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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(Continued on reverse)
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.
How to Use Your Cuisinart
®
Truffle Shaver
1. Turn dial to adjust slice thickness.
2. Draw truffle, chocolate, cheese, or
vegetables across blade.
3. Check slice thickness and adjust if
necessary. Repeat.
Note: Use thinner slices for best results.
Also slices chocolate, cheese, garlic,
ginger, radishes, potatoes, etc.
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Soft Scrambled Eggs with Shaved Truffles
Makes 2 to 3 servings
1 tablespoon unsalted butter
6 large eggs
2 tablespoons heavy cream
½ teaspoon kosher salt, divided
Pinch freshly ground black pepper
1 tablespoon Truffle Butter (see recipe, page 3)
1 tablespoon thinly sliced chives
1 tablespoon finely chopped parsley
½ small black* truffle (about ½ to ¾ ounce),
for serving
1. Put the tablespoon of butter into a medium to large
nonstick skillet set over medium/medium-low heat.
2. While pan is heating, put the eggs, cream and a
pinch each of the salt and pepper into a mixing bowl; whisk
until combined.
3. Once the pan is warm, add the egg mixture. Allow
eggs to cook for about 30 seconds and then, using a heat-
proof spoon or spatula, push the eggs from the outside of the
pan into the middle, making large curds. Allow to rest again
for an additional 20 to 30 seconds and repeat the process
until the eggs are cooked.
4. Once the eggs are finished, sprinkle with the
remaining salt and fold in the truffle butter and herbs.
Divide among 2 or 3 dishes and use the Cuisinart® Truffle
Shaver to very thinly slice the truffle over each dish of eggs.
*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 (based on 3 servings):
Calories 248 (76% from fat) | carb. 1g | pro. 13g | fat 20g
sat. fat 10g | chol. 405mg | sod. 545mg | calc. 59mg |
fiber 1g
Hangar Steak with Truffle Butter
Makes 2 servings
12 ounces hangar steak, about 1 inch thick
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 tablespoons unsalted butter, room temperature
1 tablespoon Truffle Butter (see recipe, page 3)
½ small black truffle (about ½ to ¾ ounce), for
serving if desired
1. Preheat oven to 350°F.
2. Season the steak on both sides with the salt and
pepper. Heat a cast-iron pan or large, heavy-bottomed skillet
over medium heat. Once hot, add the plain, unsalted butter
and melt. When foamy and bubbling, add the steak and cook
until dark brown and crusty on each side, about 4 to 5 min-
utes on the first side, and 2 to 3 minutes on the second side.
Once both sides are browned, transfer the pan with the steak
to the oven and cook until desired doneness, about 5 minutes
for medium rare.
3. Transfer hot steak to a cutting board and top with
the truffle butter. Let steak rest for 10 minutes before slicing.
If desired, use the Cuisinart® Truffle Shaver to thinly slice
additional truffles onto the steak before serving.
Nutritional information per serving:
Calories 496 (60% from fat) | carb. 0g | pro. 47g | fat 32g
sat. fat 19g | chol. 183mg | sod. 693mg | calc. 32mg |
fiber 0g
Mushroom Risotto (continued)
6. Using a ladle, add enough of the porcini/broth liquid
to the pan with the rice to just cover it. Stir constantly until
most of the liquid is absorbed, and then add another ladle of
simmering liquid. Continue stirring and adding liquid until rice
is cooked through and risotto texture is creamy, about 25
minutes total.
7. Remove pan from heat. Remove the thyme sprigs
and stir in the peas and the cheese. Taste and, if desired, add
the remaining salt and pepper.
8. Use the Cuisinart® Truffle Shaver to thinly slice
fresh truffles over each individual dish prior to serving.
*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 cup):
Calories 362 (20% from fat) | carb. 55g | pro. 13g | fat 8g
sat. fat 5g | chol. 20mg | sod. 606mg | calc. 145mg |
fiber 2g
17CT029254 PG-36801
