How To Use Truffle Paste Recipes

TRUFFLE CREAM SAUCE

Truffle Cream Sauce image

A restaurant-quality, gourmet ravioli sauce or dipping sauce! Add onto cooked wild mushroom ravioli, or serve with slivers of bread as a dipping sauce.

Provided by rshah

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy

Time 15m

Yield 8

Number Of Ingredients 5

Ingredients

4 cups heavy cream
4 teaspoons black truffle oil
1 cup grated Parmesan cheese
4 teaspoons butter
salt and freshly ground black pepper to taste

Steps:

Combine heavy cream and truffle oil in a saucepan over high heat. Bring to a boil. Stir in Parmesan cheese, butter, salt, and pepper. Cook, stirring frequently, until the sauce has a creamy consistency without conglomerates of cheese, about 5 minutes.

Nutrition Facts : Calories 492.6 calories, Carbohydrate 3.7 g, Cholesterol 177.2 mg, Fat 51.3 g, Protein 6.3 g, SaturatedFat 30.7 g, Sodium 231.9 mg, Sugar 0.2 g

TRUFFLE PASTA

Truffle Pasta image

Provided by Food Network

Categories main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 6

Ingredients

2 tablespoons unsalted butter
2 tablespoons shallots, minced
8 ounces fresh fettuccine
1/2 to 1 cup heavy cream
2 tablespoons truffle butter or truffle paste
Truffle shavings, or fresh Truffle

Steps:

Bring salted water to a boil. Meanwhile cook shallots in butter over very low heat or until tender. Add heavy cream and reduce somewhat or until thickened. Cook pasta for 2 minutes or until al dente and add to cream; toss to coat. Whisk in truffle butter or paste into pasta and remove from heat. Season with salt. Serve with truffle shavings or fresh truffle.

TRUFFLE PâTé RECIPE

Truffle Pâté Recipe image

Provided by á-170456

Number Of Ingredients 14

Ingredients

1-ounce truffles
1 cup beef broth
1 1/2-pounds chicken livers
1/2 medium onion, chopped
1 apple peeled, cored, and chopped
2 tablespoons shallots or green onions, minced
1/4 cup fresh lemon juice
1/4 cup cold water
2 tablespoons plain gelatin
1 cup butter, 2 sticks, cut into pieces
2 tablespoons Triple Sec
1 teaspoon salt
1 dash dry mustard
freshly-ground black pepper to taste

Steps:

Clean the truffles with a soft brush. Dice large specimens to 1/4-inch and split small truffles to release the flavor. In a saucepan, bring the beef broth to a boil, then simmer the truffles for 20 seconds. Pour the broth through a sieve into a bowl and set the truffle pieces and the broth aside. Oil a 5-cup mold or enough small crocks to hold 5 cups. Combine the livers, onion, apple, reserved broth, and shallots in a medium saucepan and bring to a boil over medium heat. Reduce the heat, cover, and simmer for 5 minutes. Blend the lemon juice, water, and gelatin in a small bowl, stirring well until the gelatin dissolves. Pour into the liver mixture and mix thoroughly. Remove from the heat and add the butter a little at a time, blending well after each addition. Stir in the remaining ingredients. Let cool 15 minutes. Transfer the mixture to a blender or a food processor and puree until nearly smooth. Let stand 10 minutes. Pour into a mold or crock, layering in about 3 layers of truffle pieces. Cover and chill overnight. Even better, chill for 24 to 48 hours to develop the truffle flavor in the pâté.

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