Black Truffle Archives - Truffle Theory

Chestnut Agnolotti Truffle Recipe

Chestnut Agnolotti With Truffle Recipe

By Black Truffles, RECIPES, Summer Truffles, Truffles, Winter Truffles

This pasta dish embodies the essence of winter with a few key seasonal ingredients. Velvety and sweet chestnut purée fills pockets of handmade agnolotti pasta, which are then topped with a rich cream sauce reduction of tender leeks and celeriac. All that lusciousness is balanced with a finishing squeeze of fresh lemon juice to help cut through the fat. But we don’t stop there. The only way to top off such a luxurious dish? A heavy dose of shaved black truffles, of course. So go ahead, make it rain.


For the Pasta Dough:

  • 3 eggs
  • 15 egg yolks
  • ½ tablespoon olive oil
  • 3 cups, plus 2 tablespoons, all-purpose flour
  • 1 teaspoon kosher salt

For the Chestnut Filling:

  • 1 pound chestnuts, cooked
  • 3 cups heavy cream, divided
  • 8 tablespoons unsalted butter
  • Kosher salt, to taste
  • 1 egg, beaten, for egg wash

For the Sauce:

  • 2 tablespoons olive oil
  • 2 celery stalks, diced small
  • 1 (10-ounce) leek—greens discarded, whites rinsed and diced small
  • ½ medium celeriac, diced small
  • ½ teaspoon celery seeds
  • ¾ cup milk
  • ¼ cup heavy cream
  • 2 tablespoons lemon juice
  • Kosher salt and freshly ground black pepper
  • Celery leaves, for garnish
  • Chervil pluches, for garnish
  • Shaved black truffles, for garnish



Make the pasta dough: In a medium bowl, whisk together the egg, yolks and olive oil. In the bowl of a stand mixer fitted with the dough hook attachment, mix together the flour and salt. Add the egg mixture to the flour and knead the dough for 4 to 5 minutes. Transfer the dough to a lightly floured surface, form into a round ball, cover with plastic wrap and let rest for 1 hour.

While the dough rests, make the chestnut filling: In a small saucepan, add the chestnuts, 2 cups heavy cream and butter. Bring the mixture to a boil then reduce to a simmer for 15 minutes.

Transfer the chestnut mixture to a high-speed blender and blend until smooth while gradually adding the remaining 1 cup of heavy cream. The purée should be thin enough that the blades of the blender don’t stick. Season to taste with salt, transfer to a bowl, cover with plastic wrap directly over the purée and allow to cool completely. Transfer the purée to a piping bag and set aside.

Divide the pasta dough in half and cover the half not being used with a towel to prevent it from drying out. Roll out the first half of the dough into a sheet that’s 20 inches by 8 inches by ⅛ inch. Cut the pasta sheet in half lengthwise and pipe a ½-inch-thick strip of filling lengthwise down the middle of the pasta. Brush the top half of the pasta with the egg wash, then pull the bottom half over the filling and press lightly onto the top half of the strip to seal. Using your fingers, press down on the filled section of the pasta to form 1-inch-long pieces of agnolotti. Make sure that there is no filling in between each pasta indent, then using a fluted piecrust cutter, cut the pieces of agnolotti. Transfer the agnolotti to a lightly floured, parchment-lined sheet pan, sprinkle with flour and set aside.

Bring a large pot of salted waterto a boil. While the water comes to a boil, make your sauce. In a large sauté pan, heat the olive oil over medium heat. Add the celery and leeks, and sweat for 10 minutes. Add the celeriac and cook until tender, 5 to 7 minutes. Add the celery seeds, milk and heavy cream; bring to a simmer, then reduce to low and cook for 15 minutes.

While the milk and cream are reducing, add your pasta to the boiling water and cook until tender, 4 to 5 minutes. Strain the pasta and add the pasta sauce to the pot. Turn off the heat, add the lemon juice, season with salt and pepper, and transfer to a serving dish. Garnish with celery leaves, chervil and shaved black truffles, then serve.

Source: tastingtable.com

lobster truffle recipe

Lobster Tail With Cauliflower And Truffle Recipe

By Autumn Truffles, Black Truffles, Truffles, Winter Truffles

This lobster recipe is the ultimate in luxury, combining the poached tail with lashings of shaved black truffle and cauliflower two ways. The most time-consuming part of the recipe is creating the rich lobster sauce, which adds buckets of deep flavour, but can be made in advance to make things easier. You can also ask any good fishmonger to prep the lobsters for you if preferred – just make sure you’re cooking the dish on the same day you source them.


  • 4 lobsters, native, weighing approx. 450g each, placed in the freezer for a few hours to render them unconscious
  • 100ml of olive oil
  • 150g of unsalted butter
  • 4 carrots, roughly chopped
  • 1 onion, roughly chopped
  • 1 celery stick, roughly chopped
  • 1/2 small leek, roughly chopped
  • 2 garlic cloves, roughly chopped
  • 6 sprigs of fresh thyme
  • 1 tbsp of tomato purée
  • 2 sprigs of tarragon
  • 2l water
  • sea salt


  • 1 medium cauliflower
  • 125g of unsalted butter
  • sea salt
  • 1 black winter truffle


Place the tip of a large knife through the head of each lobster to kill them. Remove the tail and claws from the body and set aside, then remove and discard the feathery gills, stomach sac and liver. Reserve the carcasses for the sauce.

