3 dishes with truffle that you want to make tonight
If I can make my lovely colleagues happy with anything, it's with a recipe that contains either truffle or cheese. I can rightly call Adeline queen of truffle and when I prepare a plate of raw vegetables around four o'clock, there goes a piece of aged cheese next to it for Elkie. Especially for you, ladies; three delicious dishes with the two ingredients you are so intensely addicted to: truffle and cheese.
1. Gnocchi with mushrooms and truffle oil
– pack of gnocchi
– olive oil
– knob of butter
– 2 shallots
– 1 clove of garlic
– handful of parsley, finely chopped
– container of oyster mushrooms
– container of shiitake
– container of portobello mushrooms
– truffle oil
– Pecorino
– freshly ground black pepper
- Chop the shallots and garlic and sauté in a splash of olive oil.
- Roughly chop the mushrooms and add them.
- Cook the gnocchi according to the package instructions.
- Drain the gnocchi, add a knob of butter and mix with the mushroom mixture.
- Season with pepper and salt.
- Divide the gnocchi over the plates and drizzle the truffle oil generously over the gnocchi.
- Garnish with fresh parsley, Pecorino, and some extra black pepper.
2. Green salad of shaved broccoli, cavolo nero, and truffle parmesan dressing
– a few leaves of cavolo nero
– half a broccoli
– 1 zucchini
Dressing
– 3 egg yolks
– 2 cloves of garlic
– 2 anchovy fillets
– 1 tbsp Dijon mustard
– 2 tbsp lemon juice
– 4 tbsp olive oil
– 1 tbsp truffle oil
– handful of fresh Parmesan + extra for garnish
– salt
– black pepper
- Slice the cavolo nero into thin strips and blanch briefly if necessary to make them less tough.
- Spiralize the zucchini to get ’spaghetti’.
- Grate the broccoli with a grater or finely chop with a sharp kitchen knife.
- Mix all the vegetables together and set aside.
- Put the egg yolks in a bowl and whisk with a whisk.
- Finely chop the garlic and anchovies and add to the egg yolks.
- Continue whisking and add the mustard and lemon juice, and keep whisking.
- Finally, drizzle the olive oil while stirring into the mixture and the truffle oil.
- Add the Parmesan last and season with some salt and black pepper if desired.
- Pour the dressing over the vegetables and mix well.
- Divide the salad over the plates and shave some extra Parmesan over the salad.
3. Polenta with herb mushroom salsa
– 4 tbsp olive oil
– 250 grams of portobello mushrooms
– 2 cloves of garlic
– 1 tbsp tarragon
– 1 tbsp thyme
– 1 tbsp truffle oil
– 500 ml vegetable broth
– 80 grams polenta
– knob of butter
– handful of Parmesan
– 30 grams butter
– 1 tbsp rosemary
– 1 tbsp chervil
– 100 grams taleggio, diced
– salt and pepper
- Heat some olive oil in a large frying pan and brown the mushrooms.
- Reduce the heat and add the garlic, tarragon, thyme, salt, pepper, and truffle oil.
- Bring the broth to a boil and add the polenta. Lower the heat and keep stirring with a wooden spatula.
- Once the polenta is cooked, add the Parmesan, rosemary, and half of the chervil.
- Season with salt and pepper to taste.
- Turn on the grill setting of your oven or preheat the oven to 200 degrees.
- Place the polenta in a greased baking dish, spread the polenta over it, then the mushrooms, and finish with the taleggio.
- Put the baking dish in the oven until the cheese is melted.
- Garnish with arugula and some extra truffle oil.
Image: Gimme Some Oven
