RECIPES

Ingredients:
Vol-au-vents
Black Truffle Pearls
200 g surimi crab
100 g mayonaise
Salt
Pepper

Method:
Grind well the surimi crab, mix with the mayonaise and add salt and pepper to taste. Fill the vol-au-vents and top with Black truffle pearls. Easy and quick to make!

Ingredients
-          Pre baked tartlets  (can be bought at any supermarket)
-          1 brick of cream cheese

-          A handful of nuts (Wallnuts, pine nuts and almonds)
-          1 Fresh black truffle, tuber melanosporum
-          1 jar of Acacia Honey with summer truffle

Method:
Mix the cream cheese with the grated truffle in a bowl, and let it rest for 24h.
The next day, add 3 tablespoons of Acacia Honey with summer truffle. Fill the tartlets. Chop the nuts and sprinkle them over the shortcakes. Garnish with gratted or laminated fresh black truffle.
 

Ingredients
-          Small cones (can be  bought at any supermarket)
-          500g of boletus edulis or fungi porcini
-          ½ onion
-          a dash of olive oil
-          200ml heavy cream
-          Salt
-          Pepper
-          1 jar of Black Truffle Pearls

Method:
Pour a dash of olive oil in a big pan. Add the onion and sauté until translucent. Add the boletus, salt and pepper to taste. Sauté for a minute, and add the heavy cream. Keep stirring until creamy. Blend with a hand mixer and fill the small cones with the help of a piping bag. Top with Black Truffle Pearls to taste. You can also add some fresh grated truffle.

Ingredients:


A piece of smoked salmon of about 200g
A ripped avocado
A small piece of onion
A pickled gherkin
A teaspoon of grain mustard
Lemon juice
Olive oil
Dill
Salt and pepper
Black truffle Pearls


Method:
With a sharp knife, dice small the piece of smoked salmon. Do the same with the pickled gherkin. Mix all this in a bowl with a teaspoon of grain mustard, dill to taste, two tablespoons of lemon juice and one tablespoon of olive oil. Chop finely the piece of onion. In a bowl, smash roughly the avocado with a fork. Mix with the onion, add salt and pepper to taste, and one tablespoon of lemon juice and three of olive oil. Mix well. Using a ring mould, spread a layer of half the salmon mix, then another layer of avocado mix, and a final layer of the salmon mix. Then top it with a generous tablespoon of black truffle pearls.

Ingredients:
 
200g salmon 
1 avocado
Extra virgin olive oil
Black Truffle Balsamic Cream 
The juice of half lemon
Black Truffle Pearls
Salt
 
 
Method:
 
Take off the skin of the salmon and dice it in small pieces. Put into a bowl with the juice of half lemon, a dash of olive oil and salt. Let it rest for 30 minutes.
Peel the avocado and dice it also in small pieces. Dress it in another bowl. Place the avocado in a cooking ring, and drizzle with a few drops of the Black Truffle Balsamic Cream. Then carefully, place the salmon on the avocado, and drizzle some more Black Truffle Balsamic Cream. Garnish the plate with some more Cream and a teaspoon of Black Truffle Pearls.

Ingredients:
 
·         ½ k salmon
·         ½ preserved lemon
·         1 avocado
·         Extra virgin olive oil
·         Salt
·         Dill and coriander
·         Lime juice
·         Black Truffle pearls.
 
Method:
 
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.

Ingredientes
- Espirales de pasta al gusto
- 1/2 cebolla morada
- 1/2 berenjena
- Una cucharada de gorgonzola
- Jamón en taquitos
- Aove trufa Negra Espora gourmet
- Especias y bebida de avena

Elaboración: Picar la cebolla y la berenjena, sofreír con sal, pimienta y aceite  y curry tandoori. Añadir el gorgonzola y de bebida de avena. Dejar reducir. Cocer la pasta y mezclar con el sofrito.
Una vez en el plato añadimos el jamón, orégano y un chorrito de aceite de trufa negra de espora gourmet
Receta: @postureocomida

RECIPE: BLOG OF @martukareceta

Ingredients:

Brioche bread
200 ml cream
2 free range eggs
1 tablespoon of sugar 
Butter to fry the toasts
Sweet butter with truffle from Espora Gourmet


Method:
Beat the eggs, the cream and the sugar at room temperature. Toast the brioche slices, so they can absorve more liquid. 
Put the wet mixture on a plate and dip the toasts so they can soak. 
Heat a pan, add a little butter, and cook the toast, a couple of minutes each side. 
Serve topped with a spoonful of sweet butter with truffle. 

