PASTA WITH TRUFFLE CREAM SAUCE
Steps:
- Cook the past in a tall pot of boiling water.
- Drain after reaching al dente (when there's a little bit of a bite to the texture of the pasta) -- spaghetti and fettucine about 6 minutes, penne and rigatoni about 9 minutes.
- While pasta is boiling, melt the butter in a large saucepan or frying pan with tall sides.
- Mix into the melted butter the Parmigiano cheese and cream.
- Add the cooked pasta, toss well, sprinkle with salt and pepper to taste.
- Put the pasta mixture into a large serving bowl and grate the truffle over the pasta. You may also want to serve more truffles separately at the table for guests to add to their servings.
- Serve additional grated Parmigano cheese to pass around the table also.
TRUFFLE CREAM SAUCE
A restaurant-quality, gourmet ravioli sauce or dipping sauce! Add onto cooked wild mushroom ravioli, or serve with slivers of bread as a dipping sauce.
Provided by rshah
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 15m
Yield 8
Number Of Ingredients 5
Steps:
- Combine heavy cream and truffle oil in a saucepan over high heat. Bring to a boil. Stir in Parmesan cheese, butter, salt, and pepper. Cook, stirring frequently, until the sauce has a creamy consistency without conglomerates of cheese, about 5 minutes.
Nutrition Facts : Calories 492.6 calories, Carbohydrate 3.7 g, Cholesterol 177.2 mg, Fat 51.3 g, Protein 6.3 g, SaturatedFat 30.7 g, Sodium 231.9 mg, Sugar 0.2 g
TRUFFLE SAUCE
Make and share this Truffle Sauce recipe from Food.com.
Provided by Mimi Bobeck
Categories Sauces
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a heavy saucepan melt 3 tablespoons of the butter over medium heat.
- When bubbly add shallots and sauté 3 minutes.
- Add brown sauce, red wine and truffle.
- Bring to a slow simmer and cook, occasionally swirling pan, until sauce reduces in half.
- Remove from heat, swirl in remaining tablespoon butter and season to taste with salt and pepper.
- Serve immediately with squab, lamb, beef or veal.
Nutrition Facts : Calories 117.9, Fat 11.5, SaturatedFat 7.3, Cholesterol 30.5, Sodium 2.8, Carbohydrate 1.2, Sugar 0.1, Protein 0.3
PASTA WITH BROCCOLI AND TRUFFLE CREAM SAUCE
A delicious and easy truffle pasta recipe that everyone will love.
Provided by Melissa
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil.
- Pre-heat your oven to 425 degrees.
- Clean and cut your broccoli into florets and add to a large sheet pan.
- Drizzle the broccoli with 2 tablespoons of olive oil.
- Sprinkle 1/4 teaspoon of kosher salt over the broccoli.
- With your hands, mix the olive oil and salt into your broccoli so it is evenly coated.
- Bake for 10-15 minutes or until is starts to char on the edges and is cooked all the way through then turn off oven and leave broccoli there to stay warm.
- In a large sauté pan over medium , add 1 tablespoon of olive oil.
- Add your pancetta and red pepper flakes to the olive oil and cook until the pancetta starts to crisp, about 5 minutes.
- Reduce the heat to low.
- Add the garlic to the sauté pan and cook for one minute.
- Now add the heavy cream and mix well.
- Add the Parmesan, truffle oil and 1/4 teaspoon of salt and mix well.
- Cook the cream sauce for a few minutes on low heat.
- Once the cream sauce thickens a bit turn off the heat and place a lid on top.
- Now your pasta water should be boiling.
- Add a large handful of kosher salt to the pot and add your pasta.
- Cook according to manufacturers instructions for al dente.
- Drain the pasta, reserving 1 cup of pasta water.
- Add the pasta to the cream sauce and gently toss together
- Remove your broccoli from the oven and add it to the pasta.
- Toss gently to combine it all together.
- If cream sauce looks too thick and 1 tablespoon of pasta water at a time until it is a creamy consistency.
