Reverse Sear Rib Eye Steak

Reverse Sear Rib Eye Steak
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Reverse Sear Rib Eye Steak

Course: MainCuisine: ItalianDifficulty: Easy
Servings

18

OZ
Prep Time

30

minutes
Cooking time

15

minutes

Ingredients

  • 18oz Rib Eye Steak (AAA, Black Angus or Prime)

  • Olive oil

  • Truffle Butter

  • Steak Spice

Directions

  • Prep
  • Remove steak from fridge and remove it from its packaging. Pat your steak dry with paper towel down steak. Insert a cooking probe.
  • Cooking
  • Place steak in oven at 300 degrees F until steak is 110 degree F.
  • Remove steak from the oven and let sit until cast iron pan is hot. Sear both sides until steak is 130-135 degrees F.
  • Finish off steak with truffle butter and steak spice.

Truffled Mac & Cheese

Truffled Mac & Cheese
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Truffled Mac & Cheese

Course: MainCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

19

minutes
Cooking time

45

minutes

Recipe from https://www.williams-sonoma.com/recipe/truffled-mac-and-cheese.html

Ingredients

  • Unsalted butter for baking dish, plus 4 Tbs. (1/2 stick)

  • Salt, to taste

  • 1 lb. elbow macaroni

  • 2 tsp. truffle oil

  • 1/4 cup all-purpose flour

  • 1/2 tsp. sweet paprika

  • 1/2 tsp. Dijon mustard

  • 2 cups milk

  • 1 cup half-and-half

  • Freshly ground pepper, to taste

  • 1 1/2 cups shredded Gruyère cheese

  • 1 1/2 cups shredded white cheddar cheese

  • 2 Tbs. minced fresh chives

Directions

  • Preheat an oven to 375°F. Butter a 9-by-13-inch baking dish.
  • Bring a large saucepan of salted water to a boil over high heat. Add the macaroni and cook, stirring occasionally, until not quite al dente, about 2 minutes less than the package instructions. Drain and transfer to a large bowl. While the pasta is still warm, drizzle with the truffle oil and stir well.
  • Return the saucepan to medium-high heat and melt the 4 Tbs. butter. Add the flour, paprika and mustard and cook, stirring well, until no visible flour remains, 1 to 3 minutes. Whisk in the milk, half-and-half and a generous pinch of salt and bring to a boil. Simmer, whisking frequently to smooth out any lumps, for 4 to 5 minutes. Remove from the heat. Add a pinch of pepper and 1 cup each of the Gruyère and cheddar. Stir until smooth.
  • Pour the cheese sauce onto the macaroni, add the chives and stir well. Transfer to the prepared baking dish and top with the remaining cheeses. Bake until the top is lightly browned and the sauce is bubbly, 25 to 30 minutes. Let stand for 5 minutes before serving. Serves 6.

Truffled Gnocchi

Truffled Gnocchi
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Truffled Gnocchi

Course: MainCuisine: ItalianDifficulty: Easy
Servings

4

servings

Recipe inspired by https://www.theyummymuffin.com/single-post/gnocchi-truffle-alfredo

Ingredients

  • 1 lb gnocchi

  • ½ tbsp unsalted butter

  • ½ tbsp white truffle oil, plus more for drizzling

  • 2 garlic cloves, minced

  • ½ cup cooking cream

  • ½ cup freshly shredded parmesan, plus more for garnish

  • 45 grams of Sabetta Crema con caciocavallo e tartufi

  • Pepper to taste

Directions

  • Start the Sauce: Melt butter and truffle oil in a large saute pan over medium heat. Add garlic, and saute about 30 seconds- 1 minute until fragrant.
  • Add cooking cream, milk, parmesan cheese, Stir constantly until cheeses are melted and incorporated. Reduce heat to low, and simmer sauce for 5-6 mins, stirring occasionally, until the sauce has slightly thickened.
  • Meanwhile, make the Gnocchi: Cook gnocchi according to package directions. Drain, and add to sauce. Toss to coat, and cook for about 1 minute more. Taste for seasoning, and add another pinch of truffle salt and pepper, if needed.
  • To serve, garnish with shredded parmesan, fresh cracked black pepper, and a light drizzle of truffle oil. Enjoy!

