Truffle Recipes

Eggs

To cook creamed eggs
Store a 20-30g truffle with 10 eggs in a porcelain bowl covered with a plate in the fridge for a day or two. One hour before you intend to eat, break the eggs into a bowl, add the finely chopped truffle, a little cream and diced cold butter, cover again then sit at room temperature for one hour at least.

When ready to cook, brush a pot with soft butter, add the lightly beaten eggs, then stir gently over a low heat until almost set. Serve immediately on warm toast with shavings of truffle and four glasses.

Pasta

Simply boil good pasta in plenty of salted water until just tender then draw off a cup of cooking water and drain pasta through a colander. Return the pot to the heat, add butter, local garlic, chilli flake and sea salt. Gently cook until fragrant. Add steaming hot pasta, reserved water and toss. Finish with cream and freshly grated parmigiano. Serve piping hot in bowls. Shave fresh truffles at table.

• To cook 500g pasta: boil 5 litres of water with 50g salt then add pasta & cook until tender
• Use only good pasta for this recipe. Iif using preserved truffles add finely diced truffle to the pot with butter and garlic then finish the pasta with a splash of dry Madeira and truffle juice

Cheese

Ask your supplier for a piece of perfectly creamy brie, camembert or triple cream style cheese – but no ammonia! Split open horizontally and shave truffle into the center, sandwich and wrap in greaseproof paper and leave over night. Serve at room temperature with rustic toast and strong pinot.

Tim Pak Poy©