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.
ake layers.
ASSEMBLE THE TRUFFLE CAKE:
Line the inside
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.
br>Use these crumbs on recipes that call for bread crumbs
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
medium bowl, combine the truffle butter, shallots, salt, and pepper
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
emaining olive oil with the truffle oil and lemon juice.
br>Mix butter, shallot, and truffle oil in a bowl until
Beat the eggs with a little salt and pepper in a bowl.
Stir in potatoes, truffle and Prosciutto.
p.
To make the truffle icing, put the chocolate and
have paper-thin flakes of truffle over the top.
Serve
ombine. Season and drizzle with truffle oil. Serve with saltimbocca.
Heat butter and oil over medium-high heat. Add onion and chestnut mushrooms and cook for 10 mins, stirring occasionally. Drain porcini, reserving soaking liquid. Add porcini, thyme and garlic to pan and cook for 5 mins, stirring regularly. Add wine and allow to evaporate then add stock and reserved mushroom liquid. Simmer for 10 mins. Discard thyme.
Remove soup from heat and puree with hand blender. Add sour cream and season to taste. Garnish with chives and truffle oil.
stirring. Slowly stir in the truffle butter.
Divide the pasta
rom heat. Add 1 teaspoon truffle oil and mushroom mixture. Season