Our top 5 Valentine’s recipe dishes featuring Fresh Truffles
Yes, Valentine’s Day is fast approaching now and up and down the UK thoughts are tuned to romance and buying the ideal card and present and if you are planning a romantic dinner, selecting the perfect recipe.
If you are looking for inspiration planning your Valentine’s dinner menu take a look at these five favourites of ours, which all include the amazing taste of fresh white truffles.
- Herb-crusted lamb with truffle gnocchi, honey-glazed shallots and roast artichokes
- Beef tournedos Rossini with shavings of white Christmas truffle
- Pan fried halibut with truffle poached egg, hollandaise and cavalo nero
- White Truffles with Cold Chicken breast
- Wild mushrooms and white truffle risotto
The full recipe details are laid out below. For information on how to buy the finest fresh white truffles please click here.
If you have any recipes of your own which feature fresh truffles we would love to hear from you.
Herb-crusted lamb with truffle gnocchi, honey-glazed shallots and roast artichokes
1-2 hours preparation time. Over 2 hours cooking time. Serves 6-8
For the jus
- 1kg/2lb 4oz lamb bones (from the lamb and artichokes below)
- 1 carrot, roughly chopped
- 1 onion, roughly chopped
- 1 stick celery, roughly chopped
- sprig thyme leaves picked
- sprig rosemary, leaves picked
- 1litre/1¾ pint fresh chicken stock
- oil, for frying
- 2 shallots, sliced
- 2 red peppers, sliced
- 100ml/3½fl oz balsamic vinegar
For the gnocchi
- 500g/1lb 2oz Desiree potatoes
- 125g/4½oz ‘00’ pasta flour
- salt and pepper
- 50g/1¾oz preserved truffles, finely chopped
- 2 large free-range eggs, beaten
- olive oil, for frying
For the herb crust
- 1 large bunch parsley
- 4 slices dried white bread
- 1 garlic clove, chopped
- sprig rosemary, leaves picked
- salt and freshly ground black pepper
For the lamb and artichokes
- 500g/1lb 2oz Jerusalem artichokes, peeled and chopped into evenly sized cubes
- oil, for frying
- butter, for frying
- salt and freshly ground black pepper
- 500g/1lb 2oz shallots, peeled
- 100g/3½oz honey
- 100ml/3½fl oz red wine vinegar
- 4 x 4-bone best end of lamb, bones removed and reserved
- 2 free-range egg whites
- Preheat the oven to 190C/375F/Gas 5.
- For the jus, make a stock by placing the bones on a roasting tin and roasting in the oven for 20 minutes, or until they are a dark-brown colour. Gently fry the carrot, onion, celery, thyme and rosemary in a large saucepan for five minutes. Add the bones and cover with chicken stock. Bring to the boil, then reduce the heat and simmer for approximately three hours, skimming off any scum that comes to the surface.
- For the gnocchi, prick the potatoes and bake in the oven for an hour. When cooked, remove from the oven and set aside to cool.
- Once the stock is cooked, strain through a sieve. In a large pan, gently fry the shallots and peppers with a little oil for five minutes. Add the balsamic vinegar and the strained stock. Continue cooking until the jus has reduced to a consistency thick enough to coat the back of a spoon. Strain through a sieve and keep warm until ready to serve.
- For the herb crust, blend the parsley, dried bread, garlic and rosemary in a food processor, until combined and the consistency of fine breadcrumbs. Season to taste with salt and freshly ground black pepper and set aside on a baking tray to dry out.
- For the gnocchi, once the potatoes have cooked and cooled, remove the skin and pass the flesh through a sieve or a potato ricer into a bowl. Sift in the flour and season to taste with salt and freshly ground black pepper. Stir in the truffles, half the beaten egg and combine to form a soft dough. If the mix is too dry to form a dough, add a little more egg.
- On a lightly floured surface, roll the dough into slim sausage shapes, and cut into small squares. Place on a tray and leave in the fridge to chill.
- For the lamb and artichokes, heat a frying pan and add the oil and butter. Gently fry the artichokes with a little salt and pepper until they begin to colour. Transfer to a roasting tray and roast in the oven for 15-20 minutes, or until tender.
- In the same frying pan, fry the whole shallots. Add the honey and vinegar and gently simmer for 25 minutes, or until the shallots are soft.
