Pasta with truffles. Pasta with truffle sauce: cooking recipes. Pasta with seafood and black truffles

Truffle pasta or pasta with truffles is one of the most delicious types of Italian pasta. You can prepare such a paste either with fresh truffles, but of course we all understand that they are not so easy to get in our region, or with truffle cream. Having visited Italy, I saved a jar of this truffle cream and now periodically spoil my family with the most delicious truffle paste. It is the pasta with truffle cream that will be discussed in this recipe. You can use different types of pasta to prepare this dish, for example, spaghetti, tagliatelle, penne and others, it all depends on your preferences. The pasta is prepared very simply and quickly.

Compound:

Paste – 350-400 g
Cream (33%) – 1.5 cups
Cheese (Parmesan) – 150-200 g (half of the cheese is immediately added to the sauce, the other half is used when serving)
Butter – 20-30 g
Truffle cream – 2 teaspoons
Dried herbs (basil and oregano) - to taste
Ground black pepper - to taste
Salt - to taste

Preparation:

The following truffle cream/truffle paste was used to prepare the paste.

It's best to cook the sauce and pasta at the same time. Pour the pasta water into a saucepan and place it on the stove to boil. While the water is boiling, start preparing the sauce. Pour cream into the pan, add truffle cream, dried herbs and pepper. Truffle cream has a very rich taste, so just two teaspoons will be enough for 400 g of pasta.

Stirring constantly, bring the sauce to a boil. It is best to use a silicone spatula for these purposes. As soon as the sauce boils, add the pre-grated Parmesan on a medium grater.

Stir everything again until the cheese dissolves, add salt and turn off. The sauce is ready.

While preparing the sauce, add the pasta to boiling salted water and cook according to the instructions until al dente. Use real Italian durum wheat pasta for this dish. Do not rinse the finished pasta under water. Add a piece of butter to the prepared pasta.

First, dissolve the oil in the hot pasta, and then add the pasta and oil to the prepared truffle sauce.

Mix the pasta and sauce thoroughly. The truffle paste is ready, serve it hot, sprinkled with grated Parmesan cheese on top. Truffle pasta, like other types of pasta, is good immediately after cooking and loses a little taste after heating.

Bon appetit!

Below you can watch a funny video:

Especially for Be in trend! Chef of the Pantagruel osteria Costantino Passalacqua told how to prepare a quick creamy pasta with truffles at home.

No one sees how the truffle grows, not even those who collect this noble mushroom from generation to generation. The entire life of these most valuable and tasty mushrooms passes underground and is closely connected with the root systems of the bushes and trees under which they grow and which supply them with the necessary nutrients. The second half of autumn is the harvest season.

The day before, we met with Costantino Passalacqua to find out what you can make with truffles at home. The choice fell on creamy tagliatelle with truffles. The dish, which is not on the menu of the establishment whose kitchen is headed by the chef, is tasty, easy to prepare and completely homemade. A master class worth taking note of and one day trying to cook the dish yourself.

Costantino Passalacqua is the chef. 20 years of experience in restaurants in his hometown of Lerici, on the Ligurian coast of Italy. In Kyiv since 2001. All this time he manages the kitchen at Sergei Gusovsky’s restaurant “Pantagruel”.

Creamy pasta with black truffle

200 g dry pasta - spaghetti, tagliatelle, linguine
1 black truffle (fresh or in oil/brine)
50 g butter
large handful of grated Parmesan
salt
freshly ground black pepper

Step 1

Melt 40 g butter in a frying pan. Grate a little truffle and simmer everything over medium heat for 2-3 minutes. Season with salt.

Step 2

At this time, boil the pasta in salted boiling water. Almost until done (al dente).

Step 3

Drain the pasta. Add the paste to the truffle oil. Mix well. Add more oil and, stirring, a little more Parmesan so that it has time to dissolve, enveloping the pasta with sauce.

Step 4

Transfer the pasta to a plate. Grate the truffle on top and sprinkle with freshly ground black pepper.

Chef Costa certainly chooses fresh truffle. We agree. The texture and aroma cannot be compared - after all, just before the start of the season, we used canned. The recipe features whole black truffle in salt water from Urbani Tartufi and pasta fresca prepared by the chef. This replacement is good out of season, and also when you need to buy mushrooms urgently, “for today” and there is no way to look for fresh ones.

