Black Tie Truffles Recipes
BLACK TRUFFLE PASTA
Provided by Food Network
Yield 4 servings
Number Of Ingredients 8
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 TIE TRUFFLES
Nothing fancy needed to make these elegant Black Tie Truffles. Just bittersweet chocolate, white chocolate, whipping cream and butter.
Provided by My Food and Family
Categories Recipes
Time 2h30m
Yield 12 servings, 2 truffles each
Number Of Ingredients 4
Steps:
- Microwave bittersweet chocolate, whipping cream and butter in microwaveable bowl on HIGH 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute.
- Freeze 1 hour or until firm.
- Roll into 24 (1-inch) balls; place on waxed paper-covered baking sheet. Freeze 20 min.
- Melt white chocolate; cool slightly. Use fork to dip balls, 1 at a time, into white chocolate, turning to evenly coat each ball. Return to baking sheet. Refrigerate until firm.
Nutrition Facts : Calories 150, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 10 mg, Sodium 20 mg, Carbohydrate 14 g, Fiber 1 g, Sugar 11 g, Protein 2 g
TAGLIATELLE WITH BLACK TRUFFLES
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil. Add salt and tagliatelle. Cook until al dente, according to package instructions.
- In a medium skillet, melt butter over medium heat. Add onions, and cook, stirring, until translucent, about 3 minutes. Stir in 1 ounce truffles and a pinch of salt. Cook until tender, 2 to 3 minutes. Add Prosecco and cook until reduced by half, about 5 minutes.
- Add cheese, and whisk until melted. Stir in remaining 1 ounce truffles. Cook for 2 minutes. If sauce is too thick, stir in cream. Stir in chives.
- Drain tagliatelle, and place in a large bowl. Add sauce, and toss to combine.
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BLACK TRUFFLE RECIPES BY MICHELIN-STARRED CHEF KEN FRANK
From americantruffle.com
Estimated Reading Time 4 mins
- The best way to store a fresh truffle is to carefully wash it, pat it dry and store it in a paper-towel lined, sealed Tupperware container. “No matter what, don’t do something stupid like storing a truffle in raw rice.
- “There is absolutely zero flavor difference between wild or farm-raised truffles and if anyone says otherwise, they are full of [crap]! I’m excited about our local orchards and believe that they can produce truffles every bit as good as their European counterparts,” said Chef Frank.
- Commercial truffle products (truffle oil, honey, salt, etc.) are a fraud. Because of truffles very short shelf life, real truffle flavored oil is simply not a viable product.
- Truffles are best eaten ASAP since they lose half their flavor after the first week. If you want to store for later use, the best way is to fold shavings or minced peel scraps into butter, and then freeze for later use.
- A scrumptious way to show off your truffle is to get a nice creamy cheese (Chef Frank recommends Mt. Tam from Cowgirl Creamery) and carefully cut it into three layers.
- When it comes to selecting a truffle it’s all about freshness and fragrance. You want one that feels firm and not too spongy, unless you plan on using it that day.
- For a romantic, gastronomic dinner, plan a relaxing stay at Westin Versa Napa where you can indulge in La Toque’s annual Truffle Menu with wine pairings.
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