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White Truffle Recipes: Focaccia with Melted Taleggio and Fresh White Truffles

White truffles are ripe and fragrant, and I’ve spent a glorious weekend trying various white truffle recipes. Although white truffles pair well with a variety of foods, their unique flavor is best experienced when the white truffle is the star of the show. Mild bases such as pasta, potatoes, risotto and eggs, often combined with sharp Italian cheeses are classic pairings. White truffles are best served raw or warmed, but not cooked. Much of the intense white truffle flavor and fragrance will be lost with extended contact with heat.

One of my favorite books for truffle recipes is Rosario Safina’s “Truffles, Ultimate Luxury Everyday Pleasure”. Rosario Safina is the former President of Urbani Truffles, and has now launched his own line of 100% organic truffle products. The da Rosario product line includes real truffle oil (made with organic real truffles and organic olive oil), truffle salt, truffle butter, truffle honey, and now truffle mayonnaise. The following white truffle recipe was inspired by one of many  elegant truffle recipes in Rosario’s excellent cook book.

Whole White Truffles with Cheese and Focaccia


One large rectangular or circular focaccia, approximately 8 x 8 inches.

5 ounces Taleggio cheese, ripe, but not overly ripe (or use creamy Ribiola cheese if a milder cheese is preferred)

1/2 ounce fresh white truffle


Preheat the oven to 350 degrees. Using a serrated knife, split the focaccia in half horizontally. Slice the Taleggio (or Robiola) and spread it on the bottom half of the focaccia. Replace the top piece of focaccia. Bake on an ungreased baking sheet for 3 – 5 minutes or until the cheese is just beginning to melt and the focaccia is warm throughout.  Remove the top piece of focaccia and shave the white truffles over the melted cheese (if the cheese is too melted, it will be difficult to remove the top). Replace the top piece of focaccia over the shaved truffles.  Cut the focaccio in squares or wedges.

This white truffle focaccia can be served as an appetizer, or as a sandwich accompanied by a green salad and/or bowl of soup.  If white truffles are not in season, the same recipe can be used, but substitute white truffle oil for the the freshly shaved white truffles. Drizzle about 1 to 1 1/2 tablespoons of pure truffle oil over the top of the focaccia.

white truffle recipe: focaccia taleggio and white truffles

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