Truffle pasta or truffle pasta is one of the most delicious types of Italian pasta. You can cook such a paste both with fresh truffles, but of course we all understand that it is not so easy to get them in our strip, as well as with truffle cream. Having been in Italy, I have saved up a jar of such a truffle cream and now I periodically spoil my family with the most delicious truffle paste. It is about the pasta with truffle cream that will be discussed in this recipe. You can use various types of pasta to prepare this dish, for example, spaghetti, tagliatelle, penne and others, it all depends on your preferences. Preparing pasta is very simple and quick.

Compound:

• Pasta - 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 tsp
• 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 make the pasta.

It is best to cook the sauce and pasta at the same time. Pour pasta water into a saucepan and place it on the stove to boil. While the water is boiling, start making the sauce. Pour the cream into the pan, add the 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.

Bring the sauce to a boil, stirring constantly. It is best to use a silicone spatula for these purposes. As soon as the sauce boils, add the Parmesan grated on a medium grater beforehand.

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

In parallel with the preparation of the sauce, add the pasta to the boiled 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 paste under water. Add a piece of butter to the finished paste.

Dissolve the butter in the hot pasta first, then add the butter and pasta to the prepared truffle sauce.

Stir the pasta into the sauce thoroughly. Truffle paste is ready, serve hot, sprinkle with grated Parmesan on top. Pasta with truffles, like other types of pasta, is good immediately after cooking and loses a little in taste after heating.

Bon Appetit!

You can watch a funny video below:

And in general - "who, if not me ?!" (c) he will write about them, I have nothing to lose.)

Sorting through the photographs and freeing the poppy's "brain" (again nothing, nothing, nothing fits), I found a folder about truffle products for the post promised six months ago.
I felt ashamed, especially here already personally, and personally did not do it.
This, if you remember, is in continuation to a series of posts from Alba - both about truffle hunting and about the use of the catch.
and who has not read.
And the post "number three and the main" - I squeezed.
I am getting better. I will not repeat again about the "basic", there is a lot written there, I will immediately start talking about the use of all sorts of different products made on the basis of fresh truffles.
And about the fresh ones will be a little later, I want to shoot already during the truffle week at the "school", I think that it will be much more interesting for you.

So, about canned food, which can most often be found in stores (decent, sorry, but you asked me yourself)!

* I'll make a reservation right away: when you buy canned truffle products, be prepared for the fact that you won't feel much difference between white and black, unlike fresh ones.
On the contrary, I prefer much cheaper blacks in this form, since their more "marginal" taste (fresh) begins to win in this case significantly. Products made from them are brighter and more intense, while delicate and more refined whites are somehow completely lost after "processing".

* On the right is white, on the left is black.

* Canned truffles are usually sold peeled, ripe and whole.
There are three grades of quality - surchoix (hard, black, the same size and color), extra (hard, more or less black and slightly different in size) and premier choix (more or less hard, relatively light, different sizes, possibly with cuts with They are also sold in the form of pieces (from 5 mm), cuts and fragments, but already with foreign inclusions (read with sand) - from 2 to 5% by weight, and other defects.

* Remember - truffle oil in most cases does not contain any truffles at all, but is artificially flavored with synthetic substances!
Sylvester, for example, hates him and never uses him. He, of course, can his all the "hat", but we are not a restaurant with "principles", right? It is with great pleasure that I use a variety of truffle oils at home.
Some large manufacturers make partially or completely natural oils using substandard leftovers, so be sure to look at the composition.

* Important! It is not difficult to make truffle oil at home, although it does not keep the aroma of truffles for a long time, but it is dangerous from the point of view of botulism (alarmists, yeah) - the airless environment and the moisture of the truffle is ideal for the development of these bacteria.

* Still very popular products that you probably met in stores are truffle pastes, sauces, vinegar, and more. They can contain not only truffles and some other ingredients - such as porcini mushrooms, olives and others, but also artificial flavors, so you need to look at the composition - what is there, and whether there is a truffle at all. A good natural - wine, apple or some other - vinegar infused with truffle trimmings is a good and safe way to preserve their aroma at home for sauces, pasta and other dishes.

