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Tartaletas (Se pueden adquirir en cualquier supermercado)
Perlas de Trufa Negra
200 g de palitos de surimi o txaka
100 g de mayonesa

Trituramos bien los palitos de cangrejo, mezclamos con la mayonesa y agregamos sal y pimienta al gusto. Añadir las Perlas de trufa y listo!! Muy fácil y rápido de preparar!


-          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

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.

Smoked salmon tartare with avocado and black truffle pearls


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
Salt and pepper
Black truffle Pearls

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.
12 de september de 2017

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
Chopped chives
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
·         Salt
·         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
·         Salt
·         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.
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