Where can I buy truffles?
Truffles may be purchased fresh, or in a jar or can
at many gourmet and specialty food stores, or
online. Fresh truffles are available during summer
and winter months.
What are the truffle varieties?
• White: Pungent with notes of shallot.
• Black: Earthy and robust; less heat sensitive.
How do I know if a truffle is fresh?
• It will be firm but not hard, with a strong, earthy
smell.
• Avoid soft or spongy truffles that smell like
ammonia.
How should I store them?
• Place fresh truffles in dry rice, a paper bag, or
dry paper towels. Seal in an airtight container
and store on top shelf of fridge. White truffles
will last 3 to 5 days; black truffles will last up to
1 week.
• Store unused jarred truffles in the container they
came in, in the refrigerator.
• Store unused canned truffles in an airtight
container in the refrigerator.
How should I clean them?
• Gently brush to remove any soil before
cooking.
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Truffle Butter
Makes ½ cup
8 tablespoons (1 stick) good quality unsalted butter,
cut into 1-inch pieces and softened
¼ teaspoon kosher salt
1 small black* truffle (about ½ to ¾ ounce)
1. Put the softened butter into a bowl. Add the salt
and stir to mix until smooth. Use the Cuisinart® Truffle
Shaver to very thinly slice the truffle. Fold the shavings into
the butter mixture.
2. Transfer the truffle butter to the center of a piece of
wax paper. Roll into a log and seal the edges by rolling them
in opposite directions like a candy wrapper. Refrigerate until
firm.
*If using white truffle in place of the black, you may want
to use slightly less; the white truffle tends to be stronger in
flavor.
Nutritional information per serving (about 1 tablespoon):
Calories 103 (98% from fat) | carb. 9g | pro. 9g | fat 11g
sat. fat 8g | chol. 30mg | sod. 67mg | calc. 0mg | fiber 1g
Pasta with Truffle Cream Sauce
Makes 8 servings
1 tablespoon olive oil
1 shallot, halved and thinly sliced
1 teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper, divided
1 cup heavy cream
1 teaspoon fresh lemon juice
1 small (½ to ¾ ounce) black truffle, divided
1 pound long pasta (tagliatelle or fettucine),
preferably fresh
¹⁄
³
cup grated Parmigiano-Reggiano
1 tablespoon finely chopped fresh parsley
1. Put the olive oil in a saucepan set over medium
heat. Once hot, add the shallot with a pinch each of the salt
and pepper. When the shallot is soft, add the cream and bring
to a boil, then adjust heat to maintain a simmer. Allow to cook
until cream is reduced by about one-third. When reduced,
stir in lemon juice. Use the Cuisinart® Truffle Shaver to very
thinly slice half of the truffle and add that to the cream
mixture; reserve.
2. While the cream mixture is cooking, set a pot of
salted water over high heat. Bring to a boil and then add the
pasta. Cook to package instructions. Prior to draining, reserve
¾ cup pasta water.
3. Drain pasta and transfer to a large, shallow serving
dish. Add cream mixture and remaining salt and pepper and
mix to combine. If pasta seems too dry, stir in reserved pasta
water.
4. Stir in Parmigiano-Reggiano and parsley. Use the
Cuisinart® Truffle Shaver to very thinly slice the remaining
truffle over the pasta; serve immediately.
Nutritional information per serving (about 1 cup):
Calories 307 (44% from fat) | carb. 32g | pro. 10g | fat 15g
sat. fat 8g | chol. 86mg | sod. 386mg | calc. 71mg |
fiber 1g
Mushroom Risotto
Makes 6 servings
1 ounce dried porcini mushrooms
4 cups low-sodium chicken or vegetable broth/stock,
divided
2 tablespoons unsalted butter
2 small to medium shallots, finely chopped
1 teaspoon kosher salt, divided
8 ounces sliced mushrooms (shiitake or a mixture of
wild mushrooms are best)
2 sprigs fresh thyme
2 cups Arborio rice
½ cup dry white wine
½ cup green peas (thawed if frozen)
½ cup shredded Parmesan (about 1¼ ounces)
¼ teaspoon freshly ground black pepper
1 small (½ to ¾ ounce) black* truffle
1. Use a spice grinder to finely grind 7 to 8 dried
porcini mushrooms into powder. Reserve.
2. Put the remaining dried porcini mushrooms in a
heatproof bowl and cover with 3 cups of boiling water to
steep for 30 minutes. Strain, reserving the liquid.
3. Combine the porcini liquid and chicken stock in a
medium saucepan. Simmer over medium heat (adjust heat as
it is cooking to maintain a simmer).
4. While the liquid mixture is simmering, put the butter
in a large sauté pan. Heat over medium-high heat until butter
is melted and foamy. Add the shallots, ¼ teaspoon of the salt
and 1 teaspoon of the porcini powder. (Reserve the remaining
for another use.) Stir, reduce heat to medium and cook until
shallots are softened and translucent, 1 to 2 minutes.
5. Add the sliced mushrooms, thyme sprigs and ¼
teaspoon of the salt; cook, stirring occasionally, until
mushrooms are slightly softened, about 5 minutes. Add the
rice and stir. Cook until grains are translucent on the edges
and still opaque in the center, 1 to 2 minutes. Add the wine,
stir and cook until evaporated, 1 to 2 minutes.
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