RecipesCrostini di Tartufi
10 small slices of bread, toasted
5 oz Salsa Tartufata (minced truffle sauce)
2 oz unsalted butter (1/4 stick)
1 or 2 tsp freshly grated Parmigiano – Reggiano
Juice of ½ lemon
1 clove garlic (finely sliced)
1 to 2 tablespoons brown stock on guard
In a sauté pan, melt the butter on low heat; add the garlic and sauté
until translucent. Add the truffle sauce, keep on low heat for a few minutes, and do not fry. Stir constantly. Add the grated
Parmigiano - Reggiano one teaspoon at a time, stirring constantly. If moisture is lost, add stock. Continue to stir. Remove
from heat. Spread truffle mixture on toasts, serve warm. Serves 10.
First Courses Suggestions
Truffes Scrambled eggs with Black Truffles
1 clove garlic cut in half
2 oz black truffle, sliced
½ oz white truffle oil
12 large eggs
3 oz or ¾ stick of unsalted butter, chilled and diced
Salt and freshly ground pepper to taste
Rub the inside surface of a mixing bowl with the cut surface of the halved clove of garlic. Add the sliced
truffles and half the butter. Break in the eggs, add the truffle oil, stir lightly; cover the bowl and set aside for about
½ hour to allow the flavors to mingle. Using a double boiler, bring the water in the bottom pan to a boil, lower the
heat and bring the water to just below boiling.
a wooden spoon with the other half of the halved garlic.
Flavor the eggs with salt and pepper to taste, beat eggs briefly with a fork. Pour the eggs into the top of
the double boiler. Stir the eggs gently with the garlic-coated spoon; adjust the heat when needed to prevent the water from
When the eggs turn into a thick
pourable cream consistency, remove the pan from the heat and add the remaining butter. Continue stirring for a few minutes
with Truffle and Liver Sauce
4 cups all purpose flour
12 oz chicken livers
large tomatoes, chopped
2 cloves garlic
3 tbsp Extra Virgin Olive Oil
1 tbsp fresh rosemary, fine chopped
2 oz unsalted butter (1/2 stick)
1 tsp Fettine di Tartufo Bianchetto (sliced white
Freshly ground black and white pepper
Mix the eggs and flour; add a drop or two of EV olive oil, add a pinch
of salt, work the mixture to a smooth ball of dough. Divide the dough into little balls and let rest covered for several hours.
Roll them out to “thin snakes” (about 1/8 inch thick) and let them rest for a while (5 minutes). Sprinkle them
with corn meal, to prevent sticking, roll them a tad to cover with corn meal. Cut them into 2 inch strips (“tajarin”).
Let them dry on a clean towel, and then boil them in salted water. Drain them and serve them with the chicken liver sauce.
Procedure for Chicken Liver Sauce:
Sauté the onion, rosemary and garlic in the EV olive oil and butter,
add the whole livers and brown them all over. Add the tomatoes, salt and peppers, and cook until the sauce has reduced a tad.
Mix sauce with pasta and
serve. Serves 6.
Risotto with Tartufi Nero and Olio Bianco TartufoCarnaroli
Rice with Black Truffles and White Truffle Oil
1 pound Carnaroli Rice
2 medium onions, fine diced
¼ cup olive oil
1 ½ qts Chicken Stock
1 oz White Truffle oil
1 Black Truffle, fine diced
1 cup grated Parmigiano Reggiano
lb boneless – skinless chicken breasts, cut into thin, one inch strips
2 tbsp white truffle flour
1 box puff pastry
4 oz heavy cream
oz unsalted butter (1/2 stick), plus butter for baking tray
½ cup dry white wine
1 small black truffle, shaved
1 oz white truffle oil
1 egg (beaten)
Coat the chicken pieces lightly with white truffle flour.
Melt butter in a sauté pan, sauté chicken strips to seal. Add salt and pepper to taste and deglaze with wine.
Add cream and sauté until sauce has consistency of thick cream. Remove from heat and add ½ the truffle.
Mix well and allow to cool.
The puff pastry is then cut into 6 inch squares.
Place chicken mixture and one thin slice from remaining truffle in center of pastry. Then seal the little pies (fagottini)
by bringing the corners together and brushing with the beaten egg.
Place the pies on a buttered baking tray in a preheated 350 F oven for about 10 to 12 minutes; they should
be a golden brown. Serve each covered with the remaining sauce. Serves 4
Tournedos Rossini, Sauce Perigueux Beef Tenderloin with foie gras, sliced truffle and Madeira-Truffle sauce
1 – 3 to4 lb beef tenderloins cut into tournedos
(8 to 10)
¼ lb unsalted
8 - 1 inch pieces of
1 black truffle, cut
8 thin slices and fine dice the rest
For Sauce Perigueux
(Madeira Sauce plus fine diced truffles)
2 cups brown sauce,
add brown roux if needed
Madeira, added to brown sauce and heated
Fry the tournedos in butter, place each on toast rounds. On each tournedos
place a slice of foie gras, then a slice of black truffle. Pour Sauce Perigueux over all.