The Black Truffle In The Kitchen

Black Truffle In The Kitchen

Cleaning The Black Truffle

When you have fresh black truffles, do not clean them until your are ready to eat them. Other wise they will spoil quicker. Remove any soil from the black truffles just before using them in any recipe. They must be washed with water and a nail brush under running water. The black truffle must be completely clean before cooking, since they will be used unpeeled. Dry well with a paper towel.

The black truffle (Tuber Melanosporum) must always be used as a condiment, not as a food. Always try to use only fresh black truffles, if possible. To enjoy and appreciate black truffles, 100 g is enough. With this amount you can make several recipes.

Always use Olive Oil whenever possible when you're cooking or making salads. Olive oil has been around for 1,000´s of years and its health benefits are well known. I guess quality never goes out of style.

Fresh garlic is also a great way to make a meal more healthy and tasty. If everybody eats garlic, the garlic breath is unnoticeable. Heres a timeless home remedy to get all the benefits of garlic but without heart burn or the garlic breath. Take 2 or 3 boats / pieces of raw garlic. Peel and chop super fine ( do not smash ). Add to a small glass of water, stir and gulp back in one.

How To Use Black Truffles To Flavor Food.

Use an airtight container and put together the food you want to flavor with the black truffle. Close the container and leave it in the fridge for at least 24 hours. The aroma of the black truffle will penetrate the food in the sealed container. The black truffle aroma adheres to fatty foods best.

Salad with Black Truffle


3 Hard Boiled Eggs
2 large handfuls of green beans
1 medium sized lettuce
1 large handful of Rucola
1 Bunch of dill
70g black truffle

Creamy Dressing

4 tablespoons extra virgin olive oil
3 tablespoons creme fraiche
3 tablespoons double cream
2 tablespoons of lemon juice
2 tablespoons white wine vinegar
Cayenne pepper


Wash the lettuce & rucola and shake off the access water. Let drain in a collander while preparing the dressing. Top and tail the green beans, then boil them in salted water until tender. Remove and wash in cold water, then mix in with the lettuce and rucola.

The dressing is prepared by mixing all the above ingredients together in no particular order. NOTE - The cayenne pepper is added at the end.
Place the mixed rucola, lettuce and green beans on a plate. Slice the boiled eggs and truffles over the bed of lettuce, adding the dill.

Truffled Eggs

Take half a dozen eggs and place them in an airtight container with a fresh black truffle, washed and wrapped in paper towel, but not completely. Close the container and put in the fridge for two days. The high porosity of the eggshell will allow the aroma of the black truffle to penetrate the eggs. Then you can use these eggs to make truffled flan, use in stuffing or just eat them fried. You can add a little sliced garlic to the hot olive oil before frying the eggs. Fry the eggs when the garlic is slightly brown. These truffled eggs will delight your taste buds.

Risotto Parmesan with Black Truffles

Can be severed as a starter or a main course

Serves 2 - 4 people.


150g black truffles
320g rice
120g grated Parmesan cheese
50g butter
Half a tablespoon heavy cream


Boil the rice until it is al dente and drain well. Add the butter, cream, Parmesan and about half of the grated truffles. Stir until it is well mixed and serve hot, garnish each plate with a generous amount of the remaining truffle shavings.

Finally, add the creamy dressing over the salad.

Stuffed Chicken Breasts with Black Truffles


4 chicken breasts
80g Fontina cheese
80g prosciutto ham (Parma-type)
30g butter
1 small onion
1 glass dry sherry
1 medium sized black truffle
Extra virgin olive oil
Fresh ground pepper


Slice the chicken breast lengthways without completely separating. Flatten with a meat mallet and lightly salt, pepper and flour. Place two slices of ham, a slice of Fontina cheese and a thin layer of truffle inside each wallet or chicken breast. Close and sew up with kitchen twine or using wooden toothpicks. Brown the chopped onions in the oil and butter in a large pan. When they start to soften, add the chicken breasts and brown on both sides, wet with the sherry and cook, adding a small amount of broth if necessary. Serve very hot. Accompany with wild rice or boiled potatoes.

Black Truffle Sauce


4 tb Unsalted butter
2/3 cup Rich brown sauce;
2 tb Finely-minced shallots
1 1 ounce fresh black truffle
1/4 cup Dry red wine
Salt and freshly-ground

Preparation - Black Truffle Sauce

In a heavy saucepan melt 3 tablespoons of the butter over medium heat. When bubbly add the shallots and saute 3 minutes. Add brown sauce, red wine and black truffle. Bring to a slow simmer and cook, occasionally swirling pan, until sauce reduces in half. Remove from heat, swirl in the remaining tablespoon of butter and season to taste with salt and pepper. Serve immediately with beef or veal.