The black truffle of Teruel (Tuber melanosporum) is one of the most coveted ingredients in European cuisine. Its intense aroma and unmistakable flavor elevate simple dishes to gourmet experiences. If you're wondering how to use black truffle at home, here you'll find practical recipes, tips, and combinations that always work: eggs, pasta, rice, pizza, meats, sauces, and creams. We also explain when to use fresh truffle and when to opt for preserves (slices in oil, truffle in its own juice) so you can enjoy it year-round.
The black winter truffle (Tuber melanosporum), known as the “black diamond,” grows underground and is harvested in winter. Its warty skin and dark flesh veined with white concentrate a unique aroma that flavors fatty and neutral foods (egg, butter, cream, potato, cheese), so small quantities are enough to transform a dish. At Degusta Teruel you'll find fresh, seasonal truffles and also preserved truffles for when they're not in season.
Make a truffle butter by mixing softened butter with grated truffle; let it sit to infuse. Cook the pasta al dente, reserve some of the cooking water, and emulsify it with the truffle butter for a silky sauce. Season with pepper and Parmesan cheese. You can also use ready-made truffle sauces and enhance them with a little fresh truffle at the end.
Ingredients (4 servings)
25–35 g fresh black truffle (sliced + grated)
40 g butter
1 leek (white part only), 1 shallot
400 ml of mild poultry or vegetable broth
300 ml of 35% mg cream (or half cream + half whole milk for lighten)
1 medium potato (150 g), optional, for body
Fine salt, white pepper
A splash of dry sherry or white wine (optional)
For homemade truffle cream: sauté truffle, butter, and cream; adjust with stock, salt, and pepper; blend and strain. You can also prepare a quick sauce with beef stock and grated truffle to top sirloin steaks, chicken, or fresh pasta. If you don't have fresh truffles, use truffles in their own juice or truffle slices in oil, and add some of the preserving liquid to enhance the flavor.
Ingredients (4 servings)
320 g of long pasta (fresh tagliolini/tagliatelle)
50–60 g of quality butter
20–30 g fresh black truffle (grate + slice)
40 g finely grated Parmigiano Reggiano or cured Albarracín Cheese
Coarse salt
A gourmet side dish that transforms any meat or fish dish.
Ingredients:
1 cauliflower
50 g butter
40 g toasted hazelnuts
15–20 g truffle
oil
salt.
Blanch the cauliflower for 5 minutes in salted water. Drain.
Roast at 200°C for 30–35 min with oil and salt.
Crush hazelnuts with a little broth/water until creamy; Heat and emulsify with browned butter. Serve the cauliflower with the cream, shaved truffle, and chopped hazelnuts. Tip: Add a touch of lemon for a lift.
A gourmet accompaniment that transforms any meat or fish dish.
Ingredients:
500 g of potatoes
50 g of butter
100 ml of milk hot
Grated black truffle or truffle oil
Salt
Preparation:
Cook the potatoes and mash them until smooth. Add butter and milk until you achieve a creamy texture. Stir in grated truffle or a few drops of truffle oil just before serving.
A sophisticated tartare, where the truffle provides the umami touch that elevates the raw meat. The cured yolk gives it a creamy texture and a deep flavor.
Ingredients:
150 g of beef tenderloin minced with a knife
1 cured egg yolk (can be soy or salt)
½ black truffle
Extra virgin olive oil
Dijon mustard, Worcestershire sauce, salt and pepper
Preparation:
Mix the meat with mustard, Worcestershire sauce, salt and oil. Shape in a ring. Place the egg yolk on top and finish with shaved truffle. Serve cold with thinly toasted bread.
Finally, below you'll find a place to get quality products so you can surprise your guests at home with easy recipes, and with a touch of black truffle, giving your dish that wonderful essence of black truffle.
