Delicious Winter Recipe with the Duke of Truffles: White Truffle
The winter season welcomes hot, rich and nutritious dishes that keep you warm over the cold days. There has never been a better moment to enjoy the smell and taste of this unique white season and its woody delicacy such as a truffle. In particular, the white truffle which is loved for its supreme ranking among the food ingredients and it stands side by side with champagne, oyster, caviar and foie grass as a food that absolutely signifies luxury. It is often called the “white diamond of the kitchen” for its price, rarity and for not much to look at before its cut. Most of the white truffle’s flavor lies in its aroma. It could be described as magical, heavenly, cheesy, earthy and pleasantly pungent. You can love it or not its marble interior and special intoxicating scent, but for sure you will get addicted to its taste. The rumors of its aphrodisiacal powers also contribute to its magic.
Tagliolini with White Truffle
This receipe is classic and simple yet tasty. Tagliolini is a thin, flat noodle kind of pasta that is served with the sage butter sauce. The white truffle is added at the end. It is shaved paper-thin over a dish at your pleasure.
Ingredients
360gr tagliolini
80gr butter or vegan butter
60gr Parmesan cheese, grated
White truffle of 50-80gr, shaved
1 tbsp salt
½ tbsp black pepper
Directions
Boil the water in a pan. Add a bit of salt. Add pasta, tagliolini, and cook as per the instructions on the package, preferable “al dente”. Save some of the cooking water before draining it, to use with butter.
Melt the butter in a large pan until it foams. Put pasta to the butter. Add one to two tablespoons of the pasta cooking water, add some black pepper, grated Parmesan, and shaved 25 grams of the white truffle. Stir rapidly for a minute over low heat until the creamy sauce is formed. If pasta looks dry, add a splash of cooking water.
Divide the pasta among the plates. Sprinkle a little more Parmesan and finally shave the remaining truffle over the top of the dishes. Serve and eat immediately.
Velvet Polenta with White Truffle, Porcini, and Pecorino Cheese
giallozafferano.it
Polenta has a simple taste and is an incredibly versatile complement to a wide variety of dishes. It goes perfectly with a truffle that adores minimal dishes to be able to unleash its pungent aroma power.
Ingredients
· 3 cups water
· 1 tbsp salt and pepper
· 1 cup polenta
· 3 tbsp extra virgin olive oil
· 220gr porcini mushrooms, sliced and washed
· 1 cup pecorino cheese, grated
· 1 small fresh white truffle
Directions
1. Bring water to a boil in a large saucepan. Gradually add polenta, stirring constantly to avoid lamps. Cook 1-2 minutes over medium heat.
2. In a pan, heat the olive oil over medium-high heat. Add the porcini mushrooms and let them browned for about 7 to 10 minutes. Once the moisture has evaporated, give them a quick stir, put the salt and pepper, and then remove the pan from the heat.
3. Ladle the polenta into a shallow bowl, topping with the mushrooms and pecorino cheese. Shave the fresh white truffle over the top and serve immediately.
Creamy Mashed Potato with White Truffle and Cream Cheese
This is not your everyday mashed potato recipe. The truffle oil and the while truffle add a unique and sublime touch to the traditional recipe! Try it to believe.
Ingredients
200g potatoes
20 ml milk / plant-based milk
20ml double cream/ plant-based cream
1 tbsp butter/ vegan butter block
1tsp truffle oil
white truffle to grate
Directions
In a pan of cold water, put salt, the potatoes and bring to boil. Lower the heat and cook for 20 minutes or until very tender. Drain well.
Meanwhile, heat the milk and cream in a pan.
Put the potatoes in a bowl and mashed them. Pour heated milk and cream; continue mixing until all the ingredients are creamily combined.
Add cream cheese and truffle oil.
Finish with shaved fresh white truffles.
Panna Cotta with White Chocolate, White Truffle and Raspberry Purée
This recipe has a special hint that it takes from rich white truffle aroma, sweet white chocolate and delicate raspberry purée. A sweet tooth person will adore it.
Ingredients
296ml double cream
89ml whole milk
100gr white chocolate, grated
2 sheets of gelatine, soaked in water
14gr fresh winter white truffle, finely grated
29gr raspberry purée
2 tbsp soft brown sugar
Directions
1. In a large pan, put the milk and cream and bring to the boil.
2. Reduce the heat and continue simmering for three minutes before removing from the heat.
3. Add the soft brown sugar, the gelatine and the grated white chocolate. Combine until smooth cream is formed
4. Combine all the ingredients, stir well and pour into the moulds. Refrigerate for at three to four hours, but desirable overnight for a full taste.
5. Serve with the raspberry purée and a biscuit of your choice
6. For the final touch, garnish with fresh white truffle slices, a slice of a white chocolate and fresh raspberries.
Unique White Truffle Experience
There has never been a better place to connect with a nature and its winter flavours then through our White Truffle Weekend Retreat in Alba, a town in the Langhe, Piedmont region of Italy where truffle and wine reign. The white truffle season starts mid October and lasts until the end of December. Therefore, our tour is just about the right time to offer you full pleasure of Alba’s white deli.
If you are truly interested in having such a special experience, we are delighted to invite you to join the White Truffle Experience Tailor-Made Weekend Retreat in Piedmont.
By Ivana Gegenbauer, curious contributor to sustainable food, passionate traveler and well-being lover