- Serve immediately
Nutrition Facts : Calories 635 kcal, Carbohydrate 20 g, Protein 14 g, Fat 58 g, SaturatedFat 27 g, TransFat 1 g, Cholesterol 145 mg, Sodium 1552 mg, Fiber 6 g, Sugar 8 g, UnsaturatedFat 27 g, ServingSize 1 serving
TRUFFLE CREAM SAUCE
A cream sauce that uses truffle oil
Provided by jamesbrennan83
Categories Elements
Number Of Ingredients 7
Steps:
- Melt your butter over low heat in a large sauce pan (might even need a pot if you don't have a tall sauce pan). Add the garlic. Stir for a bit..
- Add the wine. Continue to cook and stir a bit. Enjoy the aromas.
- Add the cream. Stir and heat until well blended. You can get this to darn near boiling if need be.
- Cut the heat considerably. SLOWLY add small amounts of cheese and stir as you go. This will ensure it melts and blends well rather than clumping.
- Continue to reduce the sauce down over a simmer until it's reached your desired viscosity.
- Remove the sauce from the heat source. Add the truffle oil. Stir until blended in.
- Grate in the black summer truffle. I used an entire HALF truffle here. All depends on the truffle itself. Taste the sauce as you go.
TRUFFLE SAUCE
Provided by Food Network
Categories condiment
Time 1h
Yield about 2 cups sauce
Number Of Ingredients 10
Steps:
- In a mixing bowl, mix the butter and truffle oil together. Place the butter on plastic wrap, form a log and wrap tightly. Refrigerate until firm. In a saucepan, combine the white wine, shallots and garlic. Season with salt and white pepper. Bring the liquid to a boil and cook for 3 minutes. Stir in the cream and cook for 1 minute. Cut the butter into 1-inch pieces. Reduce the heat to medium-low and whisk in the butter, 1 piece at a time. Reduce the heat to low and keep the sauce warm. Garnish with shaved truffles and chives.
WHITE TRUFFLE CREAM SAUCE
Looking for a great, simple truffle sauce recipe to use for pasta or in other dishes? Search no further. This simple recipe can be adjusted as needed depending on the size of meal. You can also cut back on the herbs a little or add more truffle sauce to intensify the truffle flavor.
Provided by Tony Huey
Categories Pasta
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- Melt butter in a medium to small saucepan or pot of medium-low heat.
- Stir the flour into the melted butter.
- Turn heat to low and add milk and Truffletopia White Truffle Sauce and stir together.
- Add thyme and oregano, stirring occasionally, to desired thickness. Salt and pepper to taste.
- Put this over your favorite pasta, use as a white sauce base, or even thicken it up as a white sauce for pizza.
- Enjoy!!If you want to add mushrooms, tomatoes, cheese, or other ingredients you may do so as you are adding the spices.
Nutrition Facts : ServingSize 4
TRUFFLE CREAM SAUCE
Steps:
- Whisk the eggs yolks with 1 teaspoon water in a mixing bowl. Slowly whisk the canola oil into the eggs until an emulsion forms. Slowly add 1/2 cup lukewarm water and the lemon juice when the emulsion becomes too thick.
- Make sure the sauce is creamy and fully emulsified before adding the truffle oil. Whisk in the truffle oil and add the salt and pepper. Add more water until the sauce turns off-white in color and has the consistency of ketchup. Taste for seasoning and acid, and add salt and lemon juice accordingly.
- Serve on top of fresh, hot French fries tossed with a little salt and pepper, and sprinkle with grated Parmesan.
BLACK TRUFFLE SAUCE
Provided by Michael Mina
Categories Sauce Milk/Cream White Wine Fall Boil Gourmet
Yield Makes about 2 cups
Number Of Ingredients 9
Steps:
- Wash chopped leek in a bowl of cold water, then lift out and drain (do not pat dry). Steam leek, shallot, and garlic (in any water clinging to leeks) in a 4-quart heavy saucepan, covered, over low heat, stirring occasionally, until softened, about 6 minutes. Add wine, thyme, and truffles and boil, uncovered, until most of liquid is evaporated, about 12 minutes.
- Add stock and boil until reduced to about 2 cups, about 25 minutes. Stir in cream and simmer, stirring occasionally, until reduced to about 2 3/4 cups, about 40 minutes. Pour mixture through a fine sieve into another saucepan, pressing on and discarding solids. Whisk in truffle oil and season with salt and pepper.
