Black Truffle Butter Recipes
5 INGREDIENT BLACK TRUFFLE PASTA
This Black Truffle pasta recipe is a decadent treat for a special date night. The unmistakably earthy rich flavor of black truffle is paired with everything it loves, butter, cheese and perfectly cooked linguine. This is a delicious and special meal and is sure to impress! Plus it is ready in just 10 minutes with just 5 ingredients! #quickpasta #datenightdinner
Provided by Claire | Sprinkle and Sprouts
Categories Main
Time 10m
Number Of Ingredients 6
Steps:
- Bring a large pan of water to the boil, salt it generously (1 tbsp) and then cook the pasta until al dente. (Usually 1 minute less than the packet suggests)
- Meanwhile grate the parmesan and set to one side.
- Add the butter to a heavy based skillet and let it melt over a low heat.
- Once the butter has melted grate in about 3/4 of the black truffle.
- Stir well and then remove from the heat.
- Reserve 1/2 cup of the pasta cooking water and then drain the pasta.
- Stir the pasta into the butter, along with 1/4 cup of the reserved water. Stir gently over a low heat until everything is combined. Add more water if it starts to feel sticky.
- Add the parmesan and serve immediately with fresh parsley garnish and more black truffle.
Nutrition Facts : Calories 721 kcal, Carbohydrate 87 g, Protein 24 g, Fat 31 g, SaturatedFat 18 g, Cholesterol 77 mg, Sodium 619 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
TRUFFLE BUTTER
This Homemade Black Truffle Butter is so easy to make! Only 3 ingredients and a few minutes needed. You'll never get it at the store again!
Provided by Jessica Formicola
Categories Condiment
Time 5m
Number Of Ingredients 3
Steps:
- In a small bowl, mash together butter and truffle pate with a fork.
- Slowly add salt, taste testing along the way to determine if more is needed.
- Allow to sit at room temperature for 15-20 minutes to allow butter to absorb flavors.
- Cover and place in the refrigerator for up to 7 days.
- If you've tried this recipe, make sure to come back and let us know how you liked it and what you used it on!
Nutrition Facts : Calories 203 kcal, Fat 23 g, SaturatedFat 14 g, Cholesterol 61 mg, Sodium -287 mg, ServingSize 1 serving
BLACK TRUFFLE BUTTER
Make your own black truffle butter for a fraction of the cost of high-end stores. The earthy, nutty flavor of black truffles infuses into the butter and turns any dish into a luxurious culinary experience.
Provided by Dahn Boquist
Categories Condiments
Time 10m
Number Of Ingredients 3
Steps:
- Mince the black truffles up very finely. A microplane works well.
- Use a fork to combine the minced truffles with the butter and oil (if using).
- Place the butter on a piece of parchment or wax paper and roll it into a log. Twist the ends to seal.
- Refrigerate for 1 to 2 hours.
Nutrition Facts : Calories 102 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 12 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1 tablespoon, Sodium 2 grams sodium, Sugar 0 grams sugar, TransFat 0.5 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
STEAKS WITH TRUFFLE BUTTER
These New York strip steaks gets a touch of elegance from a homemade truffle butter.
Provided by Tony
Categories Meat and Poultry Recipes Beef Steaks Strip Steak Recipes
Time 1h20m
Yield 4
Number Of Ingredients 7
Steps:
- Mix butter, truffle oil, shaved truffle, and sea salt together in a bowl. Cover and refrigerate for at least 1 hour.
- Place a baking pan in the oven and preheat to 350 degrees F (175 degrees C).
- Season steaks with salt and pepper.
- Heat oil in a heavy skillet over medium-high heat until shimmering. Add steaks, working in batches if necessary, and sear until browned, about 3 minutes per side.
- Remove the hot baking pan from the oven and place steaks on top.
- Bake in the preheated oven until steaks are firm and reddish-pink and juicy in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
- Let steaks rest for 5 minutes. To serve, dab 1 tablespoon truffle butter on top of each steak.
Nutrition Facts : Calories 550.3 calories, Cholesterol 149.7 mg, Fat 49 g, Protein 26.9 g, SaturatedFat 22.5 g, Sodium 217.7 mg
TRUFFLE BUTTER
Steps:
- In a small mixing bowl, combine the butter and truffle bits together. Season the mixture with salt, to taste. Spoon the butter onto a large piece of plastic wrap and form into a log. Wrap the log tightly and put in the refrigerator until ready to use.
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- If needed, soften the butter by removing from the refrigerator 1-2 hours ahead of time. Alternatively, cut into ½-inch chunks and let sit on a cutting board for 10 minutes.
- Combine the truffles and butter in a small bowl. Using a small spatula or spoon, blend until the truffles are evenly distributed.
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- Brush the fillets on all sides with olive oil and generously season with salt and pepper. Place the fillets, skin side down on the wire rack and transfer to the preheated oven.
- Bake the sea bass for 15-20 minutes until the fish flakes easily with a fork and an instant-read thermometer reads 145°F at the center of a fillet.
- For a crispy crust on top of the fillets, turn the oven temperature to ‘broil’ and brown the fillets for 2-3 minutes.
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- In a small mixing bowl combine butter, truffle, salt and pepper. Adjust seasoning to taste with additional salt and pepper.
- Spoon the butter onto a piece of parchment paper or plastic wrap, form into a log and wrap well. Chill for at least 3 hours before using.
