Black Truffle (Tuber melanosporum)

Ingredients

• 1 ½ cups Arborio rice
• 4 cups vegetable or chicken broth (warmed)
• ½ cup dry white wine
• 1 small onion (finely chopped)
• 2 tbsp butter
• 2 tbsp olive oil
• ½ cup grated Parmesan cheese
• 1 tbsp black truffle butter
• Freshly shaved black truffle (optional)
• Salt and pepper to taste

Instructions

1. Heat olive oil and 1 tbsp butter in a large pan. Sauté onion until translucent.
2. Add Arborio rice and cook for 2 minutes, stirring continuously.
3. Pour in the white wine and cook until evaporated.
4. Gradually add warm broth, one ladle at a time, stirring constantly until the liquid is absorbed before adding more.
5. Continue this process for 18-20 minutes until rice is creamy but still al dente.
6. Stir in Parmesan, truffle butter, and remaining butter. Season with salt and pepper.
7. Garnish with freshly shaved black truffle, if desired.

Ingredients

• 2 cups leftover black truffle risotto (cooled)
• 1 egg (beaten)
• ½ cup breadcrumbs
• 1 cup mozzarella (cubed)
• Vegetable oil for frying
• Grated Parmesan for garnish
• Shaved black truffle (optional)

Instructions

1. Take about 2 tbsp of risotto and flatten it in your hand. Place a cube of mozzarella in the center, then form a ball around the cheese.
2. Roll the risotto ball in beaten egg, then coat in breadcrumbs.
3. Heat vegetable oil in a deep pan and fry the arancini until golden and crispy.
4. Drain on paper towels. Serve warm, garnished with grated Parmesan and black truffle shavings.

Ingredients

• 1 lb potato gnocchi (store-bought or homemade)
• 2 tbsp unsalted butter
• 1 tbsp black truffle oil
• ½ cup heavy cream
• ½ cup grated Parmesan
• Freshly shaved black truffle (optional)
• Salt and pepper to taste

Instructions

1. Cook gnocchi in salted boiling water until they float (about 2-3 minutes). Drain and set aside.
2. In a large pan, melt butter and add truffle oil. Pour in cream and heat gently, stirring until smooth.
3. Add Parmesan and cook until sauce thickens slightly.
4. Toss in the gnocchi and coat them in the sauce. Season with salt and pepper.
5. Serve with shaved black truffle on top, if desired.

Ingredients

• 1 pizza dough (store-bought or homemade)
• ½ cup ricotta cheese
• 1 cup mozzarella (shredded)
• 2 tbsp black truffle oil
• Fresh arugula (for garnish)
• Shaved black truffle (optional)
• Salt and pepper to taste

Instructions

1. Preheat the oven to 475°F (245°C).
2. Roll out the pizza dough and place it on a baking sheet or pizza stone.
3. Spread ricotta cheese evenly over the dough. Sprinkle with shredded mozzarella.
4. Drizzle with black truffle oil and season with salt and pepper.
5. Bake for 12-15 minutes or until the crust is golden and cheese is bubbly.
6. Garnish with fresh arugula and shaved black truffle before serving.

Ingredients

• 1 cup button mushrooms (finely chopped)
• 2 cloves garlic (minced)
• 2 tbsp olive oil
• 1 tbsp black truffle paste or oil
• ½ cup ricotta or cream cheese
• ½ tsp lemon juice
• Salt and pepper to taste

Instructions

1. Heat olive oil in a pan and sauté mushrooms and garlic until soft and golden.
2. Let the mushrooms cool slightly, then transfer to a food processor.
3. Add ricotta or cream cheese, lemon juice, black truffle paste, salt, and pepper. Blend until smooth.
4. Chill for at least 1 hour before serving. Spread on toast or crackers.

