Since the holidays are officially here, it is time to treat ourselves. You have been organizing family and hosting the biggest meal of the year, all while buying gifts and preparing for the next most loved holiday of the year?? You deserve to treat yourself, and why not do it with some truffles. Truffles may be difficult to get a hold of so truffle oil is a great way to get the truffle taste with less of a cost.
- Truffles are high in Vitamin C, Phosphorus, Sodium, Calcium, Magnesium, Manganese and Iron.
- Truffles are a complete source of protein, providing all nine essential amino acids your body needs
- Truffles are also filled with antioxidants. Both black and white truffles may even help kill cancer cells and reduce inflammation
- Antimicrobial properties in truffles help decrease the growth of specific strains of bacteria
Recipes:
Pasta with Black Truffle Cream Sauce (cucinabyelena.com)
- 1 lb long or short Pasta of your choice
- 1 50g bottle of Black Truffle Slices
- 1 tablespoon Olive Oil
- 1 clove Garlic, minced
- 1 1/2 cups Heavy Cream
- 1/2 cup White Wine or Chicken Broth
- 2 cups Parmigiano Cheese
- Salt and Pepper to taste
- Bring a large pot of salted water to a boil (4 quarts of water and 2 tablespoons of salt).
- Place a large saute pan over medium heat, and add the olive oil. Add garlic and cook for 1 minute until fragrant. Add white wine and let steam for a few seconds until the alcohol evaporates.
- Add heavy cream, and whisk. When bubbles form reduce the heat to very low heat and add a bit of salt and pepper to taste. Whisk again.
- Cook for about 2 minutes until the sauce has slightly reduced, it should be still liquid. Add 1 cup of parmigiano cheese and the truffles. Stir to combine. Turn the heat off. Cover with lid.
- Add pasta to boiling water. Cook according to al-dente package directions. Follow this guide to know when it is done.
- Once pasta is cooked, reserve ½ cup of the cooking liquid. Drain the pasta and add to the pan with the truffle cream sauce. If the sauce looks dry add a bit of the reserved pasta cooking water (you may not need to add any it depends on the type of pasta you use).
- Add the remaining Parmigiano cheese, and stir until the pasta is well covered with the creamy truffle sauce. Serve hot and top with a sprinkle of extra cheese.
- Serve right away, garnished with truffles slices, and Buon Appetito!
Truffle Chicken and Potato Gratin (bbcgoodfood.com)
- 2 Chicken Legs, skin on
- 1 tablespoon Salted Butter, softened
- 1 small Black Truffle
- 125 ml Double Cream
- 125 ml Chicken Stock
- 1 Garlic Clove, peeled
- 1 Bay Leaf
- 6 Sage Leaves
- 500g Floury Potatoes, peeled and finely sliced
- 15g Parmesan
- Watercress Salad to serve
Carefully pull the skin on the chicken legs away from the flesh, trying not to break the skin, then rub ¼ tbsp butter between the skin and flesh on each leg. Carefully put half of the truffle discs on top of the butter, or smear on some truffle paste and smooth back the skin. Season the skin, then set aside in the fridge.
Heat the double cream and stock together with the garlic cloves, remaining truffle, bay and sage then, once simmering, set aside to infuse for 30 mins.
Heat oven to 180C/160C fan/gas 4 and butter the inside of a shallow baking dish that will fit both chicken legs. Layer the potatoes, adding the truffle slices from the cream between the layers along with some seasoning, then strain over the infused cream and stock mixture. Sprinkle over the parseman and scatter over the remaining sage leaves. Place the chicken legs on top, brush with melted butter, then roast for 1 hr or until the potatoes are cooked and the chicken golden and cooked through. Allow to rest for 10 mins, letting the chicken juices drip into the potatoes, then serve with a watercress salad.
Roasted Truffle and Vegetable Bake (mommascookingchronicles.com)
- 1 tablespoon Truffle Oil
- 2 whole Yellow Zucchini
- 2 whole Green Zucchini
- 1/2 whole Purple Onion
- 1 cup Asparagus, snapped
- 1 box Grape Tomatoes
- 2 sticks Thyme
Seasoning
- 1 tablespoon Salt and Pepper
- 1 tablespoon Dried Thyme
- 1 tablespoon Red Pepper Flakes
- 1 tablespoon Parsley, dried
- 1 tablespoon Fresh Lemon Juice
Optional Add Ons
- 3 strips Bacon
- 1/4 cup Feta Cheese
- 1 cup Carrots, sliced
- preheat your oven to 400°; wash and slice all veggies; grab a stove top pan and slice your bacon with a pair of shears straight into your warmed pot.
- Cook your bacon until it's pink. soft since you'll be adding this to your dish, later.
- When preparing veggies, poke a hole or slit in tomatoes. this stops them from bursting so hot in your mouth on that first bite! Spray roasting dish with your favorite non stick oil; toss all veggies in roasting dish use half of your seasoning then toss them around and use the rest of your seasoning and squeeze your lemon on top *if you are putting feta- sprinkle on top your veggies*
- Drizzle your truffle oil on top all areas slide your thyme sticks inside different areas of the dish; bake for 15 minutes, add in cooked bacon and finish roasting for 10 more minutest ake out of oven
