Small easy courses

Celeriac risotto style with black truffle

Ingredients :

  • 1 celeriac (around 800g)
  • 1 shalott
  • 50g of butter
  • 100mL of full-fat liquid cream
  • 1 black truffle (around 40g)
  • 50g of grated Parmesan cheese
  • 1 tbsp. of ​truffle oil (optional)
  • 500mL of hot vegetable stock

Variant :

Instead of black truffles, you can also use  carpaccio or minced summer black truffle. For a more pronounced truffle flavour, you can use black truffle pecorino.

Preparation :

  1. Peel the celeriac and grate finely to obtain a rice-like texture.
  2. Finely chop the shallot. Melt 30g of butter in a large frying pan or sauté pan, then sauté the shallot until translucent.
  3. Add the grated celery to the pan and stir well. Pour in a ladleful of hot stock and cook over medium heat, stirring regularly. Add the stock gradually, as for a traditional risotto, until the celery is tender (about 10-12 minutes).​
  4. Once the celery is cooked, add the liquid cream, grated Parmesan and some of the finely grated black truffle. Mix well and cook for a further 2 minutes to allow the flavours to blend. Season with salt and pepper.
  5. Arrange the celeriac-risotto in soup plates. Add a few thin slices of fresh truffle on top for decoration and, if desired, a drizzle of truffle oil to enhance the fragrance.

Difficulty :

​​

Beef carpaccio with truffles

Preparation :

  1. Spread beef carpaccio on plates
  2. Make a vinaigrette with the lemon, olive oil and truffle oil and brush over the carpaccio.
  3. Cover with plastic wrap and leave to rest in the fridge for at least an hour, to allow the carpaccio to absorb the flavor of the truffle oil.​
  4. Season with salt and pepper
  5. Add slices of Parmesan cheese and mandolin-cut slices of fresh truffle on top.

Ingredients :

 For 4 people:

Variant :

You can add some truffle juice to the vinaigrette for extra flavour. You can also substitute truffle oil with balsamic vinegar cream with black truffle.

Difficulty :

​​

Gratinated toast with truffle

Ingredients :

For 4 people:

  • 1 black truffle (around 40g)
  • 100g of butter
  • 8 slices of bread (for toast)
  • 2 tbsp. of crème fraîche
  • 50g of grated Parmesan
  • Salt, pepper

Preparation :

  1. Cut thin slices of truffle using a mandolin and heat half gently with 20g butter in a frying pan.
  2. Place the bread in the pan and toast lightly. Sprinkle with the remaining truffle slices and pour over the cream.
  3. Add the Parmesan and remaining butter (melted) to the mixture.
  4. Toast in the oven and serve.

Variant :

For more flavour, you can replace the parmesan with our black truffle pecorino and the crème fraîche by some creme of cheese with truffle .

Difficulty :

​​

Carpaccio of Jerusalem artichokes and black truffles

Preparation :

  1. The day before, cut some of the truffle into thin slices using a  mandolin, and mix with the crème fraîche. Cover with film and store in the fridge.
  2. Heat and reduce the truffled cream, then season. Add a few Parmesan shavings.
  3. Cook pasta al dente. Once drained, add the truffled butter and mix.
  4. Stir pasta into sauce. Serve on warm plates. Take out your mandolin and cut the remaining fresh black truffle into thin strips on top.

Ingredients :

 For 4 people:

Variant :

For the sauce, you can replace the fresh truffle with carpaccio or minced summer black truffle , or even peelings or broken black winter truffles.

Difficulty :

​​

Risotto with truffles

Ingredients :

 For 4 people:

Preparation :

  1. Cut the ham into small cubes and brown in half the butter and a little oil.
  2. When everything is colored, pour in the rice, stir a little and, when it is transparent, gradually stir in the stock until the rice is cooked.
  3. When the rice is ready, stir in the remaining butter and sprinkle with thinly sliced fresh truffles using a  mandolin  and add the Parmesan.
  4. Serve immediately.

Variant :

To simplify preparation, you can use our black truffle risotto with some truffle butter. You should allow between 3 and 4 packs of risotto for 4 people.

Difficulty :

​​

Jacket potatoes with mushrooms and tartufata sauce

Preparation :

  1. Preheat the oven to 200°C. Wash the potatoes and wrap each individually in aluminum foil. Bake in the oven for approximately 1h15 to 1h30.
  2. When they are cooked, let them cool a little, then cut out the center of the potato to form a receptacle (taking care not to cut them all the way through).
  3. Cut the mozzarella into pieces. Mince the mushrooms and sauté in a hot pan with a little butter and oil. Add the crème fraîche and heat gently. Then add the tartufata sauce (quantity to taste), salt and pepper. Reserve in a warm place.
  4. Briefly place the potato in the oven with the mozzarella in the middle, serve on a plate and top with the mushroom and tartufata mixture.​
  5. Finally, add the arugula and salt. Serve immediately.

Ingredients :

  • 2 large potatoes, Bintje if possible
  • 100g of champignons de Paris
  • 100g of mozzarella di bufala
  • 100g of tartufata sauce
  • 400mL of crème fraîche
  • Arugula salad
  • Butter & oil
  • Salt, pepper

Variant :

 For a more gourmet touch, you can replace the butter and oil with their truffled versions. Namely, the truffle butter  and the black truffle oil.

Difficulty :

​​

Truffle pizza

Ingredients :

Preparation :

  1. Roll out the pizza dough on a baking sheet.
  2. Coat the bottom of the pastry with tartufata sauce and add pieces of mozarella.
  3. Preheat oven to 210°C. Bake (10 to 15 min).
  4. Once the pizza is ready, add the arugula, black truffle oil and season.
  5. Finish with  mandolin-cut slices of fresh truffle, toasted pine nuts and walnuts.

Variant :

Instead of tartufata sauce, you can use white truffle cream or creme of cheese with truffle .

Difficulty :

​​