Small quick and easy meals

Mushroom duxelles:

• Clean and finely mince the mushrooms. Finely chop the shallot.
• In a saucepan, melt the butter, without letting it colour. Add and sweat the chopped shallot (lower the heat, the water in the shallot should evaporate, it should become translucent, but should not brown).
• Add the minced mushrooms and cook over low heat, stirring occasionally with a spatula, until the water has evaporated.
• Season with salt and pepper and remove from the heat. Set aside.

Ravioli :

• Spread out the ravioli pasta, and using a brush, coat the leaves with egg yolk.
• In the middle of each leaf, place a slice of truffle, a small spoonful of mushroom duxelles, and then another slice of truffle.
• Fold the leaf and close it like a wallet, with a little pressure in order to remove the air. Make sure they are properly sealed.
• Cook the ravioli in boiling water for about 2 minutes.

Sauce:

• Reduce the chicken stock (by half), with truffle juice.
• Add the cream, and let it reduce.   Adjust the seasoning.
• To serve, dispose the ravioli in a soup plate, add the sauce, and decorate with the julienne of fresh truffle.

Variation :  you can alternatively use black summer truffle carpaccio,  Tartufata Sauce or black summer truffle cream, to mix with the mushroom duxelles (for the stuffing of the ravioli).

Tip: for an aesthetic side, you can use “Chinese” type ravioli pasta, which are a little transparent, and let the truffle slices show through the stuffing.

Wine pairing: Red wines such as Bandol, Barolo, Brunello di Montalcino, Côte Rôtie, Gigondas, Graves.

Ingredients:

For 4 people:

• 20 slices of sterilized truffle or frozen black truffle.  Alternatively, black truffle carpaccio.
• 20 gr fresh black truffle, cut into julienne (thin sticks)
• Ravioli dough sheets
• 1 egg yolk
• ½ litre of chicken stock
• ½ litre of fresh cream
• 100 gr brown button mushrooms
• 100 gr wild mushrooms
• 1 shallot
• butter

For the sauce:

• chicken stock
• truffle juice
• fresh cream
• salt, pepper

Béchamel:

• Gently melt the butter in a thick-bottomed saucepan.
• Add the flour and stir with a wooden spoon without letting it brown.
• Pour the milk gradually, while stirring, until the sauce thickens, and add the fresh cream at the end of cooking (according to the wished smoothness).
• Season with salt and freshly ground pepper. Set aside.

For the lasagna :

• Chop the mushrooms into small pieces and sauté them in a hot frying pan with a little olive oil.
• Add the Tartufata Sauce, mix, and adjust the seasoning. Set aside.
• To assemble the lasagna, coat a rectangular baking dish with truffle butter.
• Pour a layer of lasagna sheet into the bottom of the dish, add a good layer of mushrooms, then add a good layer of béchamel sauce and a lasagna sheet, and so on. Finish with the sauce.
• Finally, add the parmesan cheese from the top and bake at 180°C for 15-20 minutes.

Variation: You can also replace the Tartufata Sauce with Porcini mushroom cream with black truffle.

Food and wine pairing: Aloxe-Corton (Burgundy), Bandol, Barolo, Gigondas, Graves, Pomerol, Saint Emilion, Médoc, Haut-Médoc, Saint Julien, and wines from the Syrah grape variety, as well as remarkable white Burgundies (Meursault, Bâtard-Montrachet, Santenay…) and some white wines from the Rhône Valley (Châteauneuf du Pape, Hermitage…).

For 4 people:

• 250g of fresh lasagne leaves (preferably), alternatively pre-cooked dry lasagne leaves.
• 180g of Tartufata Sauce
• 1 kg of button mushrooms
• olive oil
• pepper, salt
• truffle butter
• parmesan, mozzarella

For the béchamel sauce:

• ½ litre of milk
• 75 gr butter
• 1 tablespoon of flour
• salt, pepper
• 250g of fresh cream (to add at the end of cooking)

• Roll out the pizza dough on a baking tray.
• Spread some tartufata sauce on the bottom of the dough, add pieces of mozzarella.
• Preheat the oven to 210°C. Bake in the oven (10 to 15 min).
• Once the pizza is ready, add the arugula, black truffle oil, hazelnut oil, and fleur de sel.
• Finish with slices of fresh truffle cut with a truffle razor and the crushed roasted nuts.

Variation:  You can mix the tartufata sauce with fresh cream, to taste, and use it as a base for the pizzette.  Alternatively, you can use white truffle cream.