Truffle Mushroom Soup

Truffle Mushroom Soup
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Truffle Mushroom Soup

Course: MainCuisine: French, ItalianDifficulty: Easy
Servings

3

servings
Prep time

9

minutes
Cooking time

15

minutes

Recipe from https://pepper.ph/recipes/truffle-mushroom-soup

Ingredients

  • 4 tbsp butter, divided

  • 2 pcs dry mushrooms, soaked in 3/4 cup water & sliced

  • 200g fresh mushrooms, sliced

  • 3 tbsp white onion, chopped

  • 3 cups (700ml) water

  • 1 Knorr Beef Cube

  • 1 Knorr Chicken Cube

  • ¼ cup cream

  • 1 tbsp flour

  • 1 tsp truffle paste

  • ½ tsp truffle oil

  • salt, to taste

  • chopped parsley, for serving

  • fresh black pepper, for serving

Directions

  • Melt 3 tablespoons butter in a pot. Sauté together fresh and dry mushrooms for 2-3 minutes or until light brown in color. Set aside 1-2 tablespoons of sautéed mushrooms for garnish. Add onions and continue cooking for 2 minutes more.
  • Add the water, then add the Knorr Beef and Chicken cubes. Boil for 3-5 minutes. Add the cream and continue boiling for another minute, then transfer to a blender and purée until smooth.
  • In the same pot, melt 1 tablespoon butter and add the flour. Cook for 1 minute or until it sizzles.
  • Slowly add in puréed soup while continuously whisking. Wait for it to boil, then add in the truffle paste and oil. Season with salt and pepper to taste.
  • Boil for another 20 seconds, then turn off the fire and transfer to bowls. Garnish with the remaining sautéed mushroom and some chopped parsley. Serve warm.

Truffled Risotto

Truffled Risotto
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Truffled Risotto

Servings

2

servings
Prep time

5

minutes
Cooking time

25

minutes

Ingredients

  • 250 g arborio rice

  • 60g butter

  • 1/4 minced onion

  • 1/2 cup parmesan cheese

  • 40g minced truffles (Sabetta macinato di tartufo nero)

  • 1/2 glass of white wine

  • 6 cups of beef broth

Directions

  • Add butter to a frying pan and cook the onions until translucent.
  • When the onion is ready put the rice in and let it cook for 1-2 mins.
  • After a few minutes pour in the wine to deglaze the pan. After the wine evaporates start adding the broth a little at a time and keep stirring.
  • Add more and more broth, always little by little, till the rice is cooked.
  • Switch fire off, add the rest of the butter and the parmesan and stir strongly till the butter completely melts.
  • Add the truffle to and you are ready to plate.

Truffled Sausage Tagliatelle

Truffled Sausage Tagliatelle
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Truffled Sausage Tagliatelle

Course: MainCuisine: ItalianDifficulty: Medium
Servings

2

servings
Prep time

5

minutes
Cooking time

20

minutes
Calories

300

kcal

Ingredients

  • 250g Tagliatelle

  • 1 Italian sausage

  • 50g of walnuts

  • 200g cooking cream

  • 40g of minced truffles

  • Parmesan cheese for plating

Directions

  • Chop the sausage into small pieces and put it in the pan along with the walnuts.
  • When the sausage is cooked, add the cream and let it reduce for a few minutes.
  • Turn off the heat and add the truffle.
  • When the pasta is cooked add the sauce to the pasta add parmesan cheese and a teaspoon of minced truffles.

Truffle Mashed Potatoes

Truffle Mashed Potatoes
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Truffle Mashed Potatoes

Course: SidesCuisine: American, FrenchDifficulty: Easy
Servings

8

servings
Prep time

5

minutes
Cooking time

25

minutes
Calories

262

kcal

Ingredients

  • 5 pounds Yukon gold potatoes

  • 1/8 cup salt for seasoning the water

  • 4 tablespoons of salted butter (room temperature)

  • 1/2 cup of milk until potatoes soften (room temperature)

  • 2 tablespoons of truffle oil

Directions

  • Cut the potatoes in cubes. Add to a pot of boiling water along with the ⅛ cup of salt.
  • Boil for 20-25 minutes, until potatoes can be easily pierced with fork. Drain thoroughly.
  • Place back in the pot and mash (with a potato masher) add butter, truffle oil, salt and mil until softened. Be careful not to over mash or the potatoes will become gluey.

Honey Truffled Crostini

Honey Truffled Crostini
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Honey Truffled Crostini

Recipe by Gladzy.comCourse: EntreeDifficulty: Easy
Servings

12

servings
Prep time

10

minutes
Cooking time

10

minutes

Ingredients

  • For the Crostini

  • 1/2 baguette

  • 1/4 cup olive oil

  • For the Ricotta

  • 3/4 cup ricotta cheese

  • 3 TBS extra virgin olive oil

  • 1/2 cup Parmigianno Reggiano

  • 1/4 TSP salt

  • For Topping

  • 1-2 TBS of truffled honey

  • Fresh chopped rosemary for serving

Directions

  • Preheat the oven to 400 degrees F
  • Slice the baguette into 1/4" slices. Brush the slices with the 1/4 cup olive oil, then place on a baking sheet. Bake until golden brown and crunchy, 10 to 12 minutes. Set aside to cool.
  • In a small bowl, whisk together the ricotta, extra virgin olive oil, parmesan, and 1(4 teaspoon salt.
    Once the crostini are cool, top each with 1 heaping tablespoon of ricotta mixture and a drizzle of truffle honey. Top each crostini with a small pinch of fresh rosemary.