RECIPE: BLOG OF @postureocomida

Ingredients 2 ppl. 

2 free range eggs
300g portobello mushrooms
60g serrano Ham, diced
A dash of Black truffle flavoured EVOO
40g shallot
1 garlic
Salt and pepper to taste


Method:

Chop the shallot and the garlic, and slice the portobello mushrooms. Sautée with a dash of EVOO and add the salt and pepper. Fry the egg. Plate the sautéed mushrooms and the eggs, and add over it a dash of Black Truffle Flavoured Extra Virgin Olive Oil from Espora Gourmet. 
Picar la chalota y el ajo y cortar el portobello. Saltear con un poquito de aove y añadir la pimienta y la sal. Hacer el huevo a la plancha. Cuando esté todo el plato, se añade un chorrito de aceite virgen extra aromatizado a la trufa negra de espora gourmet.

INGREDIENTS (for 2 people)

- 2 slices of rustic bread
- Truffle butter to taste
- Roasted Marrowbone 
- Extra virgin olive oil
- 1 jar of Black Truffle Pearls
- 1 teaspoon of salt flakes
 
METHOD
Toast the bread and pour a little extra virgin olive oil. Add the marrowbone and spread the truffle over it. Finally, add some Black Truffle Pearls and salt flakes. 

INGREDIENTS (for 4 people)
- 8 slices of rustic bread
- Smoked cod
- 3 tomatoes
- Extra virgin olive oil
- 1 jar of black truffle pearls
 
METHOD
Toast the bread and spread the tomatoes. Place thin slices of smoked cod over each toast. Drizzle with Extra virgin olive oil and a teaspoon of Espora Gourmet's black truffle pearls.

https://www.facebook.com/esporagourmet/
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!

Ingredients:


1 pizza base
 
1 fresh tomato, grounded
 
1 small bag of fresh Mozzarella
 
Parmesan cheese
 
Fresh truffle
 
2 tablespoons olive oil
 
Pepper, oregano
 
Salt to taste
 

 
Method:
 
Fry the tomato in the olive oil, and season with salt, pepper and oregano. After done, lay the pizza dough and add the tomato with a big spoon. Shred the fresh mozzarella and put it all over the pizza. Put in the preheated oven at 180ºC for 10-15 minutes. Shave or grate some fresh truffle over the pizza, and some freshly grated parmesan cheese. You can substitute the fresh truffle with our Black Truffle Pearls.

Ingredients:
·         100 g Mature cheese
·         Acacia Honey with Summer Truffle
Method:
 
Cut your desired cheese and pour our delicious Acacia Honey with Summer Truffle over it.
This easy but delicious appetizer is suggested by our friend Mónica, from the Rural House “La Fuentona” in Cabrejas del Pinar (Soria).

Ingredients:
 
 
2 free-range eggs
 
1 white truffle
 
4 tablespoons of olive oil
 
Salt to taste
 
 
Method:
Fry the eggs in the olive oil. Season with salt and shave some truffle with your mandolin.
 
You can use any other kind of fresh truffle, like Tuber melanosporum, and with our Black Truffle Pearls.

This recipe is conceived by the blogger “La dulzura de Mary”
http://www.ladulzurademari.es/2016/05/mouse-frambuesas-miel-acacias-trufa.html?m=1
 
Ingredients:
·         125 g raspberries
·         1 egg white
·         125 g yoghurt
·          ½ cup of sugar
·         ¼ cup of water
·         Acacia Honey with Summer Truffle
Method:
Keep 9 or 10 raspberries for garnishing. Blend the rest of the raspberries with the yoghurt until obtaining a smooth cream.
Make a syrup on low heat with the sugar and the water. Beat the egg white until stiff peaks form, and add the syrup little by little while beating. In this way, we will obtain a white, soft and consistent meringue. Mix the raspberry and yoghurt cream with the meringue folding it slowly with a spatula.
Serve and garnish with the raspberries we have kept. Add a teaspoon of Acacia Honey with Summer Truffle over it. It will give a delicious and fragrant scent.
It is important to keep in the fridge until serving, so the mousse can keep with a smooth consistency.

Ingredients:

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
Chopped chives
Vegetable or chicken broth
4 big handfuls of carnaroli rice
Black Truffle Pearls


Method:
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.

