General information about cooking with truffles

The truffle is most sensitive to heat but using it in the right way it can turn into the most delicious flavour. The truffle should not be exposed to heat higher than 70-80 degrees celcius in these recipes. Some of the aromas from the truffle will dispearse already after 40 degrees celcius. The trick is to add the truffle at the end of the cooking. For the at most taste sensation use a lid, or alternatively cover the food in order to maintain heat for approximately10-20 minutes before serving.

Integrate the truffle flavour
A way of incorporating the truffle flavour in the food when you use fresh truffle is to enclose the truffle in the same container as for example butter, oil, cream or other foods that may adjure the truffle flavour.  Nb! Do not let the truffle come in contact with the food. The oil will become poisonous if you add the truffle in the oil, however, hanging the truffle above the oil without the actual contact will give the oil the aroma of the truffle and you will have your own, handmade truffle oil. Also much flavour will be added to butter, eggs and cream if you keep the truffle in the same package without letting the truffle coming into contact with the product.

Spread some truffle butter on two slices of white bread. Put aged hard-cheese or aged soft cheese with washed rind and if you want mildly smoked ham and slices of riped tomates between the bread. Preferably use a sandwich grill. Cut the grilled sandwiches in two or four triangulars. The dish is best served as a small entré or as a late-night snack.

A some what fatter cheese will absorbe the truffle aroma the same way as butter. Cut a well-aged camembert and shave thin slices of the truffle. Cover with a thin layer and add the cheese preferably the evening before but at minimum some hours before serving. Make the guests aware of cutting thin slices. 

A simple way of turning an omlette into a highlight. Put the truffle and fresh eggs together for one or two days in a glass jar with some paper towels. 40 grams of truffle will be enough for a starter for 4 people. Keep 2-3 whipped eggs together with the shaved truffle. Add 2-3 tablespoons of water, some salt and ground white peppar to taste. Bake the omelette open in a frying pan. Turn the omelette over on a plate when the egg mix is still a bit loose. Cut in pieces and serve with toasted bread on the side, yummy!

A very efficient and simple recipe that impresses. Put some grated truffle into the cream overnight. The truffle cream is best used as a condiment in your cream sauce. It is also possible to add some starch directly in the truffle cream and then let it simmer for a short while, to be served as a sauce by itself. Turn the heat of as the first bubble appears, stir and put a lid on. Wait for about 10-20 minutes before serving. Let the truffle be that little extra surprise!

A satisfying way of storing the truffle is to mix it with butter. There are various opinions on how much truffle is needed, but approximately 15-20 grams of truffle should give enough flavour to 100 grams of butter. If you have guests and they can’t taste the truffle, just add some more. To best store the butter, roll it in greaseproofs and put it in the freezer and thereafter cut slices, some at a time. Thin slices of butter can be added onto gratinated shellfish right before plating. Brush some tasty herb oil on thin slices of baguette and roast them lightly in hte oven, spread a little truffle butter on the slices when warm and wait for a while. Serve as an entrée or as a side dish to a seafood soup. Stir some truffle butter or grated truffle into mashed potatoes and wait 15-20 minutes before serving. Don’t forget the lid.