Truffle Cooking Recipes: Robertson Truffles Winter 2024
Truffle recipes
Basic truffle butter
This is one of the easiest recipes with left over truffle, Sometimes we add a little choped anchovy or olive to the mix as a source of rich saltiness, however ingredients like this reduce the self life.Just make sure that your butter is at room temperature.
Ingredients
250g good salted cultured butter
7g sea salt (a good pinch)
A grind of black pepper to taste
25g plus of truffle shavings, if you have a large amount these can be processed in a food processor.
Method.
Whip the butter in a mixer or with a whisk until pale and light.
Add truffle, salt and pepper.
Shape and allow to set before using.
This will last for several weeks in the fridge and a month in the freezer
Truffled scrambled eggs
Eggs and truffles love each other, so I have included two different egg recipes. The first is a super easy recipe with scrambled eggs that showcases fresh country free range eggs and beautiful winter truffles. This recipe is all about cooking technique and controlling the heat in the pan.
Before anyone starts on about this and that, or you should have cooked it this way, after thirty five years cooking professionally at the highest level I just want things to taste good and be easy for you to cook. This recipe fits those requirements.
Ingredients (serves 2)
6 ultra fresh 80g free range eggs
40 ml or roughly 2 tablespoons of pure cream
40g butter
50ml of Olive Oil
Truffles as much or as little as you prefer
Salt and pepper to taste
Some hand-crafted sour dough to serve (buttered with truffle butter)
Method.
Whisk the eggs and cream together and strain through a fine strainer, add enough shaved truffle to make you happy. I use a micro-plane and add around 10g per person.
Heat a non-stick pan with a little olive oil and butter. When the pan is hot but not smoking add the eggs. Stir to cook. As the eggs begin to harden slow your movements.
Stop the process just before the eggs go hard, slide on to a plate and dress with shavings of black truffle.
Serve with some toasted sour dough buttered with truffle butter and enjoy.
Truffled fried eggs
Ingredients. (serves 2)
4 ultra fresh 80g free range eggs
60 g truffle butter
50ml of Olive Oil
Truffles as much or as little as you prefer
Salt and pepper to taste
2 slices of hand-crafted sour dough to serve (buttered with truffle butter)
Method.
Butter the sliced sour dough with truffle butter and gently fry until golden brown on both sides. Keep warm.
Heat a nonstick pan with a little olive oil.
Season pan with a little sea salt.
Add eggs and fry. When the eggs are three quarters cooked add truffle butter and baste eggs until whites are set and yolks are runny.
Top the toast with the eggs and shave on black truffle.
Serve.
Simple truffled spaghetti
Ingredients. (serves 2)
200g of the best spaghetti
60 g truffle butter
Approximately 175 ml of pure cream
100g of cooked spaghetti with a little reserved pasta water
Truffles as much or as little as you prefer
100g grams fontina
75g pecorino Romano
Grated parmesan to serve
Salt and pepper to taste
Method.
Heat a large pot of salted water and cook the spaghetti, drain and reserve a little of the pasta water.
In a shallow pan heat the cream with a little salt and pepper. Add the fontina and pecorino. Always to dissolve into the cream adding some shave truffle.
Add the hot pasta, a little olive oil and some pasta water.
Toss together with a few shavings of truffle.
Season and serve with parmesan and shaved on black truffle.