* Sometimes white wine and other drinks are flavored with truffles (for example, you can infuse 600 ml of cognac or brandy on 60 g of truffle trimmings for 2.5 months at room temperature, after filtration, such cognac is served in burgundy glasses, or used in cocktails).

Well, and here's to you right with the pictures.
Then I bought for you almost everything that I found in our "Adyar" truffle, even chocolates with them.

This is how truffle splashes look, for example, in a "rooster" - a jelly with a truffle.
Remember, I showed here how it is done, using the example of foie gras that we cooked with Sylvester?

And a variety of "semi-finished products".

This wonderful pasta (top left) of porcini mushrooms and truffles is incredibly delicious to use for pasta, as a sauce.
I fed them to Marmot and Dominik - both were delighted.
I will give the recipe below - elementary, but the result ...

Here are truffle oils, here, of course, there are truffle segments inside, as we already understand - pure coquetry.

And these are the remains of my own homemade truffle oil.
A well-peeled truffle is simply cut to a very good quality, preferably as neutral olive oil as possible and placed in a dark place.

This is what I love very much - Tom cheese marinated in truffle oil.
With wine and croutons ... you guess.

And this (from left to right) - honey with white truffle, truffle salt, pickled black and truffle juice.
Honey tastes very strange, but interesting.
And truffle juice, I was often asked here, is an ideal addition for all sorts of different sauces.
For example, for meat, or just splash into the pan where the meat was fried and let it evaporate a little - great.

But this is my favorite - truffle salt.
She in general in this "line" stands somewhat apart - the most natural and amazing smell.
If, for example, you add foie gras on a toast with it ...
And very, very, very steak.

And this is how pickled truffles look like.

The smell, of course, is not at all the same, but when it is not the season it is perfect.

Well, two very simple recipes, just as an example of use, so that you are not afraid.
In both cases, the result is excellent and you do not depend at all on the "seasonality and their hellish cost".

Pasta with "truffle paste"

Not the most dietary dish, but if you have guests and you need to quickly surprise - perfect.
Yes, and its cost is in no way comparable to its "fresh" counterpart - much cheaper.
I prefer to cook it not with freshly made pasta (as is the case with a normal truffle), but with a hard one.

We will need: pasta, truffle-based "cream" (I have two different "canned foods" here - "with mushrooms" and "without" - it doesn't matter), butter and olive oil with a truffle aroma.

Dissolve the butter in a deep frying pan, put the truffle paste there and melt, stirring well.
Boil the pasta and go there.
Season with olive oil and truffle and warm up a little together and that's it.

Attention!
I had both canned pastes quite liquid, if yours are denser - just pour some cream into the pan and let it evaporate a little.

Looks "so-so" but tastes just ahhhh .... impossible to stop. Marmoteg won't let you lie.

And one more recipe, already as an example of using "pickled" truffles.

Truffle mashed potatoes

My all-time favorite off-season recipe.
Very, very, very simple, but deliciously fabulous.
In general, there is nothing tastier than an omelet or mashed potatoes with truffle, in case it is canned.

We need:
potatoes, salt, heavy cream, pickled truffle, butter and olive "truffle" oil.

Boil the potatoes in salted water as for mashed potatoes. Ideal in the skin and peel hot afterwards.

We rub the truffle on a flat grater and chop it finely, finely, finely and then with a knife.

I make with cream, heat it up and melt the butter right in the liquid.
Then you can make the puree itself.
I love him not quite "rubbed to death", but so "uncoated", but this is a matter of taste. If you want - generally wipe it through a sieve.
Pour the "butter" cream into the peeled potatoes (gradually, to the consistency we need), a couple of tablespoons of truffle oil and put the chopped truffles, mix well.

And on the table. To a steak with truffle salt, for example!)
I just can not-tell-how much to eat it.
And yes, top it up with truffle-scented olive oil.

Something like that. And I serve it right in these pans.

Look like that's it.
If I forgot something - ask.
It turned out to be some kind of healthy and chaotic post.
I will add the answers right here.
What you don't know how to use?

