Black Truffle Pate Recipes

I’ve been eyeing my mom’s Atlas pasta machine for years and she finally gave it to me! So what was the first thing I made from this wonderful little machine? Tagliatelle, of course! I think about that big plate of tagliatelle I had in Assisi, piled with freshly shaved black truffles….Mmmm…

I used Anne Burrell’s recipe from her cookbook (it’s a great book!) and the recipe is also posted on Food Network’s website. I followed it to the T and kneaded the dough by hand. Next time I will use my kitchen aid mixer’s kneading hook and compare the results. Although kneading the dough by hand is SUCH a great workout.

From a well of flour to a velvety and shiny ball of dough. That’s almost 15 minutes of kneading!!! And since i’m short, I stood on a stepping stool to knead – it’s much easier to put my whole body strength into the kneading.

Black Truffle Canapes Recipe, Whats Cooking America

Put the flour on a clean dry work surface. Make a hole (this is also called a well) in the center of the flour pile that is about 8 inches wide (bigger is definitely better here). Crack all of the eggs and the yolk into the hole and add the olive oil, salt and water.

Using a fork beat the eggs together with the olive oil, water and salt. Using the fork, begin to incorporate the flour into the egg mixture; be careful not to break the sides of the well or the egg mixture will run all over your board and you will have a big mess! Also, dont worry about the lumps. When enough flour has been incorporated into the egg mixture that it will not run all over the place when the sides of the well are broken, begin to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together to a homogeneous mixture, THEN you can start kneading.

When kneading it is VERY important to put your body weight into it, get on top of the dough to really stretch it and not to tear the dough. Using the heels of your palms, roll the dough to create a very smooooooth, supple dough. When done the dough should look VERY smooth and feel almost velvety. Kneading will usually take from 8 to 10 minutes for an experienced kneader and 10 to 15 for an inexperienced kneader. Put your body weight into it, you need to knead! This is where the perfect, toothsome texture of your pasta is formed. Get in there and have fun!

Fresh Pasta With Black Truffles [recipe]

When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let rest for at least 1 hour. If using immediately do not refrigerate.

1. Start with a quarter of the dough, and start with #1 setting. Use plenty of flour so the dough will not stick. If your dough is sticking to the machine, it is too wet.

2. Once the dough goes through the machine, fold it in half, dust it with flour, and roll it a couple more times.

True Italian Taste Project And Spaghetti With Truffle Cheese

3. Switch to #2, roll. No need to fold. Then switch to #3, #4…so on. Remember to dust with flour each time. For Tagliatelle you have to go to #5 or even #6. I went up to #6 this time and liked how the thickness turned out once the pasta is cooked. Next time I will stay at #5 and see how I like it.

Little nests! I don’t have a drying rack, and plus I was cooking these on the same day. I dusted them with plenty of flour so the strands wouldn’t stick to each other. Twirled them into little nests and cover them with plastic wrap, these can last in the fridge for 2 or 3 days.

And to make that delicious tagliatelle al tartufo, I used this recipe from Chow. Since I couldn’t find any fresh truffle right now, I bought a small jar of truffle pate from Whole Foods. Turned out to be quite decent! This takes no time to make, and fresh pasta cooks super fast! If you are a truffle and pasta lover like me, make this ASAP!

Best Truffle Pate Recipes

And please don’t frown when you read about the anchovies in the recipe. All it adds is the extra layer of depth and savory quality, not fishy at all.I grilled a piece of white fish fillet, which was simply a frozen catfish, with a very small amount of the truffle paste, and it turned out like I had the help from one of the finest chefs. Satisfied, this time I paired a wild-caught sole with the black sauce and the way they match, in my opinion, is comparable to coffee with milk.

The complexity of the dish is more or less like making an omelet, yet the flavors come out as if it is a truffle-flavored cream sauce. Simple and flavorful though, this also has the benefits of being both low-carb and low-fat.

The fish need to be marinaded, but only with salt and ground white pepper. That way, while eliminating the fishy smell, none of the marinades are going to compete with the aroma of black truffle. I thinly sliced the fish and grilled it under fairly low heat for a couple of minutes, and I do like how succulent it is.

St Black Truffle Pate 500g {halal}

Apart from serving the truffle-flavored fish fillet with toasts, it is equally good to serve it with rice as a main dish, which was what I did in my first attempt.

Cut fish fillet into six to eight pieces, matching the number of toasts. You may want to cut it at an angle if the fillet is not of equal thickness, thinning the thicker part. I sliced them to between 1/2 to 1 cm thick.

Preheat oven with grill on to 120 degree C. Coat fish fillets with oil; arrange them in an individual layer on a oven-proof dish and, grill for about 5 minutes. Remove the dish from oven and top each fillet with about 1/2 tea spoon of truffle pate. Return to grill for one to two minutes, or until done. Sprinkle some more salt to taste, if required.

Black Truffle Pate La Rustichlla