Take the lobster tail and wiggle the centre part of the narrow end of the tail until it breaks loose. Pull out the intestinal tract, using a pair of narrow pliers if it breaks, and discard. Set the tail aside.

Bring a pan of water up to a rolling boil, then plunge the lobster tails in and cook for 20 seconds. Remove with a slotted spoon and immediately refresh in iced water. Once cool enough to handle, remove the outer shell and set aside with the rest of the carcass for the sauce. Place the 4 pieces of tail meat on a cloth in the fridge.

Bring the same pan of water back to the boil and drop in the claws. Leave to cook for 5 minutes, then refresh in iced water and crack open the claws to extract the meat. Save the meat for another dish and reserve the broken claws for the sauce. Don’t throw away the water used to boil the lobster, as this will be used for the sauce as well.

To make the sauce, smash the lobster carcasses and cracked pieces of shell into small pieces by hitting them with a rolling pin. Add the olive oil and 50g of the butter to a large saucepan over a medium heat, then add the carrots and gently cook until softened but not coloured.

Add the onion and garlic and cook until softened, followed by the celery and leek. Once all the vegetables are soft, add the tomato paste, cook for 1 minute, then add the smashed lobster carcass and pieces of shell and stir to combine, frying for a few minutes.

Add the thyme and the water and bring to the boil, then reduce the heat to a simmer and cook for 15 minutes. Add the tarragon, cook for 5 minutes, then pass the liquid through a fine sieve and then a muslin cloth until you’re left with a clear liquid.

Measure out 400ml of this liquid into a pan and add the remaining 100g of butter (reserve the rest of the lobster stock for poaching the tails). Bring to the boil quickly and reduce over a high heat until it has reduced and thickened.

Meanwhile, prepare the cauliflower. Cut off 6 large florets from the cauliflower and trim them so they have 2 flat edges either side. Cut each floret in half, so you have 12 equal pieces in total which are roughly 7mm thick.

Chop the remaining cauliflower (including the stalk) and place in a pan with 100g of the butter. Add enough water to just cover the cauliflower, throw in a pinch of salt and then bring to a boil over a high heat. Cook until all of the water has evaporated, then transfer the contents of the pan into a blender and blitz until smooth (add a little extra water if you think it needs it). Pass through a fine sieve into a clean pan and set aside to reheat before serving.

Once the sauce has thickened, blitz it with a hand blender to help emulsify the butter into the stock. Keep warm over a very low heat until ready to serve, adding a little chopped black truffle a few minutes before serving.

Add the remaining 25g of butter to a frying pan and gently cook the cauliflower florets on both sides until golden, crisp and caramelised.

To cook the lobster tails, bring the reserved stock to the boil and drop in the lobster tail meat, ensuring they are fully submerged by the liquid. Poach for 4-5 minutes until cooked all the way through. Meanwhile, gently reheat the cauliflower purée.

To serve, drag a spoonful of the purée to one side of each plate, then add 3 pieces of caramelised cauliflower to the other side, interspersed with shavings of fresh truffle. Lift the lobster tails out of the stock (trimming them if needed), season with salt and then place between the cauliflower and purée. Place 2 more shavings of fresh truffle on top of each swipe of purée, then finish with the sauce and serve.


Tagliatelle Truffle cream sauce

Tagliatelle with Truffle Cream Sauce Recipe

By Black Truffles, Summer Truffles, Truffles, Winter Truffles

For this luxurious dish, chef Robin Jackson, of Knight Inlet Lodge in British Columbia, lavishes pasta in a truffle-infused cream sauce and crowns it with chanterelles, lavender, pecorino, and shavings of truffle, which release their seductive aroma in the steam.


  • 1 (1-oz.) black truffle
  • 3 cups heavy cream
  • 8 tbsp. unsalted butter
  • 4 oz. chanterelle mushrooms, halved
  • 3 cloves garlic, minced
  • 1 cup dry white wine
  • 1 tsp. minced thyme
  • 1 lb. dried tagliatelle
  • Kosher salt and freshly ground black pepper, to taste
  • 13 cup grated parmesan
  • 14 tsp. dried lavender
  • 3 oz. watercress, trimmed
  • Grated Pecorino Romano, for garnish


Mince one-third of truffle; stir into cream. Cover and chill 6 hours.

Melt butter in a 12″ skillet over medium-high. Cook mushrooms and garlic until golden, 6-8 minutes. Add wine and thyme; cook 8 minutes. Add reserved truffle cream; simmer until thickened, 10-12 minutes. Cook tagliatelle in salted boiling water until al dente, about 7 minutes. Drain pasta; add to skillet. Add parmesan, lavender, salt, and pepper; toss to coat. Garnish with watercress and Pecorino Romano; shave remaining truffle over the top.

Source: saveur.com