Ingredients

• 4 large russet potatoes (cut into fries)
• 2 tbsp olive oil
• 2 tbsp black truffle oil
• ¼ cup grated Parmesan
• 1 tbsp chopped parsley
• Salt to taste

Instructions

1. Preheat the oven to 425°F (220°C).
2. Toss the potato fries in olive oil and arrange them on a baking sheet.
3. Bake for 25-30 minutes, flipping halfway through, until golden and crispy.
4. Remove from the oven and drizzle with black truffle oil. Toss to coat evenly.
5. Sprinkle with grated Parmesan, chopped parsley, and salt. Serve immediately.

Ingredients

• 1 pack fresh or store-bought ravioli (preferably filled with ricotta or mushrooms)
• 2 tbsp unsalted butter
• 1 tbsp black truffle oil
• ½ cup heavy cream
• ½ cup Parmesan cheese (grated)
• Freshly shaved black truffle (optional)
• Salt and pepper to taste

Instructions

1. Cook ravioli in salted boiling water until they float to the surface. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add black truffle oil and heavy cream, stirring until smooth.
3. Add Parmesan and simmer until the sauce thickens slightly.
4. Toss the cooked ravioli in the sauce, coating them evenly.
5. Season with salt and pepper, and garnish with freshly shaved black truffle before serving.

Ingredients

• 1 lb ground beef (preferably 80/20)
• 2 tbsp black truffle butter (softened)
• 4 slices Gruyère or Swiss cheese
• 4 brioche burger buns
• Fresh arugula or mixed greens
• Black truffle mayo (2 tbsp mayo mixed with 1 tsp truffle oil)
• Salt and pepper to taste

Instructions

1. Preheat your grill or skillet over medium-high heat.
2. Season the ground beef with salt and pepper, then divide it into 4 equal patties.
3. Grill or sear the burgers to your desired doneness, adding a slice of cheese to each patty in the last minute of cooking.
4. Spread softened black truffle butter on the toasted brioche buns.
5. Assemble the burgers with the cooked patty, arugula or greens, and a generous dollop of black truffle mayo.
6. Serve immediately with fries or a side salad.

Ingredients

• 8 oz beef tenderloin (sliced paper-thin)
• 1 tbsp extra virgin olive oil
• 1 tsp black truffle oil
• 1 tbsp lemon juice
• Fresh Parmesan shavings
• Fresh arugula
• Freshly shaved black truffle (optional)
• Salt and pepper to taste

Instructions

1. Arrange the thinly sliced beef tenderloin on a large plate or platter in a single layer.
2. In a small bowl, whisk together olive oil, black truffle oil, and lemon juice. Drizzle over the beef.
3. Top with Parmesan shavings, a handful of fresh arugula, and a few shavings of black truffle (if using).
4. Season with salt and freshly cracked pepper. Serve chilled as an appetizer with crusty bread.

Ingredients

• 2 lbs Yukon Gold potatoes (peeled and cubed)
• ½ cup heavy cream
• 4 tbsp unsalted butter
• 2 tbsp black truffle oil
• ½ cup Parmesan cheese (grated)
• Freshly shaved black truffle (optional)
• Salt and pepper to taste

Instructions

1. Boil the potatoes in salted water until fork-tender (about 15-20 minutes). Drain well.
2. In a small saucepan, heat the cream and butter until the butter melts and the mixture is warm.
3. Mash the potatoes in a large bowl, then slowly mix in the warm cream and butter until smooth and creamy.
4. Stir in the black truffle oil and Parmesan cheese.
5. Season with salt and pepper. Garnish with shaved black truffle, if desired, and serve hot.

Ingredients

• 2 cups cooked jasmine rice (cold)
• 2 tbsp olive oil
• 1 tbsp black truffle oil
• 2 garlic cloves (minced)
• 1 small onion (chopped)
• 1 carrot (diced)
• ½ cup peas
• 2 eggs (beaten)
• 2 tbsp soy sauce
• Freshly shaved black truffle (optional)
• Salt and pepper to taste
• 2 green onions (sliced, for garnish)

Instructions

1. Heat olive oil in a large pan or wok. Add garlic and onion, sauté until fragrant.
2. Add diced carrot and peas. Cook until vegetables are tender.
3. Push the vegetables to one side of the pan and pour the beaten eggs on the other side. Scramble the eggs until cooked.
4. Add the cold rice and stir everything together. Pour in soy sauce and black truffle oil, mixing well.
5. Season with salt and pepper. Garnish with green onions and freshly shaved black truffle, if desired.

