Looking for a recipe using preserved white truffles.Want to make a cream sauce for pasta?

Tagliolini with Butter and White Truffles


tagliolini


chicken stock


salt


butter


white truffles, grated





Cook the fresh tagliolini in fresh Chicken Stock, not in water. Add a bit of salt to the stock.


Drain, reserving the stock for another use, and toss the pasta with a bit of butter.


Place the pasta on separate serving plates and grate a bit of white truffle over each.


You will not need cheese or parsley--none of the usual arnishes. Let the truffle speak for itself.Looking for a recipe using preserved white truffles.Want to make a cream sauce for pasta?
Mushroom quiche with preserved truffles


by Tanith Tyrr








The basic binder/custard filling for quiche is 2 eggs beaten into one cup of milk. (One pie takes about 2 cups of milk and 4 eggs, depending on solid volume.) Add grated cheese to your taste (typically 3/4 cup) Any other ingredients to your taste (from 1/2 cup to 1 cup in volume).


Add all solid ingredients in the lightly baked or unbaked crust. Pour the binder over it, but do not overfill as the pie will rise a bit. Bake at 350掳F for about 15 minutes initially, then take it down to 325掳 for another 30 or 40 minutes or until it has set to your taste. It will set a bit firmer when cool.


Mix and match list of solids: fresh herbs like parsley or basil, fresh wild mushrooms (sautee first), cooked diced bacon, proscuitto or cured venison, duck meat, wild garlic greens, wild rice, goat cheese, hazelnuts or walnuts, whole raw Oregon white truffles...use your imagination, eh? You can also add neat-o stuff to the basic pie crust recipe like dried mushroom powder or herbs, or make your crust out of things like wild rice, sourdough bread crumbs or fresh vegetables whirled with the basic flour and butter short crust.





A Simple Beginning With Truffles


by Tanith Tyrr








Truffles cry out to be showcased elegantly but simply-the classic backdrops for the intense flavor of these rare and delicious wild mushrooms are mashed potatoes, scrambled eggs, pasta, polenta and risotto. You can use your own recipes for any of these dishes and simply drizzle truffle oil and add fresh raw truffle shavings on top, or use the following:








路 Scrambled eggs with truffles: Beat eggs lightly in a bowl with a little cream; add white or black pepper if desired, but no salt. Scramble over medium heat in lightly browned butter. At the last minute of cooking (literally; all of the soft textured truffles are generally best either raw or very lightly heated, just enough to incorporate their essence into the dish), add slivered or shaved truffles. Oregon truffles work very well indeed with this dish. Add freshly ground black pepper and salt to taste after cooking.








路 Truffle omelette: Beat three eggs with a touch of pepper (no salt until after cooking please; it causes chemical changes that toughen the egg) and a dash of water or cream. The more thoroughly you beat the eggs, the smoother the omelette will be, and if you beat them to the point of fluffiness, the omelette will be very light and fluffy and should be cooked over slightly lower hear. Fry gently in an omelette pan.


o Option I: Add sliced, peeled black truffles soaked in brandy right after the eggs have set slightly, a few minutes into the cooking.


o Option II: Add about 5 minutes before the end of the cooking sliced Oregon White truffles. Try adding them, waiting a minute and then turning off the flame and letting them sit for an additional few minutes to allow them to incorporate into the dish.


o Option III: Add in the last 30 seconds of cooking, after the heat is off, Italian white truffle shavings and oil. Top omelettes with creme fraiche or unsweetened whipped cream.








路 Truffled mashed potatoes: Peel and quarter potatoes; Yukon or Finnish gold are preferred. Put through a potato ricer for best consistency; add butter, cream, salt and pepper to taste. Just before serving, drizzle with truffle oil (any kind) and mix to incorporate. Do not reheat potatoes once the truffle oil has been added. Garnish with truffle shavings. Good results can also be achieved by using plain boiled or steamed potato slices and drizzling truffle oil over them. You may slice in fancy shapes or use attractive garnishes (lemon slices, parsley, grated Parmesan cheese, etc) to create an elegant but easy-to-make appetizer.








路 Truffled risotto: Use any standard plain risotto recipe, and incorporate the truffles very late in the cooking.


Options: drizzle with white truffle oil and shavings, add slivers of Oregon white truffle, or cook down black truffles over very low heat for 45 minutes or so in equal parts demiglace and good red wine, and incorporate into the risotto.








路 Truffled polenta: Make any standard recipe for firmly setting polenta suitable to be sliced and served in squares. Top with various options: Drizzled white truffle oil and shavings, slivered Oregon truffles, truffle oil and strips of prosciutto, Italian or Oregon white truffles and melted fontina or Asiago cheese, simmered black truffle shavings in demiglace and wine.








路 Pasta con tartufi: Boil fresh pasta for no more than a few minutes; drain and allow to cool to serving temperature. Add one of the following: 1/8 tsp truffle oil per serving, 1/8 tsp black or white truffle paste per serving, chopped fresh Oregon truffles to taste (about 1/2 oz to 1 oz per serving-you can afford it!). Serve with Balsamic Truffle Dressing on the side if desired. Gnocchi (Italian potato dumplings) are particularly wonderful drizzled with browned butter and white truffle oil and scattered with black walnuts as they do at Oliveto's, a classic cuisine Italian restaurant in Oakland, California.








路 Truffle dressing: Mix truffle oil and vinegar (balsamic works well) to your taste; start with 2:1 oil to vinegar and work from there. You can stretch the truffle oil by cutting it with hazelnut oil. Emulsify by beating thoroughly, and add cream if desired for a thicker consistency. This dressing is excellent on salads and preserved meats as well as pasta.