It’s that time of year again!! Truffle season!
While it’s just beginning, we have seen some gems coming from our prized forests and we couldn’t be more excited to taste these delicious morsels.
In honor of the season, we’d like to share some of our favorite recipes with you! Though simple, that’s the way it was meant to be… all about the truffle… and the wine, of course!
Pair any of these dishes with a Roero Arneis or Roero rosso wine and you will have yourself an authentic meal!
Eggs with shaved white truffles
This super simple recipe is a traditional dish for truffles.
- 4 eggs
- Shaved truffles (black or white)
- Olive oil
- Crispy bread
Cook eggs over easy or sunny-side-up style in pan with a touch of olive oil for taste. Be careful not the break the yolks or overcook them as this is part of the charm of the dish. Once the eggs are cooked, place over crispy bread. Shave truffles over the eggs (delicately!) Finish with a touch of olive oil. Done!
Truffles over Tagliatelle (via Chowhound)
- Kosher salt
- 2 ounces fresh black winter truffles
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter (1/4 stick)
- 5 anchovy fillets, patted dry and finely chopped
- 5 medium garlic cloves, finely chopped
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon freshly ground black pepper, plus more as needed
- 1 pound fresh fettuccine or tagliatelle pasta
- 2/3 cup finely grated Parmesan or Pecorino Romano cheese (about 2 ounces
Bring a large pot of generously salted water to a boil over high heat. Finely chop half of the truffles; set aside. Heat the oil and butter in a large frying pan over medium heat until the butter foams. Add the chopped truffles, anchovies, garlic, red pepper flakes, and measured black pepper and cook, stirring often, until fragrant, about 1 minute.
Remove the pan from the heat and set it aside. Drop the pasta into the boiling water and cook until it’s al dente, about 2 minutes. Using tongs, transfer the pasta directly to the reserved frying pan. Set it over medium heat, add 1 cup of the pasta cooking water, and toss until the sauce thickens slightly and the pasta is coated, adding more pasta water by the tablespoon to reach the desired sauce consistency. Remove the pan from the heat, add the cheese, and toss until the pasta is well coated. Taste and season with additional salt and black pepper as needed. Divide the pasta among 4 or 6 serving bowls and thinly shave or slice the remaining truffles over the pasta. Serve immediately.
Black Truffle Risotto (via Piedmont Valley Truffles)
Another traditional Piemontese dish that focuses on accentuating the flavors of the truffle with authentic, simple ingredients.
- 2 cups Arborio rice
- 1 small onion, minced
- 1 shallot, minced
- 4 cloves of garlic, minced
- 1/2 cup olive oil
- 2 quarts chicken stock
- Pinch saffron
- 8 ounces parmesan cheese
- 1 stick unsalted butter
- 1 cup white wine
- 1 Piedmont Valley Truffle, shaved
- Organic Truffle Oil, drizzle
- Salt & pepper
Heat chicken stock to a simmer. Add pinch of saffron and a pinch of salt and pepper to stock. In a separate large saute pan, heat olive oil over medium-high heat. Saute minced onion/shallot/garlic mixture until translucent. Add the dry Arborio rice to the sauteing aromatics and stir around for a minute or so, until rice smells nutty. Add white wine to the rice and stir until it becomes absorbed. Add simmering stock to the rice, 1 cup at a time, and stir until absorbed. When all liquid has been incorporated into the rice (and rice is tender), turn off heat and add stick of unsalted butter and parmesan cheese to the mixture. Stir until incorporated.
Shave on Black Truffle and drizzle with Organic Truffle Oil. Stir and serve.