Truffle Recipes:
Dishes That Linger Beyond the Bite
Truffles aren’t just a garnish – they’re an invitation to slow down. These recipes carry stories, the scent of Istria, and a quiet reminder that every plate can hold something deeper.
Scrambled Eggs That Smell Like The Forest
Some breakfasts aren’t made because of hunger. They’re made because there’s time. Because the house is quiet and someone knows that truffles – like thoughts – don’t like to be rushed. This is the simplest recipe, but maybe also the most honest.
- Ingredients:
-2 eggs
– 1 tbsp butter
– Pinch of salt
– 2-3 drops of White Truffle Oil
– 1 slice of rustic bread, lightly toasted
Instructions:
Melt butter in a pan over low heat. Beat the eggs with a pinch of salt and pour into the pan. Stir gently until creamy. Remove from heat, add a few drops of truffle oil. Serve with warm bread.
Pasta with Butter and Black Truffle
There are days when we eat from plates, and days when we eat from feeling. Truffle pasta is the latter – the kind of meal that knows simplicity is enough. Never oversalted. Never boring.
- Ingredients:
– 250 g fresh pasta (e.g., tagliatelle)
– 2 tbsp butter
– 4-5 drops of Black Truffle Oil
– Salt to taste
– Parmesan (optional)
Instructions:
Cook pasta in salted water. In another pan, melt butter, add a spoonful of pasta water, then the drained pasta. Toss to combine, remove from heat and add truffle oil. Grate a little Parmesan on top, if desired. Serve immediately.
Truffle Risotto with a Steak on the Side
This isn’t a main dish – it’s what completes one. Truffle risotto is like background music – never overpowering, always making things better. Best served with a piece of meat – a well-seared ribeye or lamb chop does it best.
- Ingredients:
– 200 g arborio rice
– 1 small onion, finely chopped
– 1 tbsp butter
– 500 ml vegetable broth
– 1 tbsp Tartufata
– 1 tbsp grated Parmesan
– Freshly ground black pepper
Instructions:
Sauté onion in butter until soft. Add rice, toast briefly, then slowly add broth a bit at a time, stirring constantly. Once al dente, stir in tartufata and Parmesan. Serve as a side with steak – ideally, medium-rare beefsteak.
Bruschetta with Truffle and Mushroom Cream
This isn’t a meal – it’s a pause. A moment when bread gets toasted, mushrooms seared, and the whole thing finished with a truffle cream. And nothing else is needed.
- Ingredients:
– 6 slices of rustic bread
– 150 g mushrooms, sliced
– 1 tbsp olive oil
– Salt and pepper
– 2 tbsp Truffle & Mushroom Cream
– Fresh parsley (optional)
Instructions:
Quickly sauté mushrooms in a pan with oil, salt, and pepper. Toast the bread, spread each slice with truffle & mushroom cream. Top with the sautéed mushrooms and a little fresh parsley. Serve warm.
Layered Chocolate Dessert with Truffle Cream
Some desserts don’t need names – just a spoon. This one layers chocolate sponge, truffle chocolate cream, and whipped cream. Simple on paper – unforgettable in practice.
- Ingredients:
For the sponge:
-2 eggs
– 50 g sugar
– 40 g flour
– 20 g cocoa powder
– Pinch of salt
For the cream:
– 100 g dark chocolate (70%)
– 50 ml heavy cream
– 1 tsp Truffle Chocolate Cream
For the whipped topping:
– 100 ml whipped cream, lightly sweetened
Instructions:
Bake the sponge: beat eggs and sugar, fold in dry ingredients, bake in a small pan at 180°C for 10–12 minutes. Cool and cut into rounds. Melt chocolate with cream, stir in truffle cream. In glasses, layer sponge, cream, whipped topping – then repeat. Chill before serving.
Not everyone has walked through the Motovun forest, nor stood in that moment when the dog pauses and everything goes quiet. But through a plate – a part of that can be shared. In a jar, in a bottle, in a spoonful – the scent of soil and care remains. Tartufi Istra offers a way to taste the heart of Istria from the comfort of home. And it’s not about luxury. It’s about choice.