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Breakfast, Lunch and Dinner: 3 Simple Recipes with Italian Truffles

By: Steve Keenan Journalist | Specialist in rural tourism

The two main types of truffle (black and white) should both be eaten at their peak of ripeness to fully appreciate their flavour. The main difference in preparation is that white truffles should never be cooked, whereas black truffles can be eaten either raw or slightly cooked.

Truffles can be used in multiple dishes. They are best served as thin, raw shavings on top of your cooked dish or salad; you just need a truffle shaver. Slice the truffle into paper-thin strips and serve the recommended quantity of 8–10 grams per person.

Bland-tasting foods such as pasta, rice and potatoes are the perfect complement, as they bring out the flavour. Recipes often involve butter, cheese and cream, because fatty foods also showcase the full flavour of the truffles.

Fresh truffles should be used within three days of purchase otherwise their taste and aroma will be lost. Preserved truffles are available. However, it is advisable to eat them within a week once opened and exposed to the air.

For many, buying and accessing a fresh or preserved truffle is simply price prohibitive. Fortunately, there are many products on the market that make use of the flavour of truffles without the hefty price tag. These come in forms such as truffle oil, purees, pastes and butter. These products are substantially cheaper, making it easier and more accessible to create truffle recipes at home.


Breakfast: truffled scrambled eggs

  1. Heat a knob of butter in a small, non-stick frying pan
  2. Beat 3 free-range eggs and season with salt and pepper
  3. Pour mixture into the frying pan and using a spatula, push the egg on the outer edges into the middle until all of the egg is set
  4. Serve the egg on a plate and scatter truffle shavings over the top

(N.B. Truffle salt and truffle oil can be used instead of fresh truffles)


Lunch: potato, celeriac and truffle oil soup

  1. Fry 1 chopped white onion in a medium sized pot until translucent
  2. Add in the pot 500g of peeled and diced potatoes, 500g of celeriac peeled and diced and on litre of vegetable stock. Season with thyme and pepper
  3. Bring to the boil and simmer for about 40 minutes
  4. Add 100ml of cream and bring back to the boil
  5. Purée the mixture in a food processor
  6. Season carefully with 3–4 tablespoons of truffle oil

(N.B. if available, add a few shavings of fresh black or white truffles.)


Dinner: truffle pasta

  1. Cook fresh pasta in a large pan of boiling salted water for 1 or 2 minutes, or until al dente
  2. Meanwhile, make a sauce by gently heating 300ml of cream in a frying pan on low heat
  3. Separate the yolk of one large egg and whisk it into the frying pan
  4. Grate 60g of Parmesan and stir it into the frying pan
  5. Season well with salt and pepper
  6. Using tongs, loosely drop the drained pasta into the sauce and toss well
  7. Serve with shavings of truffle and parmesan and a few drops of truffle oil

(N.B. Truffle salt and truffle oil can be used as a replacement for fresh truffles)


Join our guides on a Tuscan truffle tour and learn how to hunt for, and cook, with this legendary Italian ingredient. Truffle tours are conducted most months.

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