- Preparation time: 10 minutes
- Total time: 10 minutes
- 100g/3½ oz quality, creamy butter
- 60g/2 oz Black truffle
This is a simple recipe to create truffled butter and was kindly submitted to Kitchen Geekery by Roberto Bianco, Top truffles.
Truffled butter is most associated with French cuisine, where it plays a very large role, but it also appears in cuisine from other parts of Europe, especially Italy. The truffle imparts a rich, earthy, nutty flavour which complements a wide range of foods.
Truffled butter can be used to flavour many dishes such as risotto, or pasta dishes like agnolotti or ravioli. It can also be mixed with potatoes, to baste meat, and it's also a great way to dress up canapés too.
Black truffles such as summer or burgundy truffle (Aestivium/Uncinatum) or Périgord black truffle (Melanosporum) are highly recommended for this recipe.
- Melt the butter in a bain marie (A bowl over a pan of simmering hot water).
- Grate the truffle into the butter and stir and let to cook for no more than 10 minutes.
- Empty into a sealed box and put the truffled butter in a refrigerator to cool. It can also be frozen for a maximum of two years.