Ten ideas to bring to the table

Ingredients

- D.O.S. Truffle Sauce 80 g - 2 eggs and one egg yolk - extra virgin olive oil as needed - salt as needed - pepper as needed - 1 clove of garlic - butter

Procedure

In a bowl, mix one heaping tablespoon of oil, one clove of garlic, a pinch of pepper, and two heaping teaspoons of truffle sauce. Remove the garlic before cooking.

Crack the eggs into a bowl and mix them with salt, pepper, and truffle sauce. Transfer the mixture to a buttered non-stick pan. Cook briefly over medium-low heat, stirring until soft and creamy.

Plate and finish with a drizzle of extra-virgin olive oil. For an indulgent version, serve with 4 slices of bread topped with grated Parmesan or Pecorino. Bake them in a fan oven at 170 degrees and remove them when the cheese is melted and stringy.

Ingredients

- D.O.S. Truffle sauce 80 g - two beef medallions of approximately 150 g each - extra-virgin olive oil - salt - pepper - butter - rosemary - garlic - 4 medium potatoes

Procedure

Place the two medallions in a bowl with two tablespoons of oil, a handful of salt, a handful of pepper, two garlic cloves, a few sprigs of rosemary and truffle sauce. Massage the meat for about 5 minutes, then let it rest for 20 minutes. Remove the garlic before cooking.

Peel the potatoes.

Cut them into irregular cubes.

Arrange them in a baking tray lined with parchment paper and season with rosemary, oil, salt and pepper.

Cook the potatoes in a preheated oven at 200° for about 30 minutes.

Heat a non-stick pan with a drizzle of oil. Cook the meat over medium heat for about 6 minutes per side, until a crust forms, taking care not to burn the truffle sauce.

Lower the heat and add a sprig of rosemary and a knob of butter, as desired. When the butter has melted, tilt the pan slightly. Collect the cooking juices with a spoon and pour them over the meat several times to keep it tender and juicy.

Cover and let rest for 5–10 minutes.

Serve the medallions whole or cut into strips, accompanied by the roasted potatoes and some of the cooking juices.

Ingredients

- D.O.S. Truffle sauce 190 g - Egg tagliolini 500 g - oil - salt - pepper - cooking water (if necessary)

Procedure

Bring a pot of water to a boil, add a handful of salt, and cook the tagliolini.

Pour the truffle sauce into a bowl and add a pinch of pepper and salt.

Drain the pasta and transfer it to a lightly oiled non-stick pan. Add the truffle sauce and stir.

If necessary, add a ladleful of the cooking water a little at a time until you reach the desired creaminess.

Plate and finish, if desired, with cheese or other toppings.

Ingredients

160 g Carnaroli rice; 40 g black truffle sauce; approximately 600 ml hot vegetable stock; 20 g butter; 20 g Parmesan; salt to taste.

Procedure

1. Toast the rice in a saucepan for 2 minutes.
2. Add the hot broth little by little and cook the rice according to the package instructions.
3. Turn off the heat, add the butter, Parmesan, and truffle sauce. Stir gently.
4. Let it rest for one minute, adjust the consistency with a little broth, and serve immediately.

Ingredients

400 g of potato gnocchi; 40 g of truffle butter sauce; 20 g of Parmesan; a little cooking water; salt to taste.

Procedure

1. Cook the gnocchi in salted water according to the package instructions.
2. Gently heat the butter sauce with two tablespoons of cooking water.
3. Drain the gnocchi and add them to the sauce.
4. Remove from the heat, add the Parmesan, stir, and serve.

Ingredients

150 g of lasagna sheets; 250 g of cleaned button mushrooms; 300 ml of béchamel sauce; 50 g of truffle sauce; 30 g of Parmesan; 1 tablespoon of oil; salt to taste.

Procedure

1. Slice the mushrooms and cook them in a pan with the oil for 10 minutes.
2. Spread a layer of béchamel sauce in a small baking dish.
3. Alternate layers of pasta sheets, béchamel, mushrooms, a little truffle sauce, and Parmesan. Finish with béchamel and Parmesan.
4. Bake at 180 °C for approximately 30–35 minutes, also checking the pastry sheet instructions. Let rest for 5 minutes.

Ingredients

500 g of already-risen pizza dough; 200 g of well-drained mozzarella; 50 g of truffle sauce; 1 tablespoon of extra-virgin olive oil.

Procedure

1. Preheat the oven to 250 °C or to the maximum temperature indicated for your baking tray.
2. Spread the dough in the baking tray and top with oil and drained mozzarella.
3. Bake for approximately 12–18 minutes, until the base and edge are well cooked.
4. Distribute small spoonfuls of truffle sauce over the hot pizza and serve.

Ingredients

6 small slices of rustic bread; 100 g of fresh spreadable cheese; 30 g of black truffle sauce; 1 teaspoon of extra-virgin olive oil.

Procedure

1. Toast the bread in a pan or in the oven.
2. Work the cheese with the oil to soften it.
3. Spread the cheese on the crostini and finish with a little truffle sauce.
4. Serve immediately while the bread is still crispy.

Ingredients

500 g of potatoes; 2 tablespoons of extra-virgin olive oil for cooking; white truffle-flavored seasoning, a few drops to taste; salt as needed.

Procedure

1. Cut the potatoes into similarly sized wedges and pat them dry.
2. Season with extra-virgin olive oil and salt, then arrange them on a baking tray without overlapping.
3. Bake at 200 °C for approximately 35–40 minutes, turning them halfway through.
4. Once out of the oven, finish with a few drops of truffle dressing and serve.

Ingredients

180 g of spaghetti; 70 g of guanciale; 3 pasteurized egg yolks; 35 g of grated pecorino; 25 g of truffle sauce; pepper and salt to taste.

Procedure

1. Sauté the guanciale in a pan until golden.
2. Mix the pasteurized egg yolks with the pecorino and a little pepper.
3. Cook the spaghetti, reserve a little of the cooking water, and drain them into the pan with the guanciale.
4. Off the heat, combine the egg yolk cream and truffle sauce. Stir, adding a little cooking water for a creamy consistency. Serve immediately.