Eggs with truffles

INGREDIENTS:

  • 8 eggs
  • 150g truffles
  • oil
  • parsley
  • pepper
  • salt

PREPARATION:
Add mixed eggs on hot oil, add thin leaves of cut truffles, add pepper and salt.  Once the eggs are done, add finely chopped parsley and serve the meal.

TRUFFLE TAGLIATELLE

INGREDIENTS:

  • 0.5 kg tagliatella
  • 2 egg yolks
  • grated parmesan or grano padano
  • 1/3 butter
  • 1 spoon of truffle salsa or freshly grated
  • truffles
  • salt

PREPARATION:
Cook the pasta in salt water. Once the pasta is done, pour out 2/3 of the water, and leave the rest in the pot and turn of the fire. Add butter and take two spoons and mix the pasta as if you would if you were mixing a salad. Once the butter is melted add egg yolks and continue to mix. Once it is all properly mixed, add cooking cream, cheese and truffles, mix once again and serve.

ISTRIAN FUZI PASTA WITH TRUFFLES

INGREDIENTS:

  • 500g of fuzi pasta
  • 120g butter
  • 80 g of fresh truffles
  • 200 ml of cooking cream
  • grated parmesan

PREPARATION:
Cook the pasta in salted water, and then strain the pasta. Melt butter in a pan, add cooking cream and let it boil for 1-2 minutes. Turn off the fire, add thin leaves of truffles, mix it and serve it on plates. Add grated parmesan and truffle leaves on each plate.

RAVIOLI WITH TRUFFLES

INGREDIENTS:

  • 200g homemade ravioli
  • 90g Truffles
  • 30g butter
  • ½ dcl of cooking cream
  • parmesan cheese
  • salt

PREPARATION:
Melt the butter in a pan over low heat and add to the Truffles. Meanwhile, cook the ravioli and add a pinch of salt and two tablespoons of water in which the ravioli were previously cooked to the pan. After 10 minutes of simmering on low heat, add cream and a little Parmesan cheese to the pan. When the ravioli are cooked pour the sauce over them and add the parmesan and fresh truffles as desired.

PORK MEDALLIONS WITH TRUFFLE SAUCE

INGREDIENTS:

  • 800 g pork filet
  • cooking cream
  • Butter
  • Parmesan
  • White truffle (30g)
  • Oil
  • Salt
  • White pepper

PREPATARION:

Clean the pork filets, and cut to medallions four centimeters wide, add pressed garlic. Put the medallion on mildly oiled hot grill pan, add salt and cook each side for 4-5 minutes. Add cooking cream in a separate pan, add butter and pressed garlic, wait for the butter to melt and boil. Add grated parmesan, season with white pepper and mix until the sauce reaches wanted consistency. After about 10 minutes of cooking, add white truffle pate, mix and then turn of the fire. Put the medallions on plates, add sauce and grate fresh white truffles the serve.

COD FILET WITH BLACK TRUFFLES

INGREDIENTS

  • Cod fish or any fish by choice, 4 filets
  • Black truffles, 50g minced
  • Butter
  • Cooking cream
  • White wine 100 ml
  • Flour
  • Olive oil
  • Salt and pepper

PREPERATION
Dry the white fish filets with a cooking rag, add salt and pepper, roll in flour.  Put 2 spoons of olive oil and butter, warm up then add filets, cook each side for 4-6 minutes, then take out the filets. Remove the fat from cooking, put a clean pan and heat up once again. Add withe wine.  Add cooking cream, salt, add minced black truffles, and mix all the ingredients, and let it fry until the sauce gets the consistency you desire. Put the filets on plates, add sauce and serve.