Truffle

An underground aromatic fungus with an intense earthy garlicky-nutty or forest aroma, a rare delicacy, shaved thin raw over pasta, risotto, scrambled eggs and mash.

Truffle is an underground aromatic fungus growing in symbiosis with tree roots, with a knobbly dark or pale skin and marbled flesh, with an intense earthy garlicky-nutty aroma (white) or a sweeter forest one (black), a rare and expensive delicacy. It is shaved thin raw over pasta, risotto, scrambled eggs, mash, tartare and cheese, infused in oil and added to sauces.

Recipes with this ingredient

Beef tongue with baked potatoes and celery root pureeAuthor's cuisine | Main courses

The recipe was prepared in our kitchen by Andrey Zhdanov, chef of the Modus restaurant.

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Lobster CocktailEuropean cuisine | Salads

The recipe is taken from the book "Seafood. Very simple.

Carpaccio of pattypan squashItalian cuisine | Appetizers

Squash carpaccio is a refined and fresh dish of Italian cuisine inspired by traditional carpaccio but with a vegetable twist. The lightness of young squashes, the crispness from icy water, and the velvety depth of truffle create a unique gastronomic experience. Their thin slices are infused with olive oil, revealing a delicate, slightly nutty flavor. The simplicity of preparation makes this recipe perfect for exquisite dinners and aperitifs. Serving with sparkling wine highlights the dish's elegance while the aroma of truffle adds a touch of aristocracy. It is not just an appetizer but a whole symphony of flavors playing on contrasts of textures and shades.

Orzo with scallops and truffleEuropean cuisine | Breakfast

Chef Ilya Pampukha shared the recipe from the Cape restaurant menu.

Baked carrots with black truffleEuropean cuisine | Main courses

The recipe was shared with us by the brand chef of the Sapiens restaurant Ilya Blagoveshchensky.

Pumpkin cream soup with langoustines and black truffleEuropean cuisine | Soups

The recipe was shared with us by the chef of the Garda restaurant, Roman Vasiliev.

Flatbread with chanterelles and stracciatellaEuropean cuisine | Appetizers

The recipe was shared with us by the chef of the Cutta Cutta restaurant Igor Gubanov.

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Fettuccine with chanterelles and tomatoesItalian cuisine | Main courses

Fettuccine with chanterelles and tomatoes is a refined dish of Italian cuisine that embodies the harmony of natural flavors. Chanterelles, known for their nutty aroma, are sautéed with garlic and thyme until golden brown, filling the kitchen with a magical forest scent. The addition of butter, chicken broth, and tomatoes creates a rich and velvety sauce that perfectly complements the delicate pasta. Truffle adds sophistication and nobility to the taste, while fresh watercress adds a spicy note. This dish combines simplicity and elegance, making it ideal for a cozy Italian-style dinner.

Bruschetta with chanterelles and Parmesan creamItalian cuisine | Appetizers

Bruschetta with chanterelles and parmesan cream is an elegant dish of Italian cuisine that reflects its simplicity and sophistication. Golden ciabatta with a crispy crust serves as the base for tender, aromatic chanterelles sautéed in oil and fresh spinach that adds lightness to the dish. The parmesan cream made from cheese and cream adds a rich, velvety texture, turning each bite into a delight. The composition is completed with grated truffle and watercress salad that bring subtle earthy and spicy notes to the dish. This bruschetta is a perfect choice for gourmets who appreciate a refined combination of flavors; it is ideal for an aperitif or light dinner, creating an atmosphere of a cozy Italian evening.

Mashed potatoes with truffle oilAuthor's cuisine | Main courses

This is how they make mashed potatoes at the Moscow restaurant 800°C Contemporary Steak.