Truffle Gourmet Box Recipes

TRUFFLE SCRAMBLED EGGS 

For 2 people

Ingredients 

30gr salted butter

15 g white or black truffle 

4 eggs

Preparation 

The day before, put the eggs and the truffle in a container ( for at least a night). 

Melt the butter in a double boiler on low heat. Whisk the eggs in a bowl, season with pepper (you can add some salt but not too much as the butter is already salted). Pour the eggs in the melted butter. Grate the truffle over the eggs. Stir consistently with a wooden spoon, until you get a smooth consistency. Don’t over cook ! 

Add some thin slices of truffle and freshly chopped parsley if you want, and enjoy ! 

RISOTTO AL TARTUFO NERO 

For 2 people

Ingredients 

50 gr butter

1 shallot, chopped 

200 gr Carnaroli risotto 

a small glass of dry white wine 

1 L chicken or vegetable stock, simmering on the hob 

Parmesan cheese, to taste

1 truffle 

 Preparation 

The day before, put the risotto and the truffle in a container ( for at least a night). 

Melt the butter in a saucepan, add the chopped shallot and cook until transparent. Add the rice and stir constantly for two minute, to toast the grains. Deglaze with a glass of dry white wine and cook until the liquid has disappeared. Add one ladle of hot stock, stir and wait until the liquid has almost disappeared. Continue this operation until the rice is al dente and creamy (about 20 minutes of cooking). Season with salt and pepper, add the parmesan and grate the truffle. Stir vigorously. Add some thin slices of truffle and serve ! 

BLACK TRUFFLE PASTAS

For 2 people

Ingredients 

250 gr spaghettis 

1 black truffle 

1 shallot, chopped 

50 gr creme fraiche

40 gr butter 

50 gr grated parmesan 

A small handful of parsley 

Preparation 

Cook the spaghettis in a big saucepan of salted water. 

In the meantime, in a frying pan, melt the butter and add the shallot. Cook until transparent. 

Add the cream and the parmesan, stir until you get a smooth cream. Add a ladle of the pasta water and stir well. Stop the heat and grate the truffle over the cream. Season with salt and pepper, stir, and add the cooked and drained pasta. Toss to coat. Add some thin slices of truffle and freshly chopped parsley if you want, and enjoy !