What you need to know about truffles

In total, there are 60 species of mushrooms of the Tuber family or truffles in the world, but only 9 of them are edible, and most often 6 species can be found on sale:

White truffle or Magnatum Pico
Black valuable truffle or Tuber melanosporum Vitt
Summer truffle or Tuber aestivum Vitt
Truffle Bianchetto (Bianchetto) or Tuber albidum Pico;
Black winter truffle
Truffle black smooth or TUBER MACROSPORUM VITT

White truffle is the most common and, since it grows mainly in Piedmont, it is also called the Piedmont truffle or truffle d'Alba, although it can also be found in Tuscany, Marche and Umbria. It is harvested exclusively from September to December and is famous for its characteristic aroma, reminiscent of a mixture of garlic, shallots, musk and hard cheese such as Grana Padano. Although experts say that its aroma cannot be confused with anything else.

Black valuable truffle(also called the Périgord or Black Diamond of Provence) grows mainly in France, Spain and Italy (in the Central Apennines, Piedmont and Veneto) and is second (although some put it first) in value after the white truffle. Contrary to popular belief, valuable black truffles from France are no different from Italian or Spanish ones. The best truffles of this breed are harvested in January and February. It has a rich, but not very spicy aroma, and a delicate taste.

Black summer truffle Outwardly, it is very reminiscent of a valuable truffle, but has the least intense aroma of all black truffles. At first the smell is sweetish, reminiscent of chocolate, and later reveals notes of damp earth. It tastes like porcini mushrooms.

Truffle Bianchetto (white) grows in the center of Italy - Marche, Tuscany and Romagna. Its aroma at first is similar to the aroma of white truffle, but over time it acquires a sharp garlicky smell. The taste is not very pleasant, and therefore requires long-term heat treatment.

Black winter truffle often confused with black valuable, but its cost is half as much. It has a pronounced but pleasant aroma of nutmeg and a delicate taste.

Truffle black smooth– a very rare but valuable type of truffle. The aroma is reminiscent of white truffle.

The aroma of black truffles is more delicate initially, however, it is much more persistent than the smell of white truffles, which quickly disappears.

Thanks for filming the kitchen of the Napule pizzeria.

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I took the recipe for this dish from a small restaurant in the center of Rome. It is simple to prepare, but the taste is truly extraordinary.

For two servings we will need:

200 g porcini mushrooms (fresh or frozen)
250 g 20% cream
6-8 pasta nests
15 ml truffle oil
olive oil
salt
oregano

Cooking time - 30 minutes, difficulty 3 out of 10.

First, boil the porcini mushrooms for 10 minutes in lightly salted water. If you use frozen ones, you need to put them in water straight from the freezer without defrosting.

All packages indicate how long the pasta needs to be cooked, we focus on this time and try to get it to the al dente stage (slightly hard, as if slightly undercooked).

About 5 minutes before the tagliatelle is ready, heat the olive oil and about 1-2 teaspoons of truffle oil in a large frying pan. Despite the pretentious name, truffle oil is sold in many supermarkets. It doesn’t cost much more than olive oil, but it lasts for a very long time.

Add boiled porcini mushrooms to the oil mixture and fry them for about 3 minutes until lightly golden brown. Here it is very important to control yourself and not go crazy, since the smell that porcini mushrooms will emit in combination with truffle oil is absolutely fabulous. No gourmet can resist!

When the tagliatelle is ready, place them in a colander and shake well to remove excess water, and then add to the mushrooms.

The tagliatelle needs to be fried for 3 minutes.

Now it's time for the sauce. Pour the cream directly into the pan with the pasta and mushrooms. Sometimes 20% can be very thick, as happened with me. There's nothing wrong with that - it'll just make the sauce thicker.

Season the entire dish with salt, add a pinch of oregano and another 5-8 milliliters of truffle oil (this is about 1 teaspoon). Quickly but thoroughly mix everything and place on plates, decorating each with a sprig of basil.

Bon appetit!:)

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These edible mushrooms grow at the roots of oak, beech, and hazel; their yields are small, which is why they are very expensive. But it’s quite possible to purchase a small portion of such a delicacy as truffle mushroom for testing. It tastes like nuts or roasted seeds, and sometimes has a fruity, coconut or chocolate aftertaste.

Truffle mushroom - what is it?

Truffles grown at the roots of oak trees are considered the most valuable; there are also more modest ones found near beech, birch, hazel, linden or poplar. In fact, the truffle mushroom is a fruiting body; the name translates as “earth cone.” Grows in the forests of Western and Central Europe, Russia, the Caucasus, and Crimea. What is a truffle mushroom - description:

Size - from nut to large potato.
The outer layer is smooth or riddled with cracks.
The cut is marbled, the color of the pulp can be white, black, gray.

There are more than a hundred types of truffles, but about ten of them are edible. The most famous:

Piedmontese;
black perigord;
black winter;
black summer.

