truffle

Sticky, roasted veggies on creamy polenta, served with wild mushroom sauce and horseradish crème fraîche – this is pure indulgence

Veggie arrosto misto

olive oil

celery leaves

mostarda di Cremona to serve (optional, see tip)

5–6 beetroots

garlic

thyme

splash of balsamic vinegar

acorn squash (see tip)

level teaspoon coriander seeds

red chilli

rosemary

cinnamon stick

carrots

parsnips

clementines

celeriac

fennel seeds

sage leaves

red onions

balsamic vinegar

baby turnips

bay leaves

nutmeg

horseradish

250 ml half-fat crème fraîche

extra virgin olive oil

lemon

mushrooms

unsalted butter

300 ml single cream

375 g quick-cook polenta

Parmesan cheese

g Stilton or Taleggio cheese

Consider denting the budget with a foie gras and truffle indulgence for two. By using either tinned or fresh preserved foie gras, as in a mousse with truffles or a nice portion of foie gras au torchon, you can dress some pappardelle or tagliatelle in deep velvet and create a dish that seeks the acidity and sleek fruit of <a href="http://www.nytimes.com/2013/02/13/dining/reviews/red-burgundy-from-the-2010-vintage.html">Côte de Nuits</a>. As for the truffle, fresh black is not required. A less costly tinned or jarred truffle provides juice to enhance the sauce.

Pasta with Foie Gras and Truffles

foie

dry red wine

shallots

chicken stock

Salt and black pepper

pappardelle

Reserve 1 ounce of the foie gras and slice it in half. Dice the rest and place in a bowl. Gradually add wine and use a small whisk or fork to blend foie gras and wine together until smooth. Set aside. Heat fat in a 12-inch skillet. Add shallots and sauté on medium until soft and barely tinged with brown. Add stock and cook until stock is reduced by half.

Remove from heat. Stir in foie gras mixture. Heat gently for a couple of minutes, not more than a very low simmer. Season with salt and pepper. Add thyme and truffle juice. Remove from heat and cover to keep warm.

Bring a pot of salted water to a boil, add pasta and cook until al dente, about 5 minutes. Drain well. Transfer pasta to skillet. Place over low heat. Add truffles. Using tongs, turn pasta to reheat and coat with sauce. Check seasoning. Divide into two warm soup plates and serve, with a piece of the reserved foie gras on top of each portion.

If you want a phrase that summons all the voluptuous pleasure of haute cuisine in its heyday, “tournedos Rossini” does the trick. As a culinary undertaking, they are simultaneously simple and sybaritic. Toast two buttered spheres of bread. Top them with warm-from-the-pan filets mignons. Crown them with a slice of hot foie gras. Then anoint these little monuments of luxury with a sliced truffle or two and a small waterfall of sauce.

Tournedos Rossini

mignons,

fond de veau (veal stock)

truffle juice

black truffles

butter

vegetable oil

French bread, trimmed to the shape of the filets mignons

Madeira

black truffle

Season the filets mignons with salt and pepper; set aside. In a small bowl, combine the veal stock or demi-glace, truffle juice and chopped truffles; set aside.

In a large skillet over medium heat, melt a third of the butter with the oil and quickly fry the slices of bread until lightly browned on both sides; remove and set aside. Add another third of the butter to the skillet, and sauté the filets mignons over high heat for 4 minutes a side for rare or 5 minutes a side for medium-rare. Remove the filets from the skillet, set aside and keep warm.

Using the same skillet and high heat, sauté the foie gras slices 90 seconds on each side and put 1 slice on each of the filets.

Discard all fat from the skillet. While the skillet is still hot, add the Madeira, scraping the bottom of the pan. Add the veal stock mixture, bring to a quick boil, then remove from heat and stir in the remaining butter to make a silky sauce. Season with salt and pepper to taste.

On each of two plates, place the croutons in the center and top with the filet mignon and foie gras. Garnish with a slice of truffle on the top. Spoon the sauce over and around. Serve hot.

You can add truffle oil to potatoes cooked any way, but we love a good truffle mash. It&#x27;s an easy way to make a simple dish taste fancy.

White Truffle Mashed Potatoes

lbs Yukon Gold potatoes

tbsp butter

milk

tbsp Salute Santé! White Truffle Oil

salt

Peel the potatoes and cut them into 1-inch chunks.

Place them in a large, deep saucepan. Cover with water and bring to a boil.

Lower the heat and simmer for 20 to 25 minutes, until very tender.

