Pasta with Truffles

 

The best match is the white wine you used for cooking ;-)
And if you find it too cheap to drink, then it was also the wrong one to cook with!

Preparation: You'll only need: A large pot A glass beaker A ladle or a mug
Ingredients (for 2 persons) 300 g pasta (e.g. linguine or tagliatelle) Approx. 15-18 g black truffles (the more, the better ;-) 40 ml white wine 100 g good Parmesan cheese 1 tablespoon truffle oil
First steps Bring 3 litres of water in a large pot ℃to a boil. Finely grate 100 g Parmesan cheese. Place in a plate in the oven at 40 (so that it melts better afterwards). Put 2 large pasta plates in the oven as well. Measure 40 ml white wine into measuring jug, ... into the oven. Cut the truffles into very thin slices.
Preparation As soon as the water boils, add 3 tsp salt and cook the pasta according to the instructions (my linguine takes 12 minutes). Shortly before the time is up, skim off about 50-75 ml of pasta water and add to the measuring cup with the white wine. Place back in the oven. Tip the pasta into a sieve and immediately put it back into the still hot pot. From now on you should stir the noodles regularly! Add parmesan cheese to the pasta and stir until the cheese has melted. Then add pasta water and white wine and 1 to 2 Tbsp. truffle oil, stir again briefly. Pour into the warm pasta plates, spread the truffle slices on top and serve immediately. You can also put the bottle of truffle oil, parmesan and a grater, and possibly ground pepper on the table.

 

Beef Fillet under a Truffles Crust

 

 

Attention! Please note below "First Steps", there are some points that have to be made before the actual cooking. The rest takes about 20 minutes. The herb butter should be done one day in advance.

Preparation You'll need: A good pan, best would be a wrought-iron pan or a grill pan (such as a Le Creuset) A medium bowl A casserole dish
Ingredients (for 2 people) 4 slices of beef fillet, not too large in diameter (each approx. 120-140 g) 1 plain bread roll, 2 days old and very hard, to grate 40 g truffle butter 1 egg yolk 3-4 tablespoons truffle oil (depending on how dry the roll is)
First Steps If you want to make your own truffle butter, it is best to do it the day before: Mix 40 g soft butter, 10 g truffles (finely diced), a little salt and pepper, a dash of lemon juice in a small, lockable bowl and place in the fridge. Take the steaks and truffle butter out of the fridge 2 hours before cooking starts.
Preparation Basically, prepare the steaks the way you want them to be, but remove them from the pan a little earlier because they will be put in the oven for a short time. Place on its side in aluminium foil for 5 minutes. Preheat the stove (200℃, convection grill or top heat), continue with the rest. Grate the bread roll into not too fine crumbs in a medium bowl. Add 40 g truffle butter (very soft, almost liquid), 1 egg yolk and 2 Tbsp. truffle oil. Mix well. Now place the steaks in a casserole dish, spread the breadcrumbs on top and put them in the oven. Leave in the oven until the crust has a dark brown colour (2 to 3 minutes). As a side dish I recommend Rösti, potato gratin, green asparagus (fried) or tomatoes (halved or whole to be baked in the oven).