Mushroom truffle – dishes

These mushrooms are also used for sauces, pates and fillings. In addition to the exquisite taste and characteristic aroma, they contain many useful substances: vitamins B, PP, C, amino acids. Outwardly, these cones look like potatoes, but given that the truffle mushroom is not always edible, only experienced specialists collect it.

When buying truffle mushroom, how to prepare it, you need to consider the following tips:

White truffles are served raw, black truffles are heated for no more than 5 minutes.
Slice very thinly or grate.
It should be added to dishes last, before consumption.

Truffle mushroom soup

Experienced cooks note the masterpiece aroma of the soup, in which truffle is added; mushrooms give it a silky texture and a delicate creamy taste. The ingredients are crushed with a blender or rubbed through a sieve; before serving, it is recommended to add a couple of drops of truffle oil to each serving.

Ingredients:

truffles – 80 g;
celery root – 100 g;
chicken fillet – 150 g;
carrots – 1 pc.;
white vermouth – 4 tbsp. spoons;
fresh champignons – 8 pcs.;
chicken broth – 500 ml;
foie gras – 60 g;
egg yolk – 1 pc.;
puff pastry – 250 g.

Preparation

Boil in broth for 6 minutes. fillet.
Mix mushroom caps, celery and carrots, cut truffles.
Place a spoonful of vermouth and vegetable mixture into the ramekins.
Place foie gras and chicken cubes and mushrooms in layers.
Pour in the broth and make lids from the dough.
Mix the yolks with salt and 1 teaspoon of water, brush the top.
Preheat the oven to 200°C, bake for 20 minutes.

Pasta with truffles

It is known that the ancient Romans admired this type of mushroom; they were sure that truffles supposedly arise due to the interaction of water, heat and lightning. Since then, chefs have come up with many recipes. What does truffle mushroom go well with and what is it eaten with? It’s Italian pasta or macaroni. The variety needs to be white.

Ingredients:

truffles – 20 g;
pasta – 300 g;
cream – 200 ml;
butter – 50 g;
truffle paste – 2 teaspoons;
black pepper - to taste.

Preparation

Boil pasta in salted water, drain.
Slice the truffles thinly.
Heat the cream, melt the butter.
Season with truffle paste.
Mix pasta with sauce.
Add truffles.

Truffle salad

Culinary experts note that truffle is a mushroom that goes best with eggs, meat and gravy. Salads with these mushrooms are very popular; they can be served with creamy or wine sauces. Traditional - French, any salad mix will do. A simple recipe - with green, seedless grapes.

Ingredients:

truffles – 100 g;
grapes – 100 g;
onion – 0.5 pcs.;
wine vinegar – 0.5 tbsp. spoons;
oil – 0.5 tbsp. spoons;
lettuce leaves – 4 pcs.;
black pepper - to taste.

Preparation

Wash the grapes, chop the berries in half.
Dry the leaves and tear them.
Detail the white truffle mushroom into strips.
Chop the onion and marinate in vinegar for 10 minutes.
Season with oil and spices.
Mix with mushrooms, lettuce and grapes.

Omelette with truffles

A gourmet breakfast - an omelette with truffles, it's not that difficult to prepare. You just need to get used to it; after frying, transfer the baked eggs, folded in half. Experienced chefs know how to fold a third time, but this is not necessary. For the recipe, truffle is used - a black mushroom.

Ingredients:

truffles – 5 g;
eggs – 2 pcs.;
butter – 1 tbsp. spoon;
cream – 1 tbsp. spoon;
black pepper - to taste.

Preparation

Beat the eggs, add the chopped mushrooms.
Refrigerate for an hour.
Season with melted butter, spices, cream.
Fry over low heat until the top part sets.
Fold in half and transfer to a plate.

Risotto with truffles

Among the dishes in which truffle mushrooms are placed are recipes with rice, Italian risotto has a velvety taste and delicate texture. It is recommended to cook in a cast iron pan, which holds heat well; the cheeses used are Parmesan or Padano, but any hard type will do. Butter will add juiciness.

Ingredients:

truffles – 1 pc.;
dry mushrooms – 50 g;
water – 750 ml;
vegetable broth – 250 ml;
olive oil – 1 tbsp. spoon;
onion – 1 pc.;
garlic – 1 clove;
thyme sprigs – 4 pcs.;
fresh mushrooms – 250 g;
rice – 300 g;
dry white wine – 60 ml;
hard cheese – 40 g;
butter – 20 g;
black pepper – 0.5 teaspoon.