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- Let the butter soften at room temperature for a couple of hours. It has to be very smooth and creamy for this truffle butter recipe.
- Then finely chop or grate the (fresh) truffles and add it to the soft butter. If you are using preserved truffles, peel them carefully, chop them up finely and add this together with the truffle juice to the butter. Season the butter with a pinch of pepper, salt and garlic powder.
- Stir well again until you get a very creamy mixture. Then scrape the butter together using a rubber spatula and transfer it to a clean jar. If you want to make a cylindrical log, read on!
- Place a sheet of parchment paper on a clean surface. Scoop the truffle butter if the middle of it. If you made a large batch of compound butter, then divide it evenly in one line.
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- The best way to store a fresh truffle is to carefully wash it, pat it dry and store it in a paper-towel lined, sealed Tupperware container. “No matter what, don’t do something stupid like storing a truffle in raw rice.
- “There is absolutely zero flavor difference between wild or farm-raised truffles and if anyone says otherwise, they are full of [crap]! I’m excited about our local orchards and believe that they can produce truffles every bit as good as their European counterparts,” said Chef Frank.
- Commercial truffle products (truffle oil, honey, salt, etc.) are a fraud. Because of truffles very short shelf life, real truffle flavored oil is simply not a viable product.
- Truffles are best eaten ASAP since they lose half their flavor after the first week. If you want to store for later use, the best way is to fold shavings or minced peel scraps into butter, and then freeze for later use.
- A scrumptious way to show off your truffle is to get a nice creamy cheese (Chef Frank recommends Mt. Tam from Cowgirl Creamery) and carefully cut it into three layers.
- When it comes to selecting a truffle it’s all about freshness and fragrance. You want one that feels firm and not too spongy, unless you plan on using it that day.
- For a romantic, gastronomic dinner, plan a relaxing stay at Westin Versa Napa where you can indulge in La Toque’s annual Truffle Menu with wine pairings.
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From foodandwine.com
Category Pasta & Noodle RecipesTotal Time 50 mins
- Preheat oven to 400°F. Stir together butter, truffle paste, lemon juice, and 1/4 teaspoon salt in small bowl until combined. Set aside.
- Toss together mushrooms, 1 tablespoon oil, pepper, and remaining 1/4 teaspoon salt in a large bowl until coated. Spread in an even layer on a small rimmed baking sheet. Roast in preheated oven until tender and golden brown, about 15 minutes, stirring halfway through cook time. Let cool to room temperature.
- Meanwhile, cook pasta in boiling salted water until al dente, 5 to 6 minutes. During final 2 to 3 minutes of pasta cook time, cook garlic and remaining 2 tablespoons oil in a 12-inch skillet over medium-high, stirring constantly, until garlic begins to brown, about 2 minutes. Stir in broth and cooled mushrooms.
- Drain pasta, reserving 1 cup cooking liquid. Add pasta and truffle butter to mushroom mixture in skillet over medium-high; toss to combine. Cook, stirring occasionally, until sauce is emulsified, about 1 minute, adding reserved cooking liquid 1 tablespoon at a time until desired sauce consistency is reached. Remove from heat. Add parsley and 1 tablespoon cheese; toss to combine. Divide pasta between 2 bowls; sprinkle with remaining 1 tablespoon cheese.
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- Make a Truffle Butter Burger. Bury a slice of chilled truffle butter in the center of a patty just before searing or grilling – as the butter melts, it will keep the center juicy while the outside develops a flavorful crust.
- Put Truffle Butter on a Steak. Compound butter is a great steak topper. Let a pat of truffle butter soften on top of a perfectly seared steak to intensify its savory, meaty flavor.
- Rub Truffle Butter Under Poultry Skin. Massage softened black truffle butter under the skin of chicken or turkey before roasting for moist flesh with deep flavor, and crisp skin dotted with truffle bits.
- Enrich a Pan Sauce with Truffle Butter. Finish a simple pan sauce with a generous spoon of truffle butter for extra silky mouth-feel and rich, truffle flavor.
- Try Truffle Butter Eggs. Truffle butter and eggs make a harmonious pairing; the pungent truffle flavor complements the rich, creaminess of soft-cooked egg, and whips into scrambled eggs beautifully.
- Make Truffle Butter Mushrooms. A dab of truffle butter echoes the complex, meaty taste of sautéed mushrooms, intensifying their woodsy, nutty flavor.
- Upgrade Potatoes with Truffle Butter. Add a knob of truffle butter to mashed potatoes, or toss roasted baby potatoes with truffle butter. Try our Pommes Anna recipe to see how truffle butter transforms the humble potato.
- Improve Pasta & Rice with Truffle Butter. Try tossing a scoop of truffle butter with hot pasta or stir truffle butter into risotto. Our creamy pasta recipe with pancetta, mushrooms and truffle butter is a sure-fire winner.
- Put Truffle Butter on Veggies. Steamed tender-crisp vegetables with a bit of melted truffle butter make for a simple but decadent side dish. Our Truffle Butter Hollandaise Sauce is perfect on asparagus.
- Bring Truffle Butter on a Picnic. Spread truffle butter on bread, then add fresh salad greens and a pile of paper-thin Jambon de Bayonne for a quick and satisfying tartine - that's French for open-faced sandwich.
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