Truffles pair extremely well with many ingredients – think egg dishes, cheese, chicken, fish and canapes – or grate them into creamy soups or sauces just before serving.
The best tip is to keep the recipe simple – avoid using ingredients with strong flavours or smells as the truffle will be lost. Food such as pasta, rice, eggs or potatoes bring out the delicious truffle flavour.
Also, avoid using too much heat…it will drive off much of the flavour and aroma. If cooking a hot dish such as a soup or sauce, slice or grate the truffle in just before serving or warm briefly in a little oil.
Use fresh truffles quickly as their flavour will naturally decrease over time.
Here are five easy ways to put truffles on your plate:
A great side dish for a Winter family dinner…got a little left over? Put the truffled mashed potato and creamed leeks between bread and into a jaffle press. Game changer!
Infusing butter with truffle increases the amount of truffle flavour by 20 times! It is truly the cornerstone of any good savoury truffle dish. The best way to preserve truffle to be able to use after the season is done, is to simply create truffle butter and freeze it. It is the only way to ensure you don’t lose the amazing fresh black truffle flavour.
If you are short on time, use store-bought pasta for this recipe – a simple dish done well, the ribbons of tagliatelle are swimming in a truffle butter emulsion for the ultimate taste sensation. Top this dish with freshly grated pecorino and shaved fresh truffle.
Okay, maybe a slight cheat using truffle oil to make a powder, but you will still get the full truffle flavour from this dish, which is the ideal starter to a memorable Autumn or Winter dinner party.
These delicious fried morsels of goodness are worth the effort. The recipe makes 3 kg of prepared risotto, which makes about 60 arancini balls – great for a special celebration or party; or serve this simply as risotto.
