Vegetables Risotto with black truffle pearls
Recipe made by: Asopaipas
Butternut squash, wild asparagus and Black Truffle Pearls Risotto
200 gr. butternut squash, diced
½ bunch wild asparagus
1 big leek
1 clove of garlic
1 tablespoon butter
2-3 tablespoons olive oil
Parmesan cheese to taste
Vegetable or chicken broth
4 big handfuls of carnaroli rice
Black Truffle Pearls
Sauté the leek and the garlic, finely chopped (you can also add onion) in some olive oil and butter. Add the diced butternut squash. Then add the wild asparagus cutted in small pieces. Incorporate the rice, sauté, and add little by little the broth, stirring constantly so the rice can absorb the liquid and get creamy.
In the last 3 minutes, and the grated parmesan cheese. When de rice is almost tender (al dente) remove from heat, cover the pan, and let it rest for 2 or 3 minutes.
Put into a plate, and garnish with chopped chives and Black Truffle Pearls.
Salmon tartar with preserved lemon and Black Truffle Pearls
· ½ k salmon
· ½ preserved lemon
· 1 avocado
· Extra virgin olive oil
· Dill and coriander
· Lime juice
· Black Truffle pearls.
Skin the salmon and cut it in small dices. Put it in a tray with salt, dill, coriander and extra virgin olive oil. Cut the avocado and the preserved lemon in thin slices and alternate it with the salmon dices. Put into the fridge until served. Before serving, season it with lime juice, salt to taste and garnish it with the Black Truffle Pearls.
Spanish omelette with Black Truffle Pearls
A different omelette to surprise and enjoy with your loved ones. Just add some teaspoons of our authentic Black Truffle Pearls.
Thanks to the Gastro-Journalist Concha Crespo!
Tagliatelle with Black Truffle Pearls
Ingredients for 2:
· 150 g Tagliatelle
· 3 tbspoons Black Truffle Pearls
· Fresh Truffle (Tuber melanosporum)
For the sauce:
· ½ onion
· 500 ml heavy cream
· 100 g Fungi Porcini
· 10 g Parmigiano Reggiano
· Salt and pepper
Clean the fungi porcini and dice it. Boil the pasta. Put a skillet to a medium heat with oil, and add the diced onion and the fungi porcini. Sauté it until tender, add the heavy cream, and season it with salt and pepper. Blend it until smooth.
Mix the tagliatelle with the sauce, and grate cheese and truffle over it. When serving, add the Black Truffle Pearls.
Fresh pasta with Black Truffle Pearls
Our friend Aurora shows us an easy and quick recipe of fresh pasta with Black Truffle Pearls, following the instructions of the Chef David de Pablo in the workshop 'Creative Cuisine', in Soria.
· 400 g of Spaghetti (or your favourite fresh pasta)
· 2 bay leaves
· Extra virgin olive oil
· Black Truffle Pearls.
Put to a boil water and salt and the bay leaves in a Pan. Cook it until it is “al dente” or as your like. Drain it, put it on a serving dish and drizzle it with extra virgin olive oil and Black Truffle Pearls.