Drain and return the potatoes to the saucepan.

With a hand mixer, beat the hot potatoes in the pot until they are broken up.

Slowly add the milk, butter, and white truffle oil.

Continue beating until the desired creaminess is achieved.

Add salt and pepper to taste.

Serve hot.

The classic pairing of pumpkin and ricotta is made even more luscious with the addition of truffle pecorino in this vegetarian recipe.

Pumpkin rosemary truffle ricotta lasagne bake

kg butternut pumpkin, peeled

carrots, chopped

unsalted butter, chopped

rosemary sprigs,

garlic cloves, chopped

(500 milliliters) Massel Vegetable Liquid Stock

ricotta

(250 milliliters) milk

lasagne sheets

(165 grams) caramelised onion jam

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981854705001&=domain=del

5348771529001-5981854705001

For the perfect after-dinner delight try these easy chocolate truffles made with cream cheese, dark chocolate, chopped walnuts and shredded coconut.

Easy chocolate truffles

Philadelphia Cream Cheese, softened

Cadbury Melts Real Dark Chocolate

Chopped walnuts, to decorate

Cadbury Bournville Cocoa, to decorate

Shredded coconut, to decorate

Impress guests after dinner with hand-rolled and decorated chocolate truffles – they make sensational gifts, too!

Perfect chocolate truffles

pkts good-quality dark chocolate, chopped

thickened cream

tbsp rum

Cocoa powder, desiccated coconut, chopped nuts

This wonderful festive dessert has Christmas colours and tastes just like summer!

Chocolate truffle tarts

chocolate cream biscuits*

unsalted butter, melted

tsp vanilla extract

good-quality dark chocolate, roughly chopped

raspberries

tbsp icing sugar

(50 grams) cocoa powder, to dust

Smooth and creamy pineapple sorbet with a subtle coconut bonus!

Ninja Creami Pina Colada Sorbet

Ounce

Tablespoons Coco Lopez

Tablespoon Coconut (Shredded- Use

Pour

Pour all ingredients except shredded coconut into the pint container and stir to combine.

Smooth and freeze

Smooth the top flat, cover, and freeze for 24 hours.

Remove from freezer

Remove from freezer.  Before spinning, let the container sit out at room temperature for 10 minutes.

Insert into machine

Place the pint container into the outer bowl and place it into the Ninja Creami machine.

Sorbet Process

Turn the machine on and select the sorbet process.

Spin

Add Coconut

Optional: Once the sorbet process completes, either remove from the Ninja Creami and top with coconut to enjoy or add in coconut mix-ins.  If you would like to add coconut in as a mix-in, create a small tunnel down the middle of the sorbet and add in coconut now.

10 ingredients, 20 minutes to make. This dairy-free pasta tastes super fancy but is actually super easy to make. Perfect for Valentine&#x27;s day, anniversaries, celebrations, and date night.

Vegan Truffle Mac &amp; Cheese

water

raw cashews

yeast

cornstarch

white miso paste

truffle olive oil

garlic powder

black pepper

pasta

If you have a high powdered blender such as a Vitamix, Blendtec, or Breville you can skip to step 2. If you don’t have a high-powered blender, you might want to boil the cashews first to ensure they are tender enough to blend into a smooth sauce. To do this add the cashews to a small pot and cover with water. Bring to a boil and cook for about 10 minutes until the cashews are very tender. Drain and rinse with cold water. You can now proceed to make the cheese sauce.

Make the cheese sauce by adding 2 cups of water along with the cashews, nutritional yeast, cornstarch, miso paste, truffle oil, salt, garlic powder, and pepper to your blender until it is completely smooth. At this stage, the sauce will be quite watery. Set aside.

Bring a large pot of water to a boil and then cook the pasta according to package directions.

Drain the pasta and quickly rinse the pot to remove any leftover starch from the pasta water. Return the empty pot to the heat and pour in the cheese sauce. Cook over medium-high heat, stirring frequently and scraping the bottom of the pan with a spatula until the sauce thickens, about 5 minutes. Add the cooked hot pasta to the sauce and toss to coat. Serve hot.

Truffle Tagliatelle

lb (225 g) tagliatelle (or fresh pasta of your choice)

(15 ml) truffle paste (see note)

(125 ml) grated Parmigiano-Reggiano cheese

(45 ml) mascarpone cheese

black truffle (optional)

Salt and pepper

In a large pot of salted boiling water, cook the pasta until slightly tender. Keep about 125 ml (½ cup) of cooking water aside. Drain the pasta and oil lightly. Set aside.