Especially for Be in trend! The chef of Osteria Pantagruel Costantino Passalacqua told how to make a quick creamy pasta with truffles at home.

Nobody sees how a truffle grows, even those who collect this noble mushroom from generation to generation. The whole life of these most valuable and tasty mushrooms passes underground and is closely connected with the root systems of shrubs 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 can be made from truffles at home. The choice fell on creamy tagliatelle with truffles. The dish, which is not on the menu of the institution, the cuisine of which is directed by the chef, is delicious, easy to prepare and completely homemade. A master class that is worth taking note of and according to which one day you will try to cook a dish yourself.

Costantino Passalacqua is a chef. 20 years of experience in restaurants in his hometown of Lerici, on the Ligurian coast of Italy. In Kiev since 2001. All this time he has been managing the kitchen in the restaurant of Sergei Gusovsky "Pantagruel".

Creamy Black Truffle Pasta

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

Step 1

Melt 40 g of 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 water from the paste. Add the paste to the truffle oil. Mix well. Add more oil and, while 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 truffle on top, sprinkle with freshly ground black pepper.

Chef Costa certainly chooses the fresh truffle. We agree. The texture and aroma cannot be compared - after all, before the very beginning of the season, we used canned. The recipe includes a whole black truffle in salt water from Urbani Tartufi and a fresco pasta prepared by the chef. Such a replacement is good out of season, and also when mushrooms need to be bought urgently, “for today” and there is no opportunity 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, moreover, most often 6 species can be found on sale:

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

White truffle is the most common and, as it grows mainly in Piedmont, it is also called the Piedmont truffle or d'Alba truffle, although it can also be found in Tuscany, the 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 connoisseurs say that its aroma cannot be confused with anything.

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

Black summer truffle outwardly very similar to 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.

Bianchetto truffle (whitish) grows in the center of Italy - in the Marche, Tuscany and Romagna. Its aroma is initially similar to that of a white truffle, over time it acquires a harsh garlic odor. The taste is not very pleasant, and therefore requires a long heat treatment.

Truffle black winter often confused with black valuable, but its cost is half that. Has a pronounced but pleasant nutmeg aroma and delicate taste.

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

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

Thanks for the photo of the Napule pizzeria kitchen.

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Here is my favorite pasta. And the way Sylvester prepares it is perfect, I don't know better.
So, the best way to get the best out of a truffle is. Both the taste and the texture and, of course, its precious aroma.

Ingredients

for 4 servings Has already

• Dry paste - 400 g
• Black truffle - 1 pc.
• Fat cream (from 33%)- 300 ml
• Butter
• Parmesan grated
• Sea salt

• E If the pasta is dry, then spaghetti or linguini, if fresh, then tagliate is better
  Adjust the amount and fat content of the cream according to your dietary conscience, but cream less than 20% is more likely to curdle.
• It is good to add truffle oil as well (but this is optional)
• Parmesan can be substituted for pecorino

1.

Preparing the truffle

Peel the truffle almost like a potato.

That's how it is, decently.

Finely chop the trimmings.

2.

Cook pasta

We cook pasta (al dente), throw a piece of butter into it (its size is solely on your dietary conscience).

3.

Making the sauce

Pour cream into a wide frying pan, one and a half centimeters.

Salt a little and throw in our truffle shavings, let it thicken over medium heat and immediately rub (finely) Parmesan (50-80 grams), mix well, turn it off. You can add a little more truffle oil for a more intense scent.

4.

Putting the dish together

Add the paste.

And mix very well with the sauce.

And that's it! Gently lay out the "nests" on a plate.

Now the most important thing! Three fresh truffles on top and it will be deliciously deadly.

Very simple, but the result ... If you are here during the season, be sure to stick your nose to the local marches (markets) or to some gourmet store and bring home a couple of handsome men. Moreover, blacks are worth quite human money.
You can store them for a couple of weeks in the refrigerator (on the bottom shelf), in a closed jar on paper napkins. Napkins need to be changed daily. Or put them in rice for a wonderful truffle risotto.