Food and wine pairing : The truffle pizza goes perfectly with mature red wine such as a Volnay premier cru, a Chambolle-Musigny premier cru, a Saint-Nicolas-de-Bourgueil, a Pomerol or a Givry premier cru.

Ingredients:

• 300 gr pizza dough
• 100 gr of mozzarella di bufala
• 3 tablespoons of Tartufata Sauce
• pine nuts and walnuts, roasted and crushed

Trim and finish :

• 10gr of black truffle
• 40 gr of Arugula
• 2 ml black truffle oil
• hazelnut oil
• fleur de sel  (coarse salt)

Besides the traditional risotto recipe, you can also make an easy, simple, ultra fast and delicious recipe with our black truffle risotto

• In a saucepan, heat a little oil and quickly colour the black truffle risotto.
• Add stock as it goes, stirring occasionally, until the rice is cooked.
• At the end of cooking, add a little truffle butter, parmesan cheese and adjust the seasoning.  Serve immediately.

Food and wine pairing: Truffle Risotto goes beautifully with white wines from the Rhone Valley such as Côtes du Rhône, Crozes-Hermitage, Hermitage, Saint Joseph and Saint Peray, as well as red wines as Valpolicella from the Veneto, or a Pomerol (Bordeaux).

If you would like to treat somebody special with this gourmet recipe, you can try our gourmet gift set of risotto, prosecco, tartufata and truffle butter.

For 2 persons (as an starter):

• 1 sachet of 170gr of black truffle risotto.
• Vegetable or Chicken Broth
• truffle butter
• Parmesan
• Salt, pepper
• oil

• Dice the ham into small cubes and fry them in 40gr of butter and a little oil.
• When it is coloured, pour in the rice, stir a little, and when it turns a little transparent, pour in the broth. Stir in the stock as necessary until the rice is cooked.
• When the risotto is ready, incorporate the remaining butter, sprinkle with fresh truffle cut into thin slices (using a truffle razor), and grated Parmesan cheese.
• Serve immediately.

Variation :  You can also use dry white wine to prepare your risotto, as well as truffle juice.

Little tip: make your usual risotto recipe but with just a little white wine, so as not to mask the flavor of the truffle juice, which will be added just at the end of cooking the rice.  When the rice is cooked, add as usual the parmesan, and a little more truffle juice to taste, if necessary.

For 4 people:

• 400 gr. rice for risotto (carnaroli style)
• 150 gr. cooked ham (1 thick slice)
• 80 gr. butter
• ½ litre of vegetable stock
• Grated Parmesan
• 1 black truffle of at least 40gr
• oil
• salt

• Dice the butter and the foie gras. Blend them with a mixer until you obtain a creamy mousse.  Sieve and set aside in the fridge.
• Mince the mushrooms and sauté them in butter until the cooking juices have evaporated. Add the chicken stock and reduce by about 1/4 or less.
• Cook the tagliatelle in boiling salted water.
  When they are cooked (they should remain al dente), drain them and add them to the sautéed champignons mix. Season and incorporate little by little small and cold pieces of the foie gras butter we have prepared.
• Continue over medium heat without boiling, and add a little grated Parmesan cheese.
• Serve in warm plates, sprinkle with grated Parmesan cheese and using the truffle razor shave some fresh black truffle on top.

Variant :  You can also make this preparation with white truffle from Piedmont.  In this case, use 60gr of white truffle.

Food and wine pairing: Aloxe-Corton (Burgundy), Bandol, Barolo, Gigondas, Graves, Pomerol, Saint Emilion, Médoc, Haut-Médoc, Saint Julien, and wines from the Syrah grape variety (Australia, Argentina…), as well as remarkable white Burgundies (Meursault, Bâtard-Montrachet, Santenay…) and some whites from the Rhône Valley (Châteauneuf du Pape, Hermitage…).

For 4 people:

• 145 gr. butter
• 100 gr. raw duck foie gras
• 300 gr. mixed wild mushrooms
• 400 gr egg tagliatelle or black truffle tagliatelle
• 150 gr. grated Parmesan cheese
• 1 litre of chicken stock
• 80 gr. of black truffle

• 1 day in advance, cut the truffle into thin slices and mix them with the crème fraîche. Keep in a cool place.
• Heat and reduce the truffled cream and season it, also by adding a few shavings of Parmesan cheese.
• Cook the pasta al dente. Once drained, add 3 tablespoons of truffle butter and mix.
• Incorporate the pasta into the sauce.
• Serve in warm plates, and using the truffle razor grate the fresh black truffle on top.

