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Spices & Herbs
- Mushrooms & Truffles
Preserved Black Truffle Recipes
Slofoodgroup Team January 29, 2023
Summer black truffles are such a treat. It’s just too bad they are only a seasonal delight and that their unique aroma and flavor begins to subside immediately after harvest. Oh wait, you didn’t know? While it is true that black truffles begin to lose their potency as soon as they are dug up, much of that flavor can be safeguarded if they are preserved right away.
Preserved black truffles are great for a wide variety of culinary applications. We’ve put together a list of some of our favorites.
What To Do With Preserved Black Truffles
Truffle Grilled Cheese
Who doesn’t love a grilled cheese sandwich? We don’t know of anyone. That said, grilled cheese can sometimes seem a bit lackluster. We’ve glammed it up by adding a few shavings of preserved black truffle carpaccio to ours. Check out the recipe for 3-cheese truffle grilled cheese.
Truffle Mashed Potatoes
Truffles and potatoes are a frequent pairing and it is really no wonder why. Cooked potatoes boast a cream-like texture and a simplistic flavor that really allows the truffle to shine. You can really take any mashed potato recipe and glam it up by adding a bit of fresh-shaved truffle, truffle oil, or truffle butter, but we’ve gone a step further by making a Truffle Aligot, which is essentially just mashed potatoes with cheese. We first made a truffle butter using preserved black truffles, but feel free to add the two ingredients separately to your dish.
Rice and truffles are another a classic pairing—especially when that rice is cooked low and slow with ample amounts of liquid to create a creamy risotto. Just about any recipe for risotto can be amplified with a few shavings of black truffle overtop, whether it be the most basic risotto or something a bit less simplistic like this white wine and porcini mushroom risotto. Adding the black truffle directly before serving the dish will not only kick the flavor up a notch, but it will also contribute a contrasting color pop.
Truffle Pao De Queijo
Brazilian cheese bread, or Pao de Queijo, is not your typical bread. It is soft, spongy, and almost doughnut-like. It’s also gluten-free—made with tapioca flour, rather than traditional wheat bread flour. In our version of Brazilian cheese bread, we’ve incorporated finely grated, preserved black truffles. It’s incredibly savory and delicious.
Pan Seared Scallops with Truffle Pan Sauce
You can’t go wrong when pairing black truffles with seafood—especially when it is a white fish or a shellfish you will be preparing. This dish will come across as being incredibly extravagant, yet it is so quick and simple to make. Seriously, from the time it takes you to get the ingredients out to the time you have this dish plated and sat in front of your guests, is under 15 minutes!
How to make seared scallops in truffle sauce:
The Best Seared Scallop Recipe
- 3 tablespoons butter, divided
- 1 tablespoon olive oil
- ½ pound large sea scallops
- Juice from 2 fresh lemons
- Salt and pepper to season
- ½ teaspoon sea salt
- 1 shallot, finely chopped
- 1 clove garlic, minced
- ½ teaspoon roughly chopped preserved truffles
- 1 teaspoon liquid from preserved truffles
- 1 teaspoon chopped fresh thyme
- 1 bay laurel leaf
- ¼ cup heavy cream
- Heat a pan over medium-high heat.
- Melt one tablespoon of butter and add one tablespoon of olive oil.
- Liberally season your scallops with salt and pepper.
- Carefully place the scallops in the pan and give a squeeze of lemon over top.
- Sear for 1-2 minutes, flip and give another squeeze of lemon. Sear for another 1-2 minutes.
- Remove the scallops from the pan, add your shallots and bay leaf, and turn the heat down to medium.
- Stir frequently to sauté your shallots lightly; about 5 minutes.
- Pour in your lemon juice and whisk to pull up the fond.
- Turn the heat to medium-low and add the garlic, bay leaf, thyme, truffle liquid, and additional two tablespoons of butter. Simmer gently for about 3 minutes, whisking occasionally.
- Optional step, strain the sauce to remove the bay leaf and large pieces of garlic, shallot, and thyme. Return to pan.
- Stir in the black truffle and add the scallops back to the pan. Cook for another minute, just to warm the scallops.
- Place the scallops on a plate and drizzle the sauce over top.