Recipe made by: Asopaipas

https://www.youtube.com/watch?v=DLZz-HlT1U4

Recipe made by: migrandiversion.blogspot.com.es
INGREDIENTS for 3 ppl:

1 boiled octopus leg
250 g cooked white beans
12-15 strawberries
sweet paprika from La Vera: Las Hermanas
extra virgin olive oil
Black truffle balsamic cream: Espora Gourmet
Salt


METHOD
If you are using canned beans, rinse them under the tap. I have bought them at my groceries, so I didn't have to clean them.
Cut the octopus in thin slices and keep.
Clean the strawberries keeping the stem. Dry well and cut in small pieces.
Put the beans and the chopped strawberries in the middle of the plate, and put the slices of octopus around them. Make a dressing with the extra virgin olive oil, a teaspoon of sweet paprika and some drops of Espora Gourmet's black truffle balsamic cream

Ingredients

200 g. Almond meal
200 g. sugar
4 eggs
1 tsp. Lemon zest
1 tsp. Cinnamon
Acacia honey with summer truffle
raspberrys and blackberrys for garnish


Method
Beat the eggs and the sugar, the cinnamon and the lemon zest. Beat until it doubles its size.
Add the Almond meal and incorporate with a spatula, until it is well incorporated.
Line a mould with oiled parchment paper and add the batter.
Put into a pre-heated oven at 170ºC for 50 minutes, or until done.
Let it cool before unmoulding, and cover it with confectionary sugar.
Just when serving, drizzle with Espora Gourmet’s Acacia Honey with Summer Truffle.

http://www.conharinaenmiszapatos.com/madeleines-de-trufa/

"Con Harina en mis zapatos" made a delicious recipe with our sweet truffle butter.

You can find it in the link, where it's explained step by step, in a simple way.
Make this wonderful dessert to surprise your people!

INGREDIENTS (For 4 people)

- 4 Toasts or rustic bread
- 200 g smoked salmon

- 1 pack of cream cheese

- 1 bottle of Black Truffle Balsamic Cream

- 10 g sesame seeds (optional)
 
METHOD

Spread the cheese in the toasts and cut in halves. Cover with smoked salmon, drizzle with Espora Gourmet's Black Truffle Balsamic Cream and the sesame seeds.

Recipe by @postureocomida https://www.instagram.com/postureocomida/?hl=es

Ingredients (For 2 people)

- One packet of noddles
- ½ red onion

- 2 garliv cloves

- 1 teaspoon of bittersweet paprika

- 2 eggs

 
Method
Thinly slice the onion and the garlic. Fry at low heat until translucent, add the paprika and reserve. Cook the noodles for 3 minutes and sauté with the onion. Serve in the dish. Crack the eggs into a pan, cook to taste and serve over the noodles, adding some Espora Gourmet's Black Truffle Pearls.
Laminar la cebolla y el ajo. Sofreir sin mucha temperatura para que dore sin llegar a quemar, añadir el pimentón y reservar.  Cocer los noodles 3 minutos y saltearlos con el sofrito. Emplatar. Hacer los huevos a la plancha y acabar con unas Perlas de Trufa Negra de espora gourmet.

Break with the chopsticks and ready to eat!

Recipe by @postureocomida https://www.instagram.com/postureocomida/?hl=es

Ingredients (For 2 people)

- 2 bread muffins

- 1 pinch of rocket

- 2 slices of Serrano Ham

- 2 eggs

- Pepper
-1 jar of butter with truffle


Method

Toast the bread muffins and spread with Espora Gourmet's butter with truffle. Add the rocket, the ham and one fried egg to each muffin. Season with pepper and ready to eat. Slide the pictures to see what happens when you cut it in half...
 
 

Recipe by @postureocomida https://www.instagram.com/p/BkFhXAPHV-2/

INGREDIENTS for the quick wholegrain dough:
- 120 g of wholegrain rye flour
- 80 g of water

- 1 teaspoon of olive oil
- 1/2 teaspoon salt

- 4 g dry yeast

Mix and let set for 30 minutes.

INGREDIENTS PIZZA:
- 1 mozarella ball

- 1 onion

- 1 handfull of rocket

- 1 piece of blue cured gorgonzola cheese

- Oregano (to taste)
- 1 jar of Black Truffle Pearls

 
METHOD
Strecht the dough and sprinkle some mozzarella and finely sliced onion. Bake into a preheated oven at 230ºC for 8-9 minutes. Remove from the oven and add the rocket, the Gorgonzona cheese and Espora Gourmet's Black Truffle Pearls.
 
