Recipes
"Magnatum Pico" ("the King of Foods") is truly a rare treat. With its interesting aroma that can be describes as the combined smells of earthy mushrooms and nuts, are difficult to find and extremely healthful.
This delicacy while simple in its outward appearance “Yes-yes, it looks like potato” can be an expensive treat but worth the cost of every bite.
Should be used without delay, - due to their short shelf life, overcooking will increase the loss of taste and smell – don’t be greedy Savor every morsel!
Note: use seasonings sparsely, use wine and butter to enhance that rich aroma and taste.
Have a memorable truffle experience!
Istrian Scrambled eggs with white truffles
Ingredients:
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5 eggs, fresh preferably from the farmers’ market
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1 tablespoon chopped fresh chives
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Coarse kosher salt
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Freshly ground black pepper
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2 teaspoons butter
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1 small shallot, minced
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2 tablespoons freshly grated Parmesan cheese
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1 ounce white truffles
Preparation:
Break the eggs into a medium bowl. Add the chives and beat with a fork to blend. Mix in a little salt and pepper.
Melt the butter in a large nonstick skillet over medium-low heat. Add the shallot and sauté until tender, about 2 minutes. Add the egg mixture, and stir until almost set, about 2 minutes. Mix in the cheese. Remove from the heat and season to taste with salt and pepper. Divide the eggs between two warmed plates. Thinly slice the truffles over and serve immediately.
Tips: Slicing truffles: The truffles are best when thinly sliced.
Leftover truffles: Finely chop any leftover truffles, puree with butter of room temperature in a food processor. Wrap tightly and refrigerate for up to one week or freeze for up to two weeks. Bring to room temperature before using. Mix into scrambled eggs, risotto, or soup, or spread on toast.
Pasta with Fresh truffle
Ingridients:
- 2 tablespoons unsalted butter
- 2 tablespoons shallots, minced
- 8 ounces fresh fettuccine
- 1/2 to 1 cup heavy cream
- 2 tablespoons truffle butter or truffle pasta
- Fresh Truffle shavings
Preparation:
Bring salted water to a boil. Meanwhile cook shallots in butter over very low heat until tender. Add heavy cream and reduce heat, stir until thickened. Cook pasta for 2 minutes or until al dente and add to cream; toss to coat. Whisk in truffle butter or paste and remove from heat. Season, with salt. Serve with fresh truffle shavings.
