Recipes with fresh truffle and truffle products

Recipes with fresh truffle and truffle products

Portioning of fresh truffles:

The recipes are based on 4 people

Mashed potatoes with black truffles

40g pickled black truffles
Black truffle flavored olive oil
1kg potato
100g butter
salt
pepper

After you've washed and peeled the potatoes, cut them into cubes and cook them in salted water until the pieces are soft. Then strain off the water and mash the potato pieces. Mix with the butter and the pickled black truffles to a creamy pulp. Finally refine with a little truffle oil. The puree can be served as a side dish or as a main course.

Turkey breast with white truffle puree

90g white truffle puree
800g turkey breast
40g butter
200ml whipped cream
White truffle flavored olive oil

Melt the butter in a pan and fry the turkey breast for about 10 minutes on both sides. Transfer the fried meat to another pan. Add whipped cream and white truffle puree to the meat stock and refine with salt and pepper. Put the meat in the pan with the sauce and simmer for 2 minutes. Finally, season the stock with the truffle oil. We recommend boiled vegetables with roasted potatoes as a side dish.

Veal fillet with black truffle puree

90g black truffle puree
800g veal fillet
40g butter
200ml whipped cream
salt
pepper
Black truffle flavored olive oil

Melt the butter in a pan and fry the veal fillets over medium heat for about 6 minutes on both sides. Take the fried meat out of the pan and keep warm. Add the whipped cream and the truffle puree to the meat stock. Bring to the boil briefly over a low heat. Put the fillets back in the pan and simmer for another 2 minutes. Finally add a few drops of truffle oil. We recommend boiled vegetables and roasted potatoes as a side dish.

Fish fillets with black truffle slices

90g chopped black truffles
4 fish fillets
40g butter
200ml whipped cream
50ml olive oil
100ml white wine
salt
pepper
Black truffle flavored olive oil

First, salt and pepper the fish fillets. Then flour the fillets and fry them in olive oil on both sides. Take the fish out of the pan and keep warm. Deglaze the hot oil with the white wine and add the whipped cream and truffle slices. Salt the sauce a little and put the fillets back in the pan. Then simmer for 2 minutes. Finally add a little truffle oil. We recommend cooked seasonal vegetables as a side dish.

Truffled Istrian pasta

80g tartufata
White truffle flavored olive oil
320g Istrian pasta
80g butter
200ml whipped cream
salt
pepper
Parmesan

Cook the pasta in salted water until al dente. Meanwhile, melt the butter in a pan over medium heat and add the whipped cream. Salt and pepper the sauce and simmer a little. Then put the fuzi off and put it off. Then mix the pasta with the sauce, fold in the truffles and refine with a little truffle oil. Finally rub the parmesan over the top and serve.

Tagliolini with white tartufata

400g tagliolini
160g white truffle paste (tartufata)
salt
pepper

Cook the pasta until al dente. Meanwhile, heat the white tartufata in a pan. Then strain the pasta, mix with the tartufata and let it soak in. Finally, season with salt and pepper and serve.

Gnocchi with truffles and porcini mushrooms

130g truffle and porcini mushroom mixture
White truffle flavored olive oil
1kg gnocchi
80g butter
200ml whipped cream
salt
Parmesan

First cook the gnocchi in salted water until tender. Meanwhile, melt the butter in a pan. Then add the whipped cream, a little salt and the mixture. Mix all ingredients well and mix the cooked gnocchi into the sauce over low heat. Before serving, grate the parmesan and refine with truffle oil.

Polenta with truffles and mushrooms

80g truffle and mushroom mixture
Black truffle flavored olive oil
200g corn flour (polenta)
80g butter
salt

If you like the polenta firm, you should use a water-flour mixing ratio of 1: 3 and for those who like the polenta creamy a mixing ratio of 1: 4 is also possible. First bring the water to the boil, then stir in the salt, butter and corn flour. Then switch off the stove immediately and let the polenta steep for 2-3 minutes in the pot. Then add the truffle / mushroom mixture and refine with a little truffle oil.

Tagliatelle with truffles and olives

80g truffle and olive mixture
20ml olive oil with black truffle aroma
240g ribbon pasta (tagliatelli)
80g butter
80g pitted black olives
120g cherry tomatoes
50g rocket
salt
pepper

First cook the pasta in salted water until al dente. Meanwhile, cut the cherry tomatoes and olives into small pieces and toast them in a pan with olive oil. Deglaze with clear vegetable stock and simmer for about 5 minutes. Strain and rinse the pasta and place in a bowl. Mix well the fried tomatoes and olives with the mixture and the rocket. Finally refine with a little truffle oil.

Salad with strips of turkey and truffle oil

20ml olive oil with white or black truffle flavor
20ml olive oil
10ml balsamic vinegar
400g turkey breast
100g red radicchio
100g green salad
100g rocket
100g lamb's lettuce
80g parmesan
salt
pepper

First wash the salalt well and let it drain. Then cut the turkey breast into strips, season with salt and pepper and fry in olive oil. Place the fried turkey breast strips on the salad. Make a dressing with the vinegar, olive oil and a few drops of truffle oil. Pour the dressing over the salad and mix a little. Finally, garnish the salad with pieces of parmesan and serve.

Tagliatelle with butter and white and black pickled truffles

320g tagliatelle pasta
80g butter with white truffles
80g pickled black truffles

First cook the pasta in salted water until al dente and strain. Fold the truffle butter into the warm tagliatelli. Chop the pickled truffles into small cubes and add to the pasta. Serve warm.

Cheese platter with pear jam and truffle honey with black truffles

130g Grana Padano cheese
130g goat cheese with truffles
130g cow's milk cheese
80g nuts

Cut the cheese into slices or cubes and sprinkle with nuts of your choice. Either pour the pear jam and truffle honey over the cheeses or put them individually into small bowls.

Canapes with truffle products

Small slices of bread
Tartufata (white or black)
Truffles & olives
White Truffle & Porcini Pate
White truffle puree

Cut the bread slices thinly and toast in a pan. Then put a teaspoon with the respective spread / paste on each bread and decorate with small vegetables and fresh herbs.

Fish fillets in a sauce with green olives and rosemary

4 fish fillets
Green olive spread & rosemary
240g vegetables
1 tablespoon of butter
100ml whipped cream
salt
pepper

Cook the vegetables in salted water. Add the melted butter to the vegetables and add a little salt and pepper. Also season the fish fillet with salt and then fry the pepper in a pan with butter. Now take the fish out of the pan and keep warm. Then add the spread to the pan as you like, refine with whipped cream and let it boil briefly. Finally, put the fish and vegetables on a plate and pour the sauce over them.

Risotto with boletus cream and olive oil with boletus flavor

250g risotto rice
180g porcini mushroom spread
50ml extra virgin olive oil with basil flavor
40g Grana Padano cheese
1 teaspoon chopped parsley
salt
pepper

Heat some oil in a saucepan and briefly toss the rice in it. Then add salted water and cook the rice until it becomes sticky. Just before the end of the cooking time, add the porcini mushroom spread and the grated Parmesan. Finally, sprinkle the olive oil on the porcini mushroom risotto and sprinkle with the parsley.