White truffles are best served with a mild base such as these eggs and potatoes cooked in foie gras fat.
1 1/2 cups baby yukon gold potatoes, cut in slices
3 tablespoons rendered foie gras fat
3/4 ounce fresh white truffle
Fresh basil, cut chiffonade
fleur de […]
The recipe for Porcini Gnocchi with White Truffle Foam was developed by David Verzello, the Executive Chef for the Rhode School of Cuisine. We are featuring this recipe in conjunction with our upcoming 7-day culinary tour to Tuscany–one of the most unique guided tours Tuscany has to offer!
Executive chef David Verzello will be […]
This recipe for Grilled Cheese with Truffle Oil, Arugula and Summer Truffles is a wonderful way to enjoy the subtle flavor of summer truffles. The Morbier cheese, spicy arugula, and nutty summer truffles, enhanced with black truffle oil make an exceptional sandwich.
four slices good quality, dense […]
These prosciutto wrapped honey mustard baked figs, set on top of fried goat cheese and Australian black truffles and drizzled with top quality aged balsamic vinegar makes a delicious appetizer. Since Australian black truffles reach their peak maturity in mid July, the combination with fresh ripe black mission figs is perfect. If you don’t have […]
After receiving a batch of highly aromatic and perfectly ripe Australian black truffles, I created this delicious recipe for Black Truffle Chilean Sea Bass with Potato Crisps and Black Truffle Butter Sauce. I am astounded at the quality and flavor of Australian black truffles! The truffles I used were procured from a plantation in southwest […]
For the Salad
2 large bulbs of fennel (about 1.25 lbs. trimmed of stalks)
1/2 cup chicken stock
1/4 teaspoon black truffle salt
3 tablespoons extra virgin olive oil
1 lb prawns, deveined and peeled, with tail on
2 large cloves garlic, minced
1/2 teaspoon marash chili
1/8 teaspoon truffle salt
5 cups […]
Black truffles are at their prime in mid February and this recipe for Steamed Lobster with Perigord black truffle butter is the perfect Valentine’s Day dinner for two. The flavor of Perigord black truffles is an exquisite pairing with fresh, succulent lobster. The lobster shells can be used to make lobster stock. Simply save the […]
This Jean Louis Palladin recipe for Black Truffle Potato Cakes with Black Truffle Balsamic Vinaigrette boldly features fresh black truffles and has an exquisite presentation. This decadent seven layer “cake” is made by stacking sliced boiled potatoes marinated in black truffle balsamic vinaigrette with alternating layers of thickly sliced black truffles. After baking the stacks […]