Truffle Recipes

Cooking/Preparation Time
100 minutes
 
Serves
6-8 (first course servings)
 
Ingredients

Leeks
2 large leeks(halved and thinly sliced)
3/4 cup of whipping cream

Mushrooms
1lb of shiitake mushroom, stemmed and cut into 1/4 - 1/3 inch thick slices
1 large onion, thinly sliced lengthways
1/4 cup of butter, melted
1 tablespoon of urbani white truffle oil
1 teaspoon of minced fresh thyme leaves

Risotto
4 tablespoons of butter, divided
1 large onion, chopped
1 1/2 cups of aborio risotto rice
1/2 cup of dry white wine
5 cups (or more - to taste) of made up Bouillon Vegetable Infusion
1/2 cup of grated Parmigiano Reggiano
2 teaspoons of shaved Black Autumn Truffle
chopped fresh parsley

 
Instructions

For the Leeks
Bring leeks and cream to boil in heavy medium saucepan. Reduce heat to medium and simmer until leeks are tender and cream is thick, stirring often, about 15 minutes. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing.
 
For the Mushrooms
Preheat oven to 400°F. Toss all ingredients on rimmed baking sheet. Sprinkle with salt and pepper. Roast until mushrooms are tender and light brown around edges, stirring occasionally, about 45 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
 
For the Risotto
Melt 2 tablespoons butter in heavy large saucepan over medium heat. Add onion and cook until beginning to soften, about 5 minutes. Add rice; stir 1 minute. Add wine and stir until almost all liquid is absorbed, about 1 minute. Add 1 cup hot broth. Simmer until broth is almost absorbed, stirring often, about 4 minutes. Add more broth, 1 cup at a time, allowing each addition to be absorbed before adding next and stirring often, until rice is tender and mixture is creamy, about 20 minutes longer. Stir in leek mixture, mushroom mixture, remaining 2 tablespoons butter, cheese, and truffle. Transfer to large bowl, sprinkle with parsley, and serve.
 

Cooking/Preparation Time
35 minutes
 
Serves
8
 
Ingredients
3 1/2lb of potatoes
6 tablespoons of butter
1/2 cup of mascarpone cheese
Whole Milk
2 teaspoons of Elle Esse Black truffle Sauce or Urbani Black truffle oil
 
Instructions
Cook potatoes in pot of boiling salted water until tender, about 25 minutes. Drain, cool slightly, and peel potatoes. Return warm potatoes to same pot. Add butter and mascarpone cheese; mash until smooth. Mix in enough milk to thin to desired consistency. Mix in truffle sauce; season with salt and pepper. Transfer to a bowl and serve warm as an accompaniment.
 

Cooking/Preparation Time
40 minutes
 
Serves
8
 
Ingredients

For the braised endive
8 heads endive, halved lengthwise
4 1/2 teaspoons salt
1/2 cup chicken stock or low-sodium chicken broth
1 orange, cut into 8 pieces

For celery root flans
2 tablespoons vegetable oil
1 large or 2 small celery roots (2 pounds total), peeled and diced
1 cup heavy cream
3/4 teaspoon kosher salt
4 large egg yolks

For garlic nage
6 cloves garlic, peeled
1/2 cup white wine such as Chardonnay
1 cup chicken stock
6 tablespoons unsalted butter
1/4 teaspoon salt

For turbot
2 tablespoons canola oil
8 (5-ounce) turbot fillets,* skinned
1 teaspoon salt
2 tablespoons unsalted butter

To serve
1 small frozen black truffle,* defrosted
 
Instructions
Braise endive:
Preheat oven to 325°F. Lay endives, cut sides down, in large shallow pan or braising dish with lid. Sprinkle with salt, pour in stock, and arrange orange pieces around pan. Cover and braise until tender, about 25 minutes. (Endive can be prepared 1 day ahead. Cool to room temperature and discard oranges, then refrigerate, covered, in braising liquid. To reheat, add 1/2 cup fresh chicken stock and simmer, covered, over moderate heat until warm, 5 to 10 minutes.)
 
Make flans: Preheat oven to 325°F. Coat ramekins or aluminum foil muffin cups with vegetable oil spray or brush with vegetable oil. In large pot combine celery root and cold salted water to cover. Bring to boil over high heat, then lower heat and simmer, uncovered, until tender, about 25 minutes.
 
While celery root is simmering, in small saucepan over moderate heat, warm cream until barely simmering (do not allow to boil), about 2 minutes.
 
Force celery root through food mill. Transfer 1 1/2 cups celery root to blender, reserving any leftovers. Add hot cream and process on medium until creamy and smooth, about 1 minute. Add salt and process just until combined, about 10 seconds.
 