Variations :  for the Sauce, you can also replace the fresh truffle with the Tartufata Sauce, the black truffle cream or the black truffle carpaccio which will also give a nice presentation as well as the delicious truffle taste and aroma.

You can also use the black truffle tagliatelle, that has a subtle truffle perfume.

Food and wine pairing: Aloxe-Corton (Burgundy), Bandol, Barolo, Gigondas, Graves, Pomerol, Saint Emilion, Médoc, Haut-Médoc, Saint Julien, and wines from the Syrah grape variety (Australia, Argentina…), as well as remarkable white Burgundies (Meursault, Bâtard-Montrachet…) and some white wines from the Rhône Valley (Châteauneuf du Pape, Hermitage…).

for 4 people:

• 400 grams of egg tagliatelle or black truffle tagliatelle
• 250 ml fresh cream
• minimum 15gr of black truffle per person, (and 20gr of truffle for the sauce)
• 60 grams of truffle butter
• salt, pepper
• Parmesan

• Heat and reduce the cream, season with a few shavings of Parmesan cheese and ground white pepper.
• Cook the pasta al dente. Once drained, add 3 tablespoons of truffle butter, and mix.
• Stir the pasta into the sauce.
• Serve on warm plates, and grate some fresh white piedmont truffle over it.

Variations:  You can also make a quick and easy preparation of tagliatelle using directly the white truffle cream sauce.

Food and wine pairing: White truffle marries amazingly with a Cahors, Madiran, Pomerol Saint Emilion, and champagne; as well as white burgundy wine such as Chassagne-Montrachet or Meursault, or Crozes-Hermitage from the Rhone Valley.  In the range of Italian wines, it matches beautifully with a Barbaresco, Barbera d’Alba, Barolo, or Nebbiolo d’Alba.

For 4 people:

• 400 gr. of egg tagliatelle
• 250 ml fresh cream
• minimum 15 gr of white truffle per person
• 60 grams of butter with truffle
• salt, pepper
• Parmesan cheese

• Preheat the oven at 200°C
• Wash the potatoes and wrap them individually with aluminum foil. Bake in the oven for about 1h15 to 1h30.
• When they are cooked, let them cool a little, cut the centre of the potato in 4 (being careful not to cut them completely).
• Slice the mozzarella into pieces.
• Mince the mushrooms and fry them in a hot pan with a little butter and oil.
• Add the fresh cream and warm gently. Then add the Tartufata Sauce (quantity to taste), salt and pepper.
  Keep warm.
• Briefly place the potato in the oven with the mozzarella in the middle, serve on a plate and top with the mushroom and tartufata mixture.
• Finally garnish with the arugula and fleur de sel. Serve immediately.

This dish can be enjoyed hot, warm or cold, according to your taste.

For 2 people

• 2 large Bintje potatoes
• 100 gr of button mushrooms
• 100 gr of mozzarella di bufala
• 80 grams of Tartufata Sauce
• 40 cl fresh cream
• butter
• oil
• rocket salad (Aurugula) (as desired)
• fleur de sel

• Cut thin slices of fresh truffle with a truffle razor and gently heat them with 20 gr of butter.
• Lightly toast the bread and sprinkle the truffle slices.
• Pour in a little cream.
• Add the parmesan and the remaining butter (melted) on top of the preparation.
• Toast in the oven and serve.

Variation: You can use instead black summer truffle Carpaccio for this preparation.

For 4 people

• 35 gr of black truffle
• 100 gr unsalted butter
• 8 slices of bread (for toast)
• 2 tablespoons of cream
• 50 gr grated parmesan cheese
• salt, pepper

• Slice the bread and spread the butter on top of each slice. Sprinkle with grated Emmental cheese, add a slice of cooked ham and a slice of Comté or Guyère cheese. Spread a tablespoon of tartufata sauce, again grated cheese and close.
• Cover it in cling film and keep in the fridge so that the bread can soak up the fragrance of the truffle.
• Broil in the oven (grill) or in a pan with a little butter.

Variation:  You can also add quail eggs cooked in a frying pan over a low heat, to make a kind of croque-madame revisited.

• Tartufata Sauce
• Cooked ham
• grated Emmental
• Comté, or Gruyère (sliced)
• Bread
• Butter