Ingredients

• 1 pre-made tart shell or crust
• 1 cup dark chocolate (chopped)
• ½ cup heavy cream
• 1 tbsp black truffle butter or a few drops of black truffle oil
• 1 tsp vanilla extract
• Pinch of sea salt
• Shaved black truffle (optional)

Instructions

1. Pre-bake the tart shell according to package instructions and allow it to cool.
2. In a saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and pour over the chopped chocolate. Let it sit for 2 minutes.
3. Whisk the chocolate and cream until smooth. Stir in black truffle butter, vanilla, and a pinch of sea salt.
4. Pour the chocolate mixture into the tart shell and smooth it out.
5. Chill in the fridge for at least 2 hours or until set.
6. Garnish with shaved black truffle for an indulgent, earthy finish before serving.

Ingredients

• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups whole milk (warmed)
• 1 tbsp black truffle oil
• ¼ cup Parmesan cheese (grated)
• Salt and pepper to taste
• Freshly shaved black truffle (optional)

Instructions

1. In a saucepan, melt the butter over medium heat. Add flour and whisk continuously for about 2 minutes to form a roux.
2. Gradually whisk in warm milk and continue stirring until the mixture thickens and becomes smooth.
3. Stir in Parmesan cheese, black truffle oil, and season with salt and pepper.
4. Remove from heat and use this luxurious béchamel as a sauce for pasta, lasagna, or gratins. Add shaved black truffle for extra decadence.

Ingredients

• ½ cup mayonnaise
• 1 tsp black truffle oil
• 1 tsp lemon juice
• Salt and pepper to taste
• Freshly shaved black truffle (optional)

Instructions

1. In a small bowl, mix together the mayonnaise, black truffle oil, and lemon juice until well combined.
2. Season with salt and pepper.
3. Use as a spread for sandwiches, burgers, or as a dip for fries. For added luxury, garnish with shaved black truffle before serving.

Ingredients

• 8 oz beef tenderloin (minced or finely chopped)
• 1 tbsp Dijon mustard
• 1 tbsp capers (chopped)
• 1 small shallot (finely diced)
• 1 egg yolk
• 1 tbsp black truffle oil
• Freshly shaved black truffle (optional)
• Salt and pepper to taste
• Crusty bread or crostini for serving

Instructions

1. In a bowl, combine minced beef, Dijon mustard, capers, shallot, black truffle oil, and egg yolk.
2. Mix well and season with salt and pepper.
3. Form into a mound and top with shaved black truffle if using.
4. Serve immediately with crusty bread or crostini for an elegant appetizer.

Ingredients

• 1 pack fresh tortellini (filled with cheese or mushrooms)
• 2 tbsp unsalted butter
• 1 tbsp black truffle oil
• ½ cup heavy cream
• ½ cup Parmesan cheese (grated)
• Salt and pepper to taste
• Freshly shaved black truffle (optional)

Instructions

1. Cook the tortellini according to package instructions. Drain and set aside.
2. In a large pan, melt butter over medium heat. Add black truffle oil and heavy cream, stirring until smooth.
3. Stir in Parmesan and simmer until the sauce thickens slightly.
4. Toss the cooked tortellini in the sauce until well coated.
5. Season with salt and pepper. Garnish with shaved black truffle for extra flavor.

