irections for sauce:
This recipe makes enough sauce for about
haved parmesan alongside. Drizzle with truffle oil and finish with a
hould taste very salty for best results. Add the pasta to
n my Chocolate Tart Dough recipe regarding this step.)
Center
medium bowl, combine the truffle butter, shallots, salt, and pepper
about 2 hours).
Using truffle scoop, scoop out ganache and
ack, best/flattest side up.
To make the truffle icing, put
Mince onion or shallot and garlic and place in bowl with vinegar.
Add salt.
Add black pepper.
Add white pepper.
Let sit for 5 minutes.
Add olive oil and truffle oil and whisk or use tightly sealed jar or storage container and shake vigorously.
Drizzle over salad greens, or roasted vegetables or use as a bread dipper.
Enjoy!
kin and meat. Insert the truffle slices under the loosened skin
ake layers.
ASSEMBLE THE TRUFFLE CAKE:
Line the inside
ith a little whipped cream (recipe follows) or cinnamon on top
teaspoon of the black truffle butter and bake for another
ntil melted.
Add the truffle oil and stir well, remove
In a small mixing bowl, combine the butter and truffle bits together. Season the mixture with salt, to taste.
Spoon the butter onto a large piece of plastic wrap and form into a log. Wrap the log tightly and put in the refrigerator until ready to use.
Cook's Notes:
White truffle oil can also be used as a substitute for the fresh truffle. Truffle butter can be kept in the freezer for up to 3 months.
melt butter in omlete pan, and add chopped up truffle (the whole truffle can be used). Saute over low heat.
whip eggs and add to truffles.
add salt and pepper to taste.
when omlete is done, add small amount of sour cream and fold onto plate.
etween muffin liners. Add a truffle to each recess then top
ver mix.
Add grated truffle.
In medium saucepan, bring
rom heat and stir in truffle butter or oil until incorporated
add in salt and white truffle oil.
Slowly stir in
Keep 1 cup of the flour out to use this flour to roll out dough with.
Combine lard,flour,baking powder,salt.
In a cup with fork slightly beat egg, vinegar and cold water to make up 1 cup of ingredients
Add egg, water and vinegar to flour mixture form a ball.
Do not overwork dough.
Please, refrigerate dough for at least 1 hour or 24 hrs {this freezes very well} before using for the best result.
Bake at 400 Degrees in a preheated oven for 10 minutes then reduce oven temperature to 350 until pastry is golden brown!