Seven Culinary Wonders: Truffle Recipes

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Seven Culinary Wonders: Truffle Recipes

 

Black Truffle Pasta

Serves 2-4

Ingredients

6 tbsp              Unsalted Butter

2 cloves           Garlic, minced

1 oz                 Fresh Black Truffle

8 oz                 Long Pasta of choice, fresh or dried (ex. Bucatini or Linguine)

½ cup              Freshly Grated Parmesan

3 tbsp              Fresh Parsley, minced

to taste            Salt & Pepper

Directions

  1. Add the butter to a large skillet over medium heat. Cook, stirring occasionally, until just starting to brown and then remove from the heat. Add in the garlic and grate in about ½ of the truffle; stir to incorporate.
  2. Cook the pasta in salted boiling water until al dente. Remove from the water and add to the butter sauce. Add in the fresh parsley and toss to incorporate. Adjust seasoning with salt & pepper.
  3. Serve the pasta with freshly shaved truffle (using the remaining ½) and the parmesan.

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Black Truffle Grilled Cheese

Serves 4

Ingredients

8 slices            Artisan Bread of choice

12 oz               Brie (or other soft ripe cheese), sliced

1 oz                 Fresh Black Truffle

¼-½ cup          Melted Butter

to taste            Salt & Pepper

Directions

  1. Lay 4 slices of bread out on the work surface. Distribute the sliced brie evenly among them. Season with some salt & pepper. Slice the truffle over the top of the brie, and top with the remaining slices of bread.
  2. Brush the outsides of the bread with the melted butter.
  3. Heat a large nonstick pan over medium-low to medium heat. Add the sandwiches and cook for a few minutes on both sides until the brie is melted and the bread is deep golden brown.

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Seared Sea Scallops with Black Truffle & Ghee

Serves 4

Ingredients

3 tbsp              Ghee or Clarified Butter

1 lb                  Large Sea Scallops, patted well dry

1 oz                 Fresh Black Truffle

¼ cup              Pecorino Romano, freshly grated

2 tbsp              Fresh Basil, chiffonade

to taste            Salt & Pepper

Directions

  1. Heat the ghee in a large sauté pan or cast iron skillet over high heat.
  2. Season the scallops with salt & pepper. Place into the pan one by one. Sear for 2-3 minutes until deep golden brown, flip them over and cook for another 2-3 minutes until deep golden brown.
  3. Remove from the pan. Serve topped with shaved truffle, the remaining ghee, cheese, and basil.