< Best Teruel Black truffle and black truffle oil Recipes - Tuber Melanosporum- NATRUFFE

Recipes and ideas to taste the black truffle from Teruel.

Almost all ideas start from an observation of the environment and subsequent adaptation to our concept of reality. For that, in NATRUFFE We believe that to seek inspiration in the kitchen, there is nothing better than practicing with one of the following recipes created to enjoy the taste of this black diamant named Truffle "Tuber Melanosporum".

black truffle risotto

Ravioli with teruel black truffle

Ingredients for 4 people:

  • 300g of pasta flour
  • 3 eggs
  • 1 tbsp of olive oil
  • 100ml of ruby port
  • 50ml of Madeira
  • 25ml of brandy
  • 400ml of brown chicken stock
  • 400ml of truffle juice
  • 240g of butter
  • 40ml of truffle oil
  • 10g of salt
  • 16g of gelatine

Preparation

Roll the pasta dough through a pasta machine, starting from the widest setting, and gradually going down the settings until the arrow is between 0 and 1. Fold the dough in half before rolling through, on settings 10, 7, 4, and 2. This will help develop the gluten and strengthen the dough
Repeat the rolling process on the last setting to ensure there is a consistent finish to the thickness of the dough. The pasta should be dry, but with no cracks and slightly elastic
Fold the final piece of dough in half and cut a thin strip at the folded edge to create 2 sheets of pasta of the same size. Place 1 sheet on a lightly floured work surface and using a pastry brush, apply a light even coat of the egg wash
Remove the truffle filling from the moulds and place in 2 even rows of 4 along the base sheet of pasta. Place the other sheet of pasta and gently cover the truffle balls. Gently stretch the dough over to meet the edges of the bottom pasta sheet and press gently around each truffle ball to form a dome
Using a 3cm pastry cutter, cut out the raviolis around the truffle balls. Pick each ravioli up individually and using your thumb and forefinger, squeeze out any air and seal the edges. Store on a tray lined with a clean tea towel. Repeat the process until all of the truffle balls are enclosed
Cook the ravioli in salted boiling water for 2-3 minutes, until the pasta is just cooked. Remove from the boiling water and toss in a bowl with a little truffle oil and sea salt
To serve, place the ravioli on to a spoon or small serving dish. Garnish with the pea shoots, Parmesan shavings and a slice of fresh truffle. Serve immediately

black truffle ravioles

Truffle Risotto

Ingredient for 4 people

  • 25g Fresh White, Black Winter, or 50g Black Autumn Truffles
  • approx. 1 litre of Vegetable stock
  • 180 grams Carnaroli or Arborio rices
  • 1 small onion, chopped very fine
  • 2 tbsp Extra Virgin Olive Oil
  • 250ml (1 cup) dry white wine
  • 50 g butter, diced
  • 50 g finely grated Parmesan or Grana Padano
  • Salt to taste

Preparation:

Method Using a fine cheese grater, grate two thirds of the fresh Truffles into a mixing bowl.
Grate the cheese into the same bowl, and add the diced butter and 1tbsp olive oil. Mix gently.
Bring a small saucepan to the boil with the vegetable stock and keep on slow simmer.
Meanwhile using a heavy based flat bottomed pan, saute the onion in 1tbsp of olive oil until translucent.
Add the rice to the onion and heat through until all grains are hot and coated in oil.
Add 1 cup of wine to the rice and stir until dissolved. Then add 1 cup of hot stock, again stirring until dissolved.
Keep adding small quantities of stock until rice is cooked. This will take approx. 15 minutes from adding 1st cup of wine.
Rice should be al dente, not too runny, but moist with no excess liquid remaining.
Turn off heat and add the diced butter fresh Truffle and parmesan mixture, and quickly beat into the risotto until you get a creamy finish.
Leave for 1 minute. Plate up the risotto.
Shave the remaining fresh Truffles over the individual portions at the table to ensure that you maximise the experience of the fresh Truffle aroma.