In large bowl, lightly whisk egg yolks. Slowly add celery root purée, whisking constantly to avoid curdling. Strain mixture through fine-mesh sieve, then ladle into ramekins.
 
Transfer ramekins to large roasting pan and add enough hot water to come halfway up sides of ramekins. Cover entire pan with foil, and using toothpick, poke small holes 3 inches apart all over surface of foil to allow steam to escape. Bake until flans are set, 20 to 25 minutes, then transfer ramekins to rack. (Flans can be prepared up to 2 days ahead. Refrigerate in ramekins, tightly wrapped, then reheat in large roasting pan filled with hot water in 325°F oven until warm, about 5 minutes.)
 
Make garlic nage: In small saucepan, combine garlic cloves and cold water to cover by 2 inches. Bring to a boil, then drain, add fresh cold water, and bring to boil again. Drain, add wine, and bring to a boil, then lower heat and simmer until liquid is reduced by 1/2, 2 to 3 minutes. Add chicken stock and bring to boil, then lower heat and simmer until liquid is reduced by 1/2, about 5 minutes. Transfer to blender, add butter and salt, and blend on medium until smooth, about 1 minute. Pour through fine-mesh strainer into small saucepan, cover, and keep warm over very low heat, until ready to use. Whisk before serving.
 
Cook turbot: Heat cast-iron or stainless-steel pan over high heat until almost smoking, then add 1 tablespoon canola oil. Sprinkle 4 fillets on both sides with salt and transfer, skinned-sides-up (there will be a rosy-colored stripe running up the center of the fish where the backbone was) to pan. Add 1 tablespoon butter and sear, without moving, until undersides are golden brown, about 2 minutes. Turn fillet over, lower heat to moderately high, and continue cooking until just opaque, less than 1 minute. Transfer to paper towel–lined plate to drain, wipe pan clean, and cook remaining fish in same manner.
 
Assemble and serve: Transfer 2 endive halves to center of each plate. Run small, thin knife or offset spatula around inside edges of ramekins to loosen flans, then turn 1 out onto side of each plate. Spoon garlic nage over endive and top with turbot. Grate 1 teaspoon truffle over each fillet and serve immediately.

Cooking/Preparation Time
60 minutes
 
Serves
6
 
Ingredients
6 x 75g Beef Fillet Medallions
6 herbed bread slices, same size same shape, for croutons
15g Dried Ceps
15ml boiling water
25g of unsalted butter
1 shallot, finely chopped
1 clove of garlic, crushed
1/2 tbsp of Urbani Truffle Flour
50g Chestnut Mushrooms, Sliced
225g of Mixed Wild Mushrooms
50ml of Beef Bouillon
150ml Dark Dry Porter
salt, pepper, nutmeg to taste
25g of chilled unsalted butter, cut into cubes, tossed in flour
 
Instructions
Soak the dried ceps and the mixed mushrooms in boiling water for 15 mins until rehydrated. Remove and chop up keeping the remaining liquid for use later on. Sweat the shallot and garlic in the unsalted butter, then add the chestnut mushrooms and the wild mushrooms and ceps. Cook gently until the mushrooms start to soften. Add in the truffle flour and stir until the mushrooms are covered before adding the excess liquid from the soaking mushrooms and the beef stock. Let this simmer for a few minutes until the liquid starts to reduce. Pour in the porter slowly, stirring and cook gently for a few minutes until the sauce is reduced. Then whisk in the chunks of floured butter to thicken before seasoning to taste. Set this aside.
 
Place the medallions of beef in a pan of melted butter and fry on either side until rare or medium rare depending upon preference. Remove from the heat and pour the excess meat juice into the sauce. Then gently place the herbed crutons in a frying pan and gently heat until crisp and golden.
 
To serve place a herbed cruton on each plate, followed by an generous serving of the mushroom sauce and topped with a beef medallion.

Cooking/Preparation Time
45 minutes
 
Serves
4
 
Ingredients
80g black truffles
650ml full fat milk
280g mascarpone cheese
9 egg yolks
250g sugar
 
Instructions
In a saucepan add the milk and about half the sugar and bring to the boil. Beat the egg yolks and the remaining sugar until frothy and add to the boiled milk. Add the mixture to a bowl and place in a saucepan of water over a gentle heat and stir until it thickens to the consistency of custard. Stir in the chopped black truffle and mascarpone cheese into the hot mixture and then remove from the heat and allow to cool. Churn the mixture in an ice cream machine and then freeze it. Delicious.