5 Truffle recipes you need to try

INGREDIENTS (serves 2):

For the homemade pasta:
250g Flour
3 egg yolks
1 tbsp olive oil
Pinch of sea salt

For the duck ragu:
2 confit duck legs (submerge under oil and bake at 150˚C for 4 hours before stripping meat off the bone)
100g wild mushrooms
100ml passata
75ml red wine
1 shallot, finely diced
2 cloves garlic
1 tbsp black truffle sauce
1 tbsp capers
1 tsp dried oregano
1 tsp paprika
1 tsp wild thyme
1 tsp cracked black pepper

METHOD

1.    Make your pasta in advance by adding egg yolks to a well in the centre of your flour. Use a fork to mix into the flour and then add your oil and salt. Eventually knead the pasta dough until it is smooth, wrap in cling film and leave in the fridge to rest.

2.    For the ragu add your confit duck, garlic and shallots to a pan and sauté for 10 mins until the onion softens and the mushroom starts to brown. You shouldn’t need oil as the duck is rich and will provide the necessary fat for the pan. 

3.    Next add in your herbs, caper, and spices. Stir well and deglaze the pan with red wine. Pour in passata and reduce the heat.

4.    Simmer for 15-20 minutes and add in your black truffle sauce. Season to taste.

5.    Roll out your pasta and cut into long, thin tagliatelle strips. Cook the pasta in a pan of boiling water for 2-3 mins and then drain and toss in olive oil and a little teaspoon more of black truffle sauce.

6.    Serve the duck ragu and fresh pasta with some parsley and a drizzle of truffle oil.

 

INGREDIENTS (Serves 2):

150g Mushrooms
2 slices of Brie
1 tbsp Black Truffle Sauce 
2 tbsp Kraut
Handful of Rocket
1 tsp chopped Rosemary
75g Butter
4 slices of sourdough

METHOD

1.    For this decadent toastie preheat a skillet or heavy-duty griddle. In another small frying pan melt half your butter and add in your chopped mushrooms, rosemary and truffle sauce. Sauté for 5-10 minutes and then start building your toastie layers.

2.    Layer some kraut on the bottom, followed by a generous handful of rocket. Next your truffle mushrooms and top with a big slice of ripe Brie.

3.    Finally brush the remaining butter onto the outer sourdough and place into your hot skillet. Place another heavy pan or an iron grill press on top.

4.    Cook for 4-5 mins and turn at least once during cooking. 

INGREDIENTS (Serves 4):

For the gnocchi:

1 small roasted butternut squash, diced
Plain flour—as much as you need (approximately 300g)
1 egg yolk
Salt

For the filing:

4 cavalo nero leaves, chopped
2 tbsp sliced black truffle 
12 sage leaves
2 tbsp pesto
1 tbsp olive oil 
1 tbsp pine nuts

METHOD

1.    To make gnocchi, roast your squash at 180˚C for 35-40 mins until soft. Allow to cool.

2.    In a food processor blitz with 1 egg yolk and pinch of salt into a puree and then add a little flour at a time until the squash forms a dough that will hold together and comes away from the side of the mixing bowl. 

3.    On a floured surface roll the dough out into ½-inch cylinders and transfer to the fridge to chill for 30 mins.

4.    Once the gnocchi tubes have firmed up a bit in the fridge slice into small, bitesize sections and indent with a fork, so that your sauce sticks to the cooked gnocchi later.

5.    In a frying pan add your sage, oil, pine nuts, kale, and pesto. Meanwhile cook your gnocchi in boiling water for 2-3 mins until it floats. 

6.    Then drain off and add to the kale pan with your black truffle slices. Cook the truffle and pasta for a further 2 minutes to bring together all the flavours. Season and serve.

INGREDIENTS (Serves 6):

12 chipolata pigs in blankets
6 brioche rolls, halved
2 tbsp gherkins
1 Shallot, finely sliced into rings

For the beer batter:

2 tbsp plain flour
2 tbsp beer
1 tsp baking powder
Pinch of salt and pepper
4 tbsp veg oil—for frying

6 Sprouts, finely sliced
1 radicchio or red cabbage leaf, shredded
Truffle Ketchup, Black Trufffle Mayo, Truffle Mustard Sauces

METHOD

1.    Preheat your oven to 180˚C and bake your pigs in blankets for 20 minutes until cooked.

2.    Mix your batter in a small bowl with a whisk and dunk in your shallot rings. Then fry in hot oil for 4-5 mins until golden and crispy.

3.    Finely shred your sprouts and endive and then start building your hot dog canapes.

4.    Offer your guests a choice of truffle sauces and lay in a cooked sausage, some slaw, pickles and crispy shallot rings. Finish with a festive grating of fresh truffle and serve.

INGREDIENTS (Serves 2):

For the Pizza:

1 pizza base
6 slices of roasted squash
100g blue cheese, crumbled
8 baby sprouts, halved
8 chestnuts, cooked
2 tbsp black truffle sauce
6 sage leaves
Drizzle of black truffle oil

For the salad:

Bag of baby rocket leaves
6 Parmesan shavings
3 figs, halved
1 tsp black truffle oil
1 tbsp white truffle balsamic 

METHOD
 
1.    Preheat your oven to 200˚C and top your pizza base with squash, sprouts, chestnuts and crumbled blue cheese. Fill in the gaps with teaspoons of black truffle sauce and sage leaves.

2.    Bake for 10 minutes and drizzle with truffle oil before serving.

3.    For the rocket salad toss the leaves in a little truffle oil to dress and serve with halved figs and parmesan. Pour over a good drizzle of white truffle balsamic to serve.

Born over ten years ago, TruffleHunter has become the Europe’s leading supplier of fresh truffles and truffle products. Based in the Cotswolds, TruffleHunter source black and white truffles from Europe, as well as some found closer to home, in southern England. All of the truffle products are produced in small batches, using trusted partners to bring truffle dairy products such as butter and cheese

For more information or to buy, please visit: trufflehunter.co.uk

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