THE VALUE BEHIND THIS GASTRONOMIC TREASURE
Black Truffle Recipes
Recipes with Black Truffles from Teruel
The Black Truffle of Teruel, due to its aroma and flavor with great personality, should not be mixed with other foods that may mask these characteristics. In the case of cooking hot and elaborated dishes, the Black Truffle of Teruel should always be added in the last "heat stroke", since it does not require so little cooking. It is recommended above all with red meats, for all types of game, pasta, rice dishes, eggs and also for fish.
As an example, these 4 simple recipes with Black Truffle from Teruel.
Truffled fried eggs
Ingredients
- 1 Black truffle from Teruel
- 4 Eggs
- Salt
- Extra virgin olive oil from Southern Aragon
Preparation
Put the fresh truffle with some eggs in a closed container and leave them in the refrigerator for two days so that the egg, being porous, will absorb the aromas of the truffle. Then, fry them in extra virgin olive oil from Lower Aragon and grate a little bit of the Black Truffle of Teruel itself once we have placed them on the plate.
Pasta with truffle
Ingredients
- Spaghetti
- Butter
- Grating cheese
- Black truffle from Teruel
Preparation
Brie cheese with truffle
Ingredients
- 1 Brie cheese with a good thickness to be able to cut it in halves
- 1 Black truffle from Teruel
Preparation
24 hours before serving this recipe, cut the cheese lengthwise into two equal parts. This requires a little dexterity, but above all it is important that the cheese is at its optimum ripeness, neither too soft nor too hard.
Slice the truffle and place the slices in the lower cut of the Brie. It is important that the slices have a good thickness, a little more than a millimeter. Place the top of the cheese and wrap in cling film.
Place the cheese in the refrigerator for at least 24 hours so that the truffle aroma permeates the cheese. Serve with good bread!
Truffle toast laminated in olive oil
Ingredients
- 1 Black truffle from Teruel
- Coarse salt
- Extra virgin olive oil from Southern Aragon
- Slices of bread (maximum one finger thick)
Preparation
Cut the black Truffle of Teruel in very thin slices, with the help of a laminator or a sharp knife. Place the slices in a deep dish and then add salt so that the truffle "cries". We wait for one hour.
Add the virgin olive oil to the slices, so that they are immersed in the oil. Macerate for 24 hours.
Once macerated, cut the bread into small slices and toast it. Then, with a spoon, we make toasts of Black Truffle of Teruel, impregnating the bread with the truffled oil.
Before serving, it is recommended to add a "pinch" of coarse salt. This will enhance the flavor of the truffle.
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