How do you use black trufles?

Question

This is really what food is enhanced by using them.

Answer 1

VERY SPARINGLY! They are expensive.

They enhance beef, pork, chicken, eggs.

They are great in a liver pate'............really anywhere you would use regular mushrooms and want really good flavor.

Answer 2

This is what I do with them.

Maccheroncini alla Boscaiuola
Serves 5 or 6 as a main course

The name of this luxurious dish of pasta with wild mushrooms and truffles translates as "pasta in the style of the wood-cutter's wife."

1/4 pound fresh boletes, sliced, or a handful of dried Italian porcini
2 tablespoons butter
2 cups heavy cream
1 pound maccheroncini pasta ( or any elbow macaroni)
1 fresh white truffle, sliced
1-1/2 cups freshly grated Parmesan cheese
Salt and white pepper
If using dried porcini, soak for 20 minutes in warm water to cover, then squeeze dry (reserve the soaking liquid and add to the mushrooms later with the cream).

Heat the butter in a large sauté pan or skillet until melted. Add the mushrooms and cook until golden. Stir in the cream; cook until thick enough to coat the back of a spoon. Cook the pasta in a large amount of boiling salted water until al dente; drain and add to the sauce. Add the truffle and cheese; toss over low heat. Add salt and pepper to taste and serve immediately

Answer 3

Title: Roast Lobster With Black Truffles And Chardonnay Cream Sauce

Ingredients

1 live lobster; about 1 1/2 pounds
2 tb butter
1 salt and freshly ground pepper
1/2 oz fresh black truffle
1/2 c chardonnay cream sauce; made ahead and kept warm

Instructions

Make the Chardonnay Cream Sauce earlier in the day and keep warm by setting the saucepan in a large container of hot, but not boiling water.

Put the lobster in a pot and add about 6 inches of cold, salted water. Bring the water to a full boil. Cook the lobster for approximately 5 minutes. Remove lobster, plunge it into cold water to stop the cooking process, and set it on its back. Using a sharp knife cut it down the middle from head to tail. Gently crack the claws using a wooden mallet and remove the meat. Hold the tail open and remove the meat as well. Reserve the lobster shell halves. Cover and refrigerate the lobster for up to 6 hours.

To roast the lobster, preheat your oven to 350 degrees F. Replace the pieces of lobster in the shell cavity, brush the lobster meat with butter, sprinkle with salt and pepper, cover with foil and bake for about 5 - 8 minutes, or until heated throughout. To serve, ladle the sauce over the meat and garnish with slivers of fresh truffle.

Chardonnay Cream Sauce
Ingredients

1/4 medium-size vidalia onion; thinly sliced
1/2 md carrot; peeled and coarsely chopped
2 md white mushrooms; thinly sliced
3/4 c california chardonnay
2 oz lobster shells
2 stems fresh parsley; (2 to 3)
1 sm spri fresh thyme
1 medium-size shallot; finely chopped
2 c heavy cream
1 salt and freshly ground white pepper
1 fresh lemon juice

Instructions

1. Put the onion, carrot, and mushrooms in a small, heavy, nonaluminum saucepan. Cover the pan and cook over low heat until the onion is transparent, about 10 minutes.
2. Add the wine, lobster shells, parsley, and the thyme. Raise the heat to medium to high and bring the liquid to a gentle boil.
3. Remove the pan from the heat and set it aside for about 15 minutes. Strain out and discard the solids from the liquid and return the liquid to the pan.
4. Add the shallot and bring the liquid to a boil over high heat; continue boiling until only about 2 tablespoons of liquid are left, 5 to 7 minutes.
5. Add the cream, reduce the heat slightly, and simmer until the sauce is thick and reduced by about a third, 7 to 10 minutes more.
6. Season to taste with salt, pepper, and a little lemon juice. In a food procesor, or with a hand-held blender, process the sauce until smooth, 1 to 2 minutes.
7. Strain it through a fine-mesh sieve and return it to the pan to warm through gently. Adjust the seasonings to taste. To keep the sauce warm, set the saucepan inside a bowl or larger pan of hot but not boiling

Answer 4

Use them on good simple fresh food. A fine sprinkling over Risotto is delicius or try stuffing any kind of pheasant with it. Or even just over baked eggs.