- Prepare the lamb fillets by cutting them into 2-3 portions (depending on the size) and seasoning with salt and pepper. Dip in the egg white and transfer to the tray containing the herb crust mix. Roll the lamb around to ensure the fillets are covered evenly.
- Add a little olive oil and butter to an ovenproof pan. Fry the lamb fillets for a minute (you may need to do this in batches), flip over and transfer to the oven for 6-7 minutes for medium rare (cook for a further 3-4 minutes if you prefer your lamb well done). Remove the lamb from the oven and set aside to rest.
- For the gnocchi, in a pan of boiling salted water, cook the gnocchi for a few minutes (the gnocchi is cooked when it floats to the surface). Remove with a slotted spoon and then fry in olive oil until golden-brown.
- To serve, put the shallots, artichokes and gnocchi on serving plates. Top with the lamb and spoon over the jus.
This recipe was featured on the BBC Food Recipes site. Jun Tanaka is the chef behind this recipe.
Beef Tournedos Rossini with Fresh Truffles
Fillet steak in a Madeira sauce with fresh truffles and creamy mash – high quality comfort food –luxurious!
Less than 30 mins preparation time. 10 to 30 mins cooking time. Serves 4
For the beef tournedos Rossini
- 2 tbsp butter
- 4 slices white bread
- 1 tbsp olive oil
- 4 x 200g/7oz beef fillet steak
- 8 tbsp madeira
- 200ml/7fl oz beef stock
- 5 peppercorns
- 50g/1¾oz unsalted butter
- 200g/7oz wild mushrooms
- a few slices of fresh truffle
For the mash
- 1kg/2lb 4oz white potatoes, peeled and cut into chunks
- 300ml/10fl oz double cream
- 300ml/10fl oz whole milk
- 100g/3½oz unsalted butter
- For the Rossini, heat a small frying pan and add a little of the butter. Cut the crusts off the bread and cut to the same size as the steak. Add the bread to the pan and toast on each side.
- Heat a separate frying pan and add the oil. Cook the steak to your liking. Remove from the pan and place on the toasted bread to rest.
- In the pan you cooked the steaks in add the Madeira. Deglaze the pan by scraping off the stuck on parts from cooking the steak. Cook until the volume of liquid is reduced by half, then add the beef stock and peppercorns. Cook for 2-3 minutes, then strain through a fine sieve into a clean pan and finish with a knob of butter.
- In a separate frying pan, add the remaining butter and, once hot, add the wild mushrooms and cook for 2-3 minutes.
- For the mash, place the potatoes into a large pan filled with cold water and bring to the boil. Cook for 15-20 minutes, or until the potatoes are soft.
- Drain and place back in the pan. Mash or rice the potatoes. Add the cream, milk and butter and mix to form a smooth mash.
- To serve, add a few shavings of truffle to the sauce. Place a spoonful of the mash onto serving plates, place the bread and steak next to it and pour the sauce over the steaks. Finish with more truffle shavings and scatter the wild mushrooms around the steak.
This recipe was featured Saturday Kitchen Best Bites and prepared by Chef James Martin.
Pan fried halibut with truffle poached egg, hollandaise and cavalo nero
Fish simply fried, a hollandaise sauce, and eggs infused with the flavour of truffles
Overnight preparation time. 30 mins to 1 hour cooking time, Serves 4
- 4 free-range eggs
- 1 fresh truffle
- 200g/7oz basmati rice
- 4 x 200g/7oz halibut fillets, pin boned
- 75g/3oz butter
- 1 tbsp light olive oil
- 2 tbsp white wine vinegar
- 350g/13oz cavalo nero
For the hollandaise
- 125g/4½oz butter, melted
- 2 tsp lemon juice
- 2 tsp white wine vinegar
- 2 free-range eggs, yolks only
- salt and freshly ground black pepper
- Place the whole eggs, unbroken, with the truffle and basmati into a bowl and leave for at least 24 hours for the truffle to infuse through the shells into the eggs. (The basmati is to absorb any moisture. It’s not cooked in this recipe, but can be kept and cooked later.)
- Season the halibut with a little salt.
- Heat a frying pan until medium hot, add a little butter and the olive oil. Cook the halibut, skin side down, over a medium heat for four minutes until the flesh has turned opaque.