Preparation

Brew dry mushrooms with boiling water for 15 minutes.
Add water to vegetable broth and heat.
Chop the onion and garlic, chop the fresh mushrooms.
Fry for 5-7 minutes. with thyme.
Add rice and dried mushrooms and sauté for 2-3 minutes.
Pour in wine and broth and simmer until the rice is ready.
In 5 min. sprinkle with grated truffle.

Pizza with truffle

Truffle mushroom turns the well-known pizza into a delicious dish. This national Italian treat is served with different fillings, but this addition gives, according to culinary experts, an extraordinary taste. It’s easier to buy a baking product ready-made, you can roll it out, the optimal width of the layer is 3 mm.

Ingredients:

truffles – 50 g;
bacon – 100 g;
mozzarella – 150 g;
tomatoes – 1 pc.;
olive oil – 3 tbsp. spoons.

Preparation

Place the dough on a greased baking sheet.
Grate the cheese, tomato, cheese and truffles separately.
Layer and cover with bacon slices.
Drizzle with olive oil.
Preheat the oven to 200°C, bake for 20 minutes.

Coquillette with truffle

In ancient times, it was believed that truffles had aphrodisiac properties. There is some truth in this, since “earth cones” release pheromones, volatile substances that affect the part of the brain responsible for sensuality, so everyone should know how to prepare truffle mushrooms. For a romantic dinner, you can cook them with coquiette pasta.

Ingredients:

truffles – 60 g;
coquiette – 320 g;
ham – 60 g;
Comté cheese – 160 g;
vegetable broth – 400 ml;
dry white wine – 120 ml;
demi-glace sauce – 40 ml;
celery root – 60 g;
carrots – 60 g;
shallots – 60 g;
chives – 8 g;
garlic – 20 g;
whipped cream – 160 g;
butter – 40 g;
olive oil – 2 tbsp. spoons;
truffle oil – 4 ml.

Preparation

Truffle, Comte cheese, ham cut into cubes.
Mix with truffle oil and leave for 10 minutes.
Chop onion, carrots, celery, fry in olive oil.
Simmer for a couple of minutes with the paste.
Pour in the wine, evaporate, pour in the broth, stir until thickened.
Mix ham, truffle, crushed garlic, Comté cheese.
Cover with layers of cream and butter.
Drizzle with demi-glace and sprinkle with chili.

Potatoes with truffle

The most common combination of vegetables and mushrooms is with potatoes, truffle mushroom is no exception; preparing a fried dish does not take much time. “Earth cones” can be stewed with potatoes in a frying pan or served raw, sprinkled with grated ones when serving; lemon juice and Parmesan cheese will help soften them.

Ingredients:

black truffle – 1 pc.;
potatoes – 500 g;
lemon – 1 pc.;
butter – 30 g;
parmesan – 15 g.

Preparation

Boil the potatoes, peel and cut into slices.
Fry until golden brown.
Layer layers of potatoes, mushroom, grated truffle, and cheese.
Squeeze lemon juice and serve.

Tartar with truffle

It is worth considering that the recipe for dishes with truffle mushroom requires a clear sequence of actions. It gives the meat a special taste; chefs recommend tartare, an old French dish. Everyone knows the sauce with this name, but we are talking about raw beef, only the highest grade is selected, it is best to take tenderloin. Ingredients:

truffle – 5 g;
beef – 100 g;
truffle oil – 5 g;
olive oil – 10 g;
eggs – 1 pc.;
potatoes – 20 g;
sweet pepper – 100 g;
thyme sprigs – 1 pc.;
vegetable oil – 3 tbsp. spoons.

Preparation

Finely chop the meat, boiled egg and vegetables, except potatoes.
Divide the truffle into slices and mix with butter.
Chop the potatoes and fry.
Add meat and potatoes and serve with truffles.

Truffle cream

Truffle mushrooms are also used for dressings; the recipe for cream with porcini mushrooms is especially popular, since both types are considered delicacy, have a strong aroma and are successfully combined. Served with pasta, flatbreads, vegetables, risotto, foie gras. Having truffle paste, you can make this cream yourself.

Ingredients:

truffle – 5 g;
cream – 40 g;
sour cream – 120 g;
truffle paste – 2 g;
tarragon – 2 g;
black pepper – 0.25 teaspoon.

Preparation

Grind the tarragon and grate the truffle.
Beat sour cream and cream with a mixer.
Grind the ingredients separately in a blender.
Add truffle paste, mix everything, add spices.

Truffle sauce

It is believed that truffle sauce is a dish for rich gourmets, but preparing it with just one underground black mushroom and white truffle oil is quite possible for people with average incomes. You will also need shallots and chives; the latter is needed for decoration, so they are added at your discretion.

Ingredients.