I’ve been enjoying black truffles as a component of pâté for many, many years—and that of course is a pure delight—but the flavor of white truffles is truly unbelievable and unbeatable.
Truffles are a fleshy fungus found underground (most come from Italy); truffles are highly valued as a rare delicacy in the culinary world. The flavor of the white truffle is pungent but delicious, and it is very aromatic. Some would say that to like truffles of any kind is an acquired taste. So be it! But to find these tasty morsels, tubers, pigs or dogs (also highly prized) are used to sniff them out.
Creating this recipe, simply to please my taste-buds, has been sinful and selfish to a fault. But I am now encouraging you to try it.
Come; take a comfortable seat at our cozy table. Dinner is served!
This recipe makes for 2 hearty servings.
Important Note: Have all ingredients prepped and ready to use when needed!
STEPS 1 (prepping pasta):
3/4 pound uncooked pasta (fresh was used for this recipe)
2 tablespoon *truffle oil
- Cook pasta following boxes’ instructions (I suggest adding cooking the past 1 minute less; the pasta will cook another minute or so with the sauce.)
- When the pasta is done, drain, and toss well with the truffle oil. Set aside and keep warm.
STEPS 2 (truffle cream sauce):
4 [generous] tablespoons *truffle butter, divided
4 [roughly] generous cups sliced mushrooms (portobellinis were used)
1 shallot bulb, peeled and finely chopped
1 large jalapeño, seeded and sliced (more or less heat your choice)
1/4 cup all-purpose flour
1/2 cup brandy
1½ cups half & half (lighter or heavier your choice)
1/3 cup cream sherry
Note: Have milk or cream handy (as much as 1 cup), or reserved pasta water, to add to the sauce if it is too thick.
- In a large sauté pan, set on the large burner, and on medium heat, heat truffle butter to sizzling and add the mushrooms. Cook for 5-10 minutes or until they just begin showing signs of turning light-golden.
- Add the shallot and jalapeño and cook about 5 minutes.
- Evenly sprinkle the flour, toss to incorporate well, and cook 3-5 minutes, stirring often. (Do not let the flour burn.)
- Carefully add the brandy and stir to loosen pieces from the pan.
- Add the milk/cream and stir well to combine. When the sauce begins to lightly boil, reduce the heat to a medium-simmer. Next...
- Immediately add the sherry, stir well to combine, and cook the cream sauce until the flour is no longer raw and the sauce is silky (about 10 minutes). Add as much milk or cream [as needed] to loosen the sauce if it is too thick (about 1/3-1/2 cup at a time). Cover and keep warm.
STEPS 3 (cooking lobster):
2 tablespoon truffle butter
4 (5-ounce) lobster tails, shelled, and cut into 1-inch thick medallions
Sprinkling of salt and pepper to taste
Sprinkling of garlic and onion powder to taste
In a medium sauté pan, set on a large burner, and on medium-high heat, melt the truffle butter to sizzling, add the lobster meat and quickly sauté, stirring very often, until the pieces of meat are no longer translucent (about 2 minutes, more or less time as needed). Take off the heat immediately!
Note: Lobster pieces will cook very quickly, so take care not to overcook or they become tough and chewy!
STEPS 4 (putting it all together):
Cooked pasta from steps 1
Cooked lobster from steps 3
Prepared white truffle sauce from steps 2
Parmesan cheese, grated (preferably Parmigiano-Reggiano)
Green onions, finely chopped, for garnish
In a serving platter, or individual bowls, mix pasta and lobster and as much of the “white truffle sauce” you desire. Top each serving with the grated parmesan cheese and green onions. Serve immediately and enjoy!
*Truffle butter and truffle oil can be found in specialty stores, or bought through the Internet, and even found at many Costco stores. (If you do not have truffle butter and oil, you can always make simple but delicious pasta using good quality extra-virgin olive oil.)
Cook with heart; eat with gusto. Buen Provecho!