- Flip over and cook for another minute then remove from the heat and rest in the pan for a couple of minutes.
- Bring a pan of salted water to the boil and add the vinegar. Whisk the water to create a whirlpool and once settled, crack an egg in. Simmer for 2-3 minutes, remove the poached egg carefully with a slotted spoon and place on a plate to drain. Repeat the process with the remaining eggs.
- Heat another frying pan with the remaining butter and heat until foaming. Add the cavalo nero and 75ml/3floz water and cook for 2-3 minutes until just softened and the water and butter emulsified.
- For the hollandaise, place the butter in a saucepan and bring to a simmer.
- Place the lemon juice and vinegar in a separate small pan and heat until just boiling.
- Place the egg yolks in a food processor with a pinch of salt and turn on.
- With the motor running, add the hot lemon and vinegar. Then slowly add the melted butter until it is all incorporated. Remove from the processor and season with a little salt and black pepper.
- To serve, lift the skin off of the halibut and discard. Divide the cavalo nero between four plates and top with a fillet of halibut. Place the poached eggs on top, then spoon the hollandaise over and finish with a grating of fresh truffle.
White Truffles with Cold Chicken breast
- 1.5lb chicken breast
- 1 carrot
- 1 celery stalk
- 1 small onion
- 1oz of Fresh White Truffle of Alba
- 1 teaspoon mustard
- 6 anchovy fillets in oil
- 1 lemon
- 1 bunch of parsley
- 5 tablespoons extra virgin olive oil
- black peppercorns
Wash and scrape the carrots, peel the onion and celery, trimmed, then cut it into pieces, wash the parsley and transfer all the vegetables thus prepared in a pot, adding a few grains of black pepper. Pour 1.5 litres of water in the pot, and put salt on the fire. Once on the boil, place the pan the chicken breasts and cook for 15 minutes.
After removing the vegetables, drain the chicken breasts, let cool and cut into strips, removing the bones, you have the slices in a bowl.
Squeeze the lemon into the glass and pour into the blender after removing the seeds, add the well drained anchovy fillets, extra virgin olive oil and mustard, whisk at full power for 1 minute.
Pour the sauce over the chicken, mix thoroughly and place in refrigerator to cool for at least 2 hours.
Before serving, sprinkle scented chicken salad with sliced White Truffles of Alba. Serve with small bowls of mustard to be presented separately.
Risotto ai funghi selvatici e tartufo.
Wild mushrooms and white truffle risotto
- 350g Arborio rice
- 5 tablespoons of olive oil
- 1 onion, peeled and finely chopped
- 300g fresh Porcini mushrooms, sliced
- 300g mix of wild fresh mushrooms, roughly sliced
- 100ml dry white wine
- 1 tablespoon fresh thyme leaves
- 1.2 litres warm vegetable stock, made with 2 stock cubes
- 50g salted butter
- 50g freshly grated Parmesan cheese
- A small fresh white truffle
- Extra virgin olive oil for drizzling
- Salt and black pepper
- Heat the olive oil in a large saucepan and fry the onion over a medium heat for about 2 minutes or until softened. Stir occasionally with a wooden spoon.
- Add in all the mushrooms with the thyme and continue to cook for a further 3 minutes stirring occasionally. Scoop out half of the mushrooms and set aside.
- Add in the rice and stir continuously for 3 minutes allowing the rice to toast in the olive oil and begin to absorb the mushroom flavours
- Pour in the wine and continue to cook for a further 3 minutes to allow the alcohol to evaporate
- Start to add the warm stock a little at a time, stirring occasionally, allowing the rice to absorb the stock before adding more. Season well and cook gently (if you need extra liquid, use warm water).
- After about 20 minutes, when most of the stock has been absorbed, remove the pan from the heat, add in the remaining mushrooms and stir the butter with the Parmesan cheese into the risotto. It is very important that you stir very fast for at least 30 seconds – this creates a fantastic creamy texture.
- Serve immediately with freshly grated white truffle on top and a drizzle of extra virgin olive oil
Do let us know if you tried any of these recipes, we would like to know what you thought. Also if you have any truffle related recipes that you would like to share with us we would be delighted to hear from you.
Enjoy your Valentine’s Day.