 

Recipe by @postureocomida https://www.instagram.com/p/BlBYtWQBkKw/

INGREDIENTS (For 8 people)
- 2 eggs

- 40 g butter
- 130 g spelt flour

- 15 g carob powder

- 150 ml oat milk

- 30 g dark chocolate

- 2 g cinnamon
- 6 g raising powder

- A handful of cashews

- 5 dates
- 30 g truffle butter



METHOD

Blend the dates with the oat milk. Whip the eggs and add the different melted butters (plain butter and truffle butter). Mix and add the oat milk with dates. Add the spelt flour and the carob powder and mix. Add the cinnamon, the raising powder and the chocolate. Place into a preheated oven at 190º for 30 - 35 minutes.

INGREDIENTS (for 2 people)
- 120 g rice

- 60 g leek
- 6 portobello mushrooms

- 3 tablespoons olive oil

- 2 pinch of salt

- 1 tablespoon pepper
- 1 tablespoon rosemary

- 1 tablespoon thyme

- 10 g grated parmesan cheese

- 3 nuts
- 1 jar truffle butter

- 1 jar black truffle pearls


METHOD
Chop finely the leek and the mushrooms. Sauté in a pan with the olive oil, seasoning it with salt, pepper, rosemary and thyme. Then add the rice, and add the water little by little, stirring continously. When it gets creamy and the rice is ready (about 15 minutes), take off heat and add 3 tablespoons of butter truffle. Stir well until disolved, and serve with chopped nuts and black truffle pearls. Scrumptious!
 

INGREDIENTS (for 2 people)
160 g wholegrain spaghetti
100 g eggplant
80 g red onion
2 cloves of garlic
Extra virgin olive oil
A pinch of salt
A teaspoon of pepper
10 g grated parmesan cheese
1 jar of Black Truffle Pearls
 
METHOD
Dice the onion, the garlic and the eggplant. Sauté with the olive oil and season with salt and pepper. At the same time, cook the spaghetti "al dente" and add it to the vegetables with a little of the water used to cook them. Serve garnished with black truffle pearls and grated parmesan cheese. 
Cortar en dados la cebolla, el ajo y la berenjena. Sofreír con el aceite y añadir la sal y la pimienta. Por otro lado, cocer la pasta “al dente” e incorporar al sofrito con un poco de agua de la cocción. Servir con unas perlas de y parmesano rallado.

Recipe by @postureocomida https://www.instagram.com/postureocomida/?hl=es

INGREDIENTS (for 2 people)
- Pork Cheeks (made with shitake sauce)
- 10 g kale
- 6 portobello mushrooms

- 4 shiitake mushrooms

- 60 g red onion

- 4 slices rustic bread

- 1 jar of black truffle pearls

- 40 g camembert
- A pinch of salt

- A pinch of pepper

- A pinch of cumin

- 1 tablespoon of Extra Virgin olive oil

- 1 beer
- 2 potatoes, about 100g

 
METHOD:

Pork cheeks stew:
In a pan, brown the pork cheeks with olive oil and reserve. In the same pan, add the onion and the mushrooms well chopped. Stir and season with salt, pepper and cumin. If it dries add two tablespoons of water. Return the pork cheeks to the pot, the beer and warm water. Cook for 70-80 minutes at medium heat. Dice the potatoes in small pieces, place in a silicon pot and put in the microwave for 8 minutes. Add them to the stew.

Serve on the toasted rustic bread with the Kale, the cheese and Espora Gourmet's Black Truffle Pearls.

Recipe by @posturerocomida https://www.instagram.com/p/Bjj9oMuBWuN/

INGREDIENTS (for 2 people)
- 60 g red onion

- 1 avocado

- 60 g carrot

- 60 g zucchini

- 1 green pepper

- Rice paper sheets

- Extra virgin olive oil

- A pinch of salt

- A pinch of pepper

- 1 lime

- 1 bottle of black truffle balsamic cream

 
METHOD
Cut the vegetable in julienne strips. Place one sheet of rice paper in warm water, and let it soak for 15 to 20 seconds. Be careful when taking it out the water, to avoid them from sticking. Put it on the board, fill them with the raw vegetables and roll them up. Cut them in half, and serve seasoned with salt, pepper, lime zest and olive oil. Put a small recipient with black truffle balsamic cream, so you can dip your rolls as you want.

 
Recipe by @postureocomida