Black Truffle Pasta 21. Creamy Kabocha Truffle Pasta 22. Gnocchi with Cream and Truffle Oil 23. Spring Pea Pasta with Truffles 24. Pappardelle with Mushrooms
Don’t use truffle oil as a substitute for olive oil in frying or sauteing. The aroma and flavor of truffle oil disappears when cooked in medium to high heat. Truffle oil is almost always used in the end, to be drizzled over the finished pasta dish right before serving.
In a saucepan, combine the flour, whole milk, 3 tablespoons truffle butter, Gruyere, white cheddar, brie, and nutmeg. Cook over very low heat until the truffle butter and cheeses are melted, and all the ingredients are combined. 3. Remove from heat and transfer cheese sauce to a large bowl.
Toast the nuts and then chop them up finely. Scoop the chocolate mixture with a round spoon and form your truffle with another to give a rounded shape, then dunk the truffle in chopped nuts or cocoa powder. Alternatively, you can dip your truffles into melted chocolate! Keep prepared truffles refrigerated in an airtight container.