Ingredients

• 1/2 cup unsalted butter, room temperature

• 2 teaspoons truffle pate, with as little oil as possible

• 1/2 -1 teaspoon fine sea salt, to taste

Instructions

1. In a small bowl, mash together butter and truffle pate with a fork.

2. Slowly add salt, taste testing along the way to determine if more is needed.

3. Allow sitting at room temperature for 15-20 minutes to allow butter to absorb flavors.

4. Cover and place in the refrigerator for up to 7 days.

Ingredients

• 1 small chicken - about 1.2kg/2.6lb

• black truffle

• 50 g (1/2 stick) butter

• 2 sprigs rosemary

• 1 tbsp olive oil

• salt and pepper to taste

Instructions

1. Pre-heat the oven to 230ºC/Gas Mark 8/450ºF

2. Remove the chicken from the fridge and remove all the packaging. Pat the skin dry and set aside for 15 minutes.

3. Take a sharpe knife and cut 3 deep slashes into the drumstick and lower chicken thighs.

4. Carefully work your fingers between the skin and the breasts of the chicken, to create a pocket under the skin.

5. Use a truffle shaver (or very thin micro cutter) to shave thin slivers off the truffle.

6. Push the truffle slices up under the skin until you have a nice thin layer. Any remaining truffle can be pushed into the slashes in the thigh meat.

7. Softly squeeze the butter between your fingers (This helps to make it pliable) and then push it inside the skin on top of the truffle.

8. Lay the rosemary on the bottom of a roasting tin and then place the chicken on top.

9. Massage the skin with the olive oil and season generously with salt and pepper.

10. Place in the middle of the oven for 45 minutes. (Don't open the door during the cooking time. Set your timer and don't peek.)

Ingredients

• Linguine – 500 g

• Parmesan cheese – 100 g

• Butter – 150 g

• Fresh black truffle – 60 g

• Salt

• Pepper

Instructions

1. Grate cheese. Cook pasta in a large pot of salted boiling water until al dente, according to package instructions.

2. Melt butter in a large sauté pan.

3. Reserve some of the pasta water before straining.

4. Add cooked pasta to sauté pan and toss to coat with butter.

5. Add grated cheese and some pasta water to loosen the mixture to desired consistency and mix to combine. Season to taste with salt and pepper.

6. Thinly shave black truffle over each bowl at the table. Enjoy!

Ingredients

• 1 (1-oz.) black truffle

• 3 cups heavy cream

• 8 tbsp. unsalted butter

• 4 oz. chanterelle mushrooms halved

• 3 cloves garlic, minced

• 1 cup dry white wine

• 1 tsp. minced thyme

• 1 lb. dried tagliatelle

• Kosher salt and freshly ground black pepper, to taste

• 1⁄3 cup grated parmesan

• 1⁄4 tsp. dried lavender

• 3 oz. watercress, trimmed

• Grated Pecorino Romano, for garnish

Instructions

1. Mince one-third of truffle; stir into cream. Cover and chill 6 hours.

2. Melt butter in a 12" skillet over medium-high.

3. Cook mushrooms and garlic until golden, 6-8 minutes.

4. Add wine and thyme; cook 8 minutes.

5. Add reserved truffle cream; simmer until thickened, 10-12 minutes.

6. Cook tagliatelle in salted boiling water until al dente, about 7 minutes.

7. Drain pasta; add to skillet.

8. Add parmesan, lavender, salt, and pepper; toss to coat.

9. Garnish with watercress and Pecorino Romano; shave remaining truffle over the top.

Ingredients

• 1 can (14 ounces) artichoke hearts

• 8 ounces whipped cream cheese, at room temperature

• 1 large shallot, finely chopped

• 1/4 tablespoon salt

• 1 tablespoon olive oil

• 3 tablespoons black truffle paste

• 1/2 cup fresh parmesan cheese, grated

Instructions

1. Preheat oven to 375°.

2. Saute shallots in olive oil until soft. Remove from heat and transfer to a mixing bowl.

3. Add cream cheese, artichoke hearts, truffle paste, and salt. Keep mix refrigerated until an hour before serving. (Can be made up to 2 days ahead.)

4. Transfer mixture to glass baking bowl. Sprinkle parmesan and bake for 40 minutes or the internal temperature of 160°.

5. Serve with homemade flatbread sprinkled with Mediterranean herbs. Cut into triangles and top with dip.