Simple, Delicious Recipes
Click here to see a video of Gourmet Chef Nick Stellino preparing his own truffle oil creations.
Hint: Place fresh truffles in a glass jar or plastic container lined with rice or unscented tissue. Place in the warmest portion of the refrigerator. Wipe away the moisture daily to preserve the flavor. Fresh truffles may be stored up to 10 days with this method. Bon Appetite!
1 stick of butter
1 fresh or frozen truffle
In a small mixing bowl, soften 1 stick of butter. Shave the truffle into the softened butter and mix together. If truffles are not available, substitute about 3 tbsp of truffle oil. To store, spoon the truffle butter onto a sheet of plastic wrap and form into a block about 1 inch thick. Wrap well and refrigerate until ready to use.
Recipe by Susan Ric
Baked Potato with Truffle Butter Sauce
1 large potato
Salt or garlic salt
6 tbsp butter
Sour cream (optional)
Preheat oven to 425 degrees. Wash potato and dry thoroughly. Puncture a few small holes in potato to release steam as the potato bakes. Roll potato in olive oil to coat. Roll potato in salt or garlic salt. Bake about 1 hour until done.
In small pan, melt 6 tbsp of butter and sauté shaved truffles for 3 minutes. Cut open potato and add truffle butter sauce. Top with sour cream (optional). If truffles are not available you may sauté mushrooms in truffle oil instead.
Recipe by Susan Rice
© 2007 Susan Rice