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Entries in Black Summer Truffles (2)

Friday
Sep092011

Recipe: Spaghetti with Black Summer Truffles

Spaghetti with Black Summer Truffles (Spaghetti ai Tartufi Neri)

Adapted from Mary Ann Esposito, Ciao Italia

Yield: 4 servings

Ingredients

2 Black Summer Truffles

2/3 c Extra Virgin Olive Oil

2 cloves of garlic, finely minced

1 lb spaghetti

freshly grated Pecorino, to taste

Instructions

Rinse truffles under running water (or use a soft brush) to remove any dirt. 

Thinly slice truffles using a truffle grater or on a box cheese grater. Place truffles in a shallow dish and pour the olive oil over them. Cover with plastic wrap, and allow oil to infuse for several hours or overnight.

Cook the spaghetti according to package directions. 

While the spaghetti is cooking, heat 2 Tbsp of the infused oil in a large skillet.  Cook the garlic until soft, but not brown.  Turn off the heat and add the remaining infused oil and truffles.

Drain the spaghetti, reserving 2 Tbsp cooking water. Add the spaghetti and the water to the skillet. Reheat the mixture over very low heat until just hot (You do not want to cook the truffles.)

Generously sprinkle grated pecorino onto a large platter or pasta dish. Transfer spaghetti mixture to the dish and stir well to combine. Season with salt and freshly ground pepper. Serve immediately with additional grated pecorino on the side.

Friday
Sep092011

Recipe: Risotto with Black Summer Truffles and Rosemary.

Risotto with Black Summer Truffles and Rosemary

Adapted from Epicurious.com (recipe submitted by "vscardenas")

Yield: 8 servings

Ingredients 

6 c chicken stock

4 Tbsp butter

2 large shallots, minced

3 cloves garlic, minced

1 3/4 c arborio rice

2 tsp rosemary, finely chopped

1/2 c dry white wine

1/2 c grated pecorino cheese

2 tsp minced black summer truffles; additional shaved truffles to taste

3/4 tsp truffle oil, optional

Instructions

Bring stock to a simmer in large saucepan.  Reduce the heat to low and cover to keep warm.

Melt 3 Tbsp butter in a heavy gauge saucepan. Add the shallots and garlic and cook until translucent. Reduce heat to medium. Add rice and rosemary. Stir one minute to coat rice. 

Add wine and simmer until absorbed. Add 1/2 cup stock and simmer until absorbed, stirring frequently. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more. (Will take approximately 25 minutes to complete the process.)

Stir in remaining 1 Tbsp butter. Turn off heat. Mix in cheese and truffles.  Season to taste with salt and pepper.  Serve with additional shaved truffles and a drizzle of truffle oil, if desired.