medium bowl, combine the truffle butter, shallots, salt, and pepper
ntil melted.
Add the truffle oil and stir well, remove
nd season with salt and black pepper. Keep warm.
In
Beat the eggs with a little salt and pepper in a bowl.
Stir in potatoes, truffle and Prosciutto.
br>Mix butter, shallot, and truffle oil in a bowl until
he squash. Dice the [unpeeled] summer squash into 1/2\" cubes
n a bowl with the black truffle oil. Reserve.
Combine the
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.
rom heat. Add 1 teaspoon truffle oil and mushroom mixture. Season
1.Using a mandoline, thinly slice the fennel and transfer it to a large bowl. Thinly slice the cremini mushrooms and set aside.
2.In a small bowl, whisk the olive oil with the lemon juice. Season generously with salt and pepper. Pour all but 1 tablespoon of the dressing over the fennel; season with salt and pepper and toss to coat.
3.Mound the sliced fennel on plates and top with the sliced cremini. Shave Parmesan over the salad. Drizzle with the remaining 1 tablespoon of dressing and the truffle oil and serve.
nd a few grinds of black pepper. Lift the potatoes gently
In a heavy saucepan melt 3 tablespoons of the butter over medium heat.
When bubbly add shallots and saute 3 minutes.
Add brown sauce, red wine and truffle.
Bring to a slow simmer and cook, occasionally swirling pan, until sauce reduces in half.
Remove from heat, swirl in remaining tablespoon butter and season to taste with salt and pepper.
Serve immediately with squab, lamb, beef or veal.
add in salt and white truffle oil.
Slowly stir in
Heat 2 tablespoons truffle-infused oil in a skillet
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
verything in the bowl with truffle oil.
Sprinkle a pinch
eturn to heat. Crack fresh black pepper into bacon fat and
and drizzle the dish with truffle oil. Gently toss the ravioli