Meanwhile, in a large skillet, heat the truffle paste in the butter for about 1 minute. Add 60 ml (¼ cup) of the reserved cooking water, the Parmesan, and mascarpone cheese. Stir to combine. Cook gently until the cheese has melted. 

Add the pasta and coat thoroughly with the sauce. Add cooking water, as needed. Generously season with salt and pepper. Divide among four plates. Garnish with slices of fresh truffles.   

Merci pour la recette. J'ai trouvé de la vraie pâte de truffes blanches dans une épicerie fine près de chez-moi. Ils ont aussi un site internet: www.importationsitrana.com 
On peut donc s'en faire livrer!

J'ai trouvé de la pâte de truffe chez IGA

Absolument éblouissant! La pâte de truffes étant introuvable, je l'ai remplacée par de l'huile de truffes, coûteuse mais combien bonne!

Riche, velouté et surtout parfumé, cette pâte est tellement décadente, c'est du dessert. J'ai ajouté pratiquement une tasse complète d'eau de cuisson, mais c'était parfait. Une recette digne des grandes occasions!

Christina Tosi shares her secret recipe for Milk Bar's newest dessert: strawberry shortcake-flavored truffles made with vanilla cake + white chocolate.

Get the Secret Recipe for Milk Bar's Strawberry Shortcake Truffles

(8 tablespoons or 115 grams) butter

at room temperature

¼ cups (250 grams) granulated sugar

(60 grams) light brown sugar

eggs

½ cup (110 grams) buttermilk

grapeseed oil

(12 grams) dark vanilla extract

(185 grams) cake flour

(4 grams) baking powder

(4 grams) kosher salt

Pam or other nonstick cooking spray

recipe Vanilla Cake (see above)

strawberry soak

strawberry milk

milk with freeze-dried strawberry pieces

etc.)

strawberries

chocolate

Strawberry Shortcake Truffles | Christina Tosi | Milk Bar

For the vanilla cake, heat the oven to 350°F

Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high speed for 2 to 3 minutes

Scrape down the sides of the bowl, add the eggs and mix on medium-high again for 2 to 3 minutes

Scrape down the sides of the bowl once more

On low speed, stream in the buttermilk, oil and vanilla

Increase the mixer speed to medium-high and paddle for 4 to 6 minutes, until the mixture is practically white, twice the size of your original fluffy butter-and-sugar mixture and completely homogenous

Don't rush the process—you're basically forcing too much liquid into an already fatty mixture that doesn't want to make room for the liquid

Stop the mixer and scrape down the sides of the bowl

On very low speed, add the cake flour, baking powder and salt

Mix for 45 to 60 seconds, just until your batter comes together and any remnants of dry ingredients have been incorporated

If you see any lumps of cake flour in there while you're scraping, mix for another 45 seconds

Spray a quarter sheet pan with cooking spray, then line it with parchment or just line the pan with a nonstick baking mat

Using a spatula, spread the cake batter in an even layer in the pan

Give the bottom of your sheet pan a tap on the countertop to even out the layer

The cake will rise and puff, doubling in size, but will remain slightly buttery and dense

At 30 minutes, gently poke the edge of the cake with your finger: the cake should bounce back slightly and the center should no longer be jiggly

Leave the cake in the oven for an extra 3 to 5 minutes if it doesn't pass those tests

Top 22 truffle recipes from across the web

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Top 22 truffle recipes from across the web

The most viewed truffle recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Veggie arrosto misto

Pasta with Foie Gras and Truffles

Tournedos Rossini

White Truffle Mashed Potatoes

Pumpkin rosemary truffle ricotta la...

Easy chocolate truffles

Perfect chocolate truffles

Chocolate truffle tarts

Ninja Creami Pina Colada Sorbet

Vegan Truffle Mac &amp; Cheese

Truffle Tagliatelle

Get the Secret Recipe for Milk Bar'...

Hailey Beiber Tik Tok Pizza Pasta

Honey Lavender White Chocolate Truf...

This gingerbread trifle is the answ...

Truffle Parmesan Hasselback Potatoe...

Roast Magret Duck Breasts with Shav...

Mocha truffles

Tagliatelle Pasta with Mushrooms re...

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Tagliarini with artichoke and truff...

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The most viewed truffle recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Vegan Truffle Mac & Cheese