This creamy truffle sauce is restaurant quality! Pour over cooked wild mushroom ravioli, or serve as a dipping sauce with slivers of bread.
Provided by: SmallRecipe.com
Categories: Main Meal
Total time: 15 minutes
Prep time: 5 minutes
Cook time: 10 minutes
Ingredients:
| 4 cups heavy cream |
| 4 teaspoons black truffle oil |
| 1 cup grated Parmesan cheese |
| 4 teaspoons butter |
| salt and freshly ground black pepper to taste |
Steps:
- Combine heavy cream and truffle oil in a saucepan over high heat; bring to a boil. Stir in Parmesan cheese, butter, salt, and pepper. Cook, stirring frequently, until the sauce has a smooth and creamy consistency, about 5 minutes.
Nutrition Facts:
Calories 492.6 calories, Carbohydrate 3.7 g, Cholesterol 177.2 mg, Fat 51.3 g, Protein 6.3 g, Saturated Fat 30.7 g, Sodium 231.9 mg, Sugar 0.2 g
Tagliatelle Pasta with Black Truffle Sauce is made in just 15 minutes. Rich, creamy butter black truffle sauce recipe that you can master quickly.
Provided by: SmallRecipe.com
Total time: 15 minutes
Prep time: 15 minutes
Yield: serves 2 people
Ingredients:
| 170 g tagliatelle |
| 2 tbsp olive oil |
| 40 g butter |
| 3 cloves of garlic |
| 1 black truffle |
| 3 tbsp beef (or vegetable) stock or water |
| 20 g freshly grated parmesan cheese |
Steps:
- Cook the tagliatelle in salted boiling water. Cook until al dente, according to package instructions.
- Crush the garlic cloves to release the flavor. In a skillet, melt the butter over medium heat. Add the olive oil, 1/4 tsp ground black pepper, and the crushed garlic. Cook for about 30 seconds. Add about 1 tablespoon of freshly grated black truffle (about half of the truffle) and cook for another 30 seconds. Pour the stock (or water) into the skillet and stir well to combine. Remove the garlic cloves
- Drain your tagliatelle (reserve about 50 ml of the cooking water). Add the tagliatelle to the sauce and toss to combine. Remove from the heat and grate the parmesan over the pasta. If necessary add the reserved pasta water to get a nice silky sauce. Grate the remaining fresh truffle over the pasta, then serve.
Nutrition Facts:
ServingSize 2, Calories 425, Sugar 0.1 g, Sodium 316 mg, Fat 33 g, Saturated Fat 14g, TransFat 0.7 g, Carbohydrate 24 g, Fiber 0.3 g, Protein 7.9 g, Cholesterol 80 mg
This gnocchi recipe was created by chef Fabio Viviani of Siena Tavern in Chicago. No need for homemade gnocchi when you can dress up store-bought pasta with this special sauce. A bit of truffle oil is the magic ingredient that turns pillowy gnocchi into an extraordinary dish with minimal effort. You can find it in most well-stocked supermarkets near other flavored oils.
Provided by: SmallRecipe.com
Categories: Main Meal
Total time: 25 minutes
Ingredients:
| 3 tablespoons extra-virgin olive oil, divided |
| 16 fresh sage leaves |
| 1 slice prosciutto, coarsely chopped |
| 1 medium shallot, minced |
| 2 cloves garlic, minced |
| ¾ cup heavy cream |
| ¼ cup grated Grana Padano cheese, plus more for serving |
| ½ teaspoon ground pepper |
| ⅛ teaspoon salt |
| 1 pound whole-wheat gnocchi |
| 1 teaspoon truffle oil |
Steps:
- Put a large pot of water on to boil.
- Meanwhile, heat 2 tablespoons olive oil in a medium skillet over medium heat. Add sage and cook until crispy, 2 to 4 seconds per side. Leaving the oil in the pan, transfer the sage to a paper-towel-lined plate. Add prosciutto to the pan and cook, stirring occasionally, until crispy, 1 to 2 minutes. Leaving the oil in the pan, transfer the prosciutto to the plate with the sage. Set aside.
- Add the remaining 1 tablespoon olive oil to the pan. Add shallot and garlic and cook, stirring often, until translucent, 30 to 60 seconds. Add cream and bring to a boil. Adjust heat to maintain a lively simmer and cook, stirring frequently to prevent burning, until reduced by half, 4 to 5 minutes. Whisk in Grana Padano, pepper and salt. Remove from heat and cover to keep warm.
- Cook gnocchi in the boiling water until they float to the surface, about 3 minutes. Using a slotted spoon or sieve, scoop out the gnocchi and add to the sauce, along with truffle oil. Stir to coat. Top the gnocchi with the reserved sage and pancetta and more cheese, if desired.
Nutrition Facts:
Calories 379.6 calories, Carbohydrate 32.8 g, Cholesterol 46.8 mg, Fat 24.5 g, Fiber 3.4 g, Protein 8.7 g, Saturated Fat 10.5 g, Sodium 458.1 mg, Sugar 1.9 g