melted grate in about 3/4 of the black truffle.
• Stir well and then remove from the heat.
• Reserve 1/2 cup of the pasta cooking water and then drain the pasta.
• Stir the pasta into the butter, along with 1/4 cup of the reserved water. Stir gently over a low heat until everything is combined. Add more water if it starts to feel sticky.
• Add the parmesan and serve immediately with fresh parsley garnish and more black truffle.

BLACK TRUFFLE PASTA

Steps:

• Cook pasta until very al dente, 6 to 7 minutes in a large pot with ample boiling water and salt. Add peas and finish cooking, about 1 minute. Drain well and toss in butter and truffle vinaigrette (made by combining 1/2-ounce chopped black truffle, 1 1/2 ounces black truffle oil, 1/2-ounce champagne vinegar, and 1 small minced shallot) and chives. Check seasoning and serve immediately.

BLACK TRUFFLE SAUCE

Steps:

• Wash chopped leek in a bowl of cold water, then lift out and drain (do not pat dry). Steam leek, shallot, and garlic (in any water clinging to leeks) in a 4-quart heavy saucepan, covered, over low heat, stirring occasionally, until softened, about 6 minutes. Add wine, thyme, and truffles and boil, uncovered, until most of liquid is evaporated, about 12 minutes.
• Add stock and boil until reduced to about 2 cups, about 25 minutes. Stir in cream and simmer, stirring occasionally, until reduced to about 2 3/4 cups, about 40 minutes. Pour mixture through a fine sieve into another saucepan, pressing on and discarding solids. Whisk in truffle oil and season with salt and pepper.