Recipes
Our Menu
usage recommendations
Incorporate the juice at the end of the stew and make chips or small slices of truffle with the help of a grater
Apply a few spoonfuls directly or mix with cream to finish the sauce.
Mix with eggs before making tortilla or mashed potatoes.
Use for decoration and aromatization of meat or fish dishes, also for pasta and salads. Ideal as an appetizer with toast bread and cheese.
Add as a final seasoning to your dishes. About meats, fish, creams, potato or vegetables. Mix with eggs or mashed potatoes.
Add truffles to your usual dishes
Add 1 tablespoon of oil
truffled for every 250g of
minced meat and let stand
from 5 to 10min.
Sauté truffles with ½
spoonful of truffle oil to
slow fire with butter and
add it to the bread of the
hamburger.
Once the pasta is boiled,
the contents of the jar of
truffle carpaccio in aove,
mix and serve with a little
Parmesan and black pepper
Ox, pork tenderloin ... (to your
choice). Warm up a couple of
tablespoons of sauce on the
same pan where you've
cooked the meat and served
directly on it.
You just have to beat the
eggs with a splash of truffled oil to get the truffled touch
Dare to mix a few spoonfuls of truffled sauce with a little warm milk and add the mixture to the eggs
Recipies
Preparation_120min
Cooking_50min
Difficulty
INGREDIENTS
40g fresh black truffle (Tuber melanosporum)*
1L cow’s milk
8 egg yolks
250g sugar
ELABORATION
First, boil the truffles in milk for about fifteen minutes. Reserve the result for at least another twenty minutes.
Beat the yolks and sugar. After the rest period, we will remove the truffles, mix the milk, egg yolks and sugar and stir at low fire, less than 80°, for another fifteen minutes.
Cut the truffles to the smaller size possible, helping us, if we have it, a mandolin, once sliced, cut it into strips and finally into tiny dice. Add to the mix we had on the heat and set aside.
So just introduce the result on the ice cream maker, provided that it is completely cold.
We can present the ice in different ways. To a traditional ice cream balls, we can add a slice of truffle, already saved for that purpose, or can be served in glasses or cups, if you prefer, with truffle sticks. For these, we just have to reserve thicker slices and then cut them into strips.
*OUT OF SEASON you may use our black truffle in its own juice.
Preparation_15min
Cooking_10min
Difficulty
INGREDIENTS
10gr summer truffle (Tuber aestivum)*
3 eggs
Salt and ground black pepper
30ml of cream
Virgin olive oil
Puff pastry (optional)
ELABORATION
Put a frying pan with a little olive oil. When hot, add the eggs (not beat them, pouring directly into the pan), truffles (formerly been laminated) with their juice, and the cream. Occasionally stir with a wooden spoon, keeping the white and yolk not mixed evenly. It is important to cook in moderate fire and not do it excessively. Serve hot.
It can be eaten as a main course or, if preferred, with a little more work we can construct a very colorful and exquisite appetizer presenting it with puff pastry: cut a sheet of puff pastry (it can be frozen) in portions of about 6 inches square and cook in the oven, with a medium heat. When serving the dish, open the sheet on one side, as if it were a box, without separating the top and bottom of everything, so that by filling it with the mess left ajar, with truffles visible. It is important to serve them immediately, before it cools.
*OUT OF SEASON you may use our olive oil with summer truffle slices
Preparation_20min+30min(rest)
Coocking_20min
Difficulty_medium
INGREDIENTS
200g puff pastry
16 scallops with the coral (frozen)
1 or 2 fresh truffles*
200ml cream
2 tablespoons lemon juice
3 tablespoons olive oil
4 sprigs of parsley
Salt and mill pepper
ELABORATION
Fill 4 tartlet molds with puff pastry, prick their bottoms with a fork and leave in the refrigerator 30 minutes. Preheat the oven to 200 °C. Place a circle of greaseproof paper in the bottom of the cakes and fill with a few bucks or dried vegetables. Cook in oven for 15 minutes, remove weights and continue 5 minutes more to brown. Remove from the molds and let cool on wire rack. In a saucepan, bring cream and corals from the scallops. Heated until almost boiling, remove from heat. Whisk up all the ingredients with an electric whisk and season with salt and pepper. Add the lemon juice and 1 tablespoon olive oil, crush it to a puree. Cut the flesh of the scallops in half. Heat the remaining oil and brown 1 minute on each side. Season. Chop the truffle into round slices.
To serve: distribute the coral cream in the tarts and top it with slices of scallops alternating with slices of truffle. Sprinkle with truffle and parsley. Serve the tarts warm.
*OUT OF SEASON you may use our 100% natural olive oils with black or summer truffle slices
Preparation_15min
Coocking_0min
Difficulty_low
INGREDIENTS
10g of summer truffles (Tuber aestivum)*
Goat Cheese
Canons and oak leaf lettuce red and green
Nuts: almonds, walnuts and hazelnuts
Maldon salt and olive oil (preferably with truffles)
ELABORATION
Cut the cheese into thin slices and trowel around the bottom of the dish. Clean the lettuce and the lettuce, mix and place in center of plate. Pour over nuts, chopped. Almonds and hazelnuts have to be toast.
Finally add the truffle. Put half above the lettuce and the other half laminated above the cheese. Season with salt scaly (preferably truffle), a few teaspoons of olive oil in which the sheets were preserved truffle and add more olive oil if necessary.
*OUT OF SEASON you may use our 100% natural olive oil with summer truffle slices