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- Put the oil, garlic and onion in a pan and cook for 2-3 minutes.Unpit and slice the green olives, and dice the bacon.Put the olives and the diced bacon bacon in the pan with oil and cook for 5 minutes.Add the slices of tomatoes, 2 tablespoon of water and let cook for more 15 minutes.
- You can also add chili pepper.Meanwhile, bring a pan of salty water to the boil and add the pasta.When the pasta is al dente, drain it (keeping a glass of cooking water) and put in the pan with the seasoning.Add the truffle cream sauce and mix.
- If necessary, add some cooking water and sti to get a creamy sauce.Serve adding a sprinkle of Pecorino.Your truffle cream sauce for pasta recipe is ready to be tasted.
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- Take a medium saucepan and add butter and heavy cream to it. Heat it over low heat and make sure the cream is mixed well and the butter is melted.
- Now, after the mixture of cream is ready, add the chocolates into it and wait until they completely melt.
- Add some vanilla extract to this sauce and whisk it correctly, make sure no lumps are formed and the sauce is smooth.
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- Add eggs and olive oil to a small bowl or liquid measuring cup. Turn the mixure on, and slowly drizzle wet ingredients down the feeding tub of the processor. Once all the liquid is combine, take the lid off and grab a small handful of dough, try to squeeze together, if the dough comes together, it's at the right consistency. If it is still very crumbly, add 2 tsp. of water, mix, and then check again. If necessary, add another teaspoon. You really shouldn't need to add much more than a tablespoon.
- Once the dough comes together dump on to a very lightly floured surface. Knead by hand for 5-6 minutes. Don't be afraid to put plenty of pressure on the dough, you really can't overhead the dough, so the more the better! Form into a ball and wrap and plastic wrap. Let sit at room temperature for at least 30 minutes and up to an hour.
- Once the dough has rested, attach the spaghetti extruder to the stand mixer. Add walnut size pieces of the dough to the mixer. Cut off where you prefer (I like my spaghetti about 10-12 inch long. Lightly dust each batch with flour to prevent the strands from sticking together and lay out on a large baking sheet.
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- Preheat oven to 400 degrees. Slice potatoes in half and then into 1/8" slices and place on a baking sheet. Drizzle 1-2 tablespoons of olive oil on sliced potatoes and season with truffle salt. Be sure all slices are coated. Bake in heated oven 30-45 minutes until slices are browned. Remove from the oven.
- In a small sauté pan heat up 2 teaspoons of olive oil. Add chopped mushrooms and sauté until browned. Remove from heat to cool. Combine sour cream, mayonnaise, agrodolce and cooled mushrooms with a pinch of truffle salt. Garnish with chive and serve potato slices with cream sauce for dipping.
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- In a large and deep pan heat the olive oil and saute the chopped shallots over low heat for 5 minutes. Add beef, salt and pepper and brown all over on medium heat, add the white wine and deglaze the pan by scraping the bottom with a spatula, cook until the wine is mostly evaporated.
- Add mushrooms, thyme and garlic, cook for 2 minutes, then add the beef stock, bring to a boil, then lower the heat, cover and cook for 1 hour or until the beef is tender and could be easily broken with a spoon or a spatula.
- Add the cream and let the sauce reduce until thick. (If you are using double cream it will take 1-2 minutes of medium heat but might take longer if using whipping cream.) When the cream sauce is desired consistency add the truffle oil, stir, then add salt and pepper if needed and take it off the heat. Serve with chopped chives or parsley.
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- Brush the olive oil on the bottom of a small skillet set over medium-low heat. Add the shallots and sauté until soft, do not let them brown.
- Pour the wine into the pan and let it reduce to where it is just a film on the bottom of the pan. Stir in the cream and reduce until thick.
- Slide the pan from the heat and begin adding 1-2 cubes of butter while whisking the sauce. Slide the skillet on and off the heat at 10-second intervals to control the heat while whisking the butter. If the sauce becomes too hot the butter will separate and loose the emulsion.
- Continue adding butter, whisking and sliding the pan on/off the heat until all the butter has been incorporated and the sauce is smooth and creamy.
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- In a stock pot, fill it with water, add salt and oil and bring to a boil. Once achieved, add the pasta and cook until al dente. Drain the liquid and set about a cup aside for later. Toss in butter.
- Add the truffle paste gradually as you don't want the flavour of the truffle to be too overpowering.
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