- Keep your truffle dry, you may do this with a white napkin or paper towel.
- If there is any moisture or mold forming, gently wipe off with a paper towel.
- Keep your truffle refrigerated – they do not do well at either room temperature or below freezing – you want to mimic its habitat in the cool soil in France in December.
- We pack our Truffles in imported Arborio Rice from Piedmont, Italy, grown in the foothills of the Alps. This rice can be added to your rice measurements for your favorite Risotto Dish as it does absorb some flavor.
- Keep your container tightly sealed when not shaving your truffle to keep the aroma impact high.
- Each Extra Grade Black Winter Perigord has a small slice out of it. This is done in Europe as a quality and authenticity check and to inspect the marbling.
- Shave your Truffle from its 1st cut when starting and then always from the same place if you have a partial truffle. This will help maintain its highest Natural flavor and aroma.
- Slice as thinly as possible for maximum impact. This can be best done with a Truffle Shaver or fine microplane or fine grade on a cheese grater.
- Do not cook with Fresh Truffles unless adding to fat as the aroma will cook away.
- Truffles are best enjoyed shaved on HOT food at the last moment before eating. This is best done over the dish with the lucky person who will be eating it seeing and smelling. Food Foreplay at its best!
- Figure 5-6g per main dish, 2-3 grams per small dish per person for planning purposes. To put in perspective, a gold ball sized Truffle is about 28g or 1oz.
FUN Things to upgrade your lifestyle with your truffle
- Shave on Hot Pizza just before eating.
- Get a Deli of Hot Wonton Soup. Open the container, shave in truffles, close the lid and let steep for 15-20 minutes. The aroma will explode when you open the container. Eat out of the container with a plastic spoon so as to not be pretentious and to not have the metallic taste of a metal spoon with your 1st taste. We in LUSH LUSH LAND call this ‘Haute White Trash’. Don’t knock it ‘till you try it.
- It is difficult to find a pasta dish that is not improved with fresh truffles.
- Killer on a HOT Chicago Dog.
- Korean Fried Chicken + Fresh Truffles + Grower Champagne Yoh. You have not truly lived until you have done this.
- Put inside your grilled cheese before grilling or broiling. The fat in the cheese will absorb the truffle flavor and aroma.
- Truffle Frites – yes Please. Splash of Regalis Truffle Oil + a few slices of fresh truffle. If on the patio at LUSH, our Deep Butter Kennebec Frites and fresh truffles are a patio fireside treat.
- Place a slice inside a hot soup dumpling just before eating. Then channel Meg Ryan’s moan in When Harry Met Sally. We recommend Hing Kee for authentic, handmade Shanghai style soup dumplings in Chinatown. BYOB so stop by LUSH before going. They have heated patios so bundle up, grab your social bubble homies, bring some Champagne, Riesling and Pinot Noir (bring your own wine glasses – theirs are awful). fill your face with hot dumplings and truffles and live large, safely and affordably.
- Try your truffles shaved on a lightly warmed dark chocolate bar.
- Shave onto Consommé, a Grilled Steak, Roast Chicken or Grilled Fish to take your dish to a new level.
- Order Coq-Au-Vin Grand-Mere https://www.lushwineandspirits.com/products/coq-au-vin-grand-mere or Shortrib Beef Bourguignon https://www.lushwineandspirits.com/products/18-hour-braised-shortrib-beef-bourguignon either hot from LUSH or prepared from our cooler to warm up at home and then Make it Rain all over them just before eating. ‘Make it Rain’ aka shave truffles until you cannot see the dish below.
Ideas? Questions? Concerns? Text our truffle HOTLINE at 312.213.4878
Great Food Porn Pics? Hit us up on Instagram @LUSHwine or tag #LUSHtruffles
- 6oz Fresh LUSH Tagliatelle
- 100ml Bottle Regalis Truffle Oil, you will use just over half a bottle
- 4oz+ Fresh Bellwether Farm Ricotta
- 4oz Shaved 24 Month Parmigiano Reggiano
- 3 Pinches LUSH Italian Herb Salt/Pepper Blend
- 14g Fresh Winter Black Perigord Truffles
- Finely Chopped Chives (optional)
- Bring 4 Quarts COLD well-salted water to a rapid, vibrant boil
- Warm your plates for this dish
- Have your truffle and shaver on standby and wine open. Champagne or Barbaresco are our favorites. Brunello, Chianti Classico, Amarone, Barbera and funky Pinot Noir work as well. Belgian Ale does not suck with this dish either. If you have not had a glass yet, pre-game a little to work up an appetite.
- NOTE: This dish is meant to be devoured as soon as it is made, so have EVERYTHING else ready.
- Play some Italian Opera LOUD, it’s time to get real.
- Add 6oz LUSH Tagliatelle, Hand Made with Yuppie Hill Eggs and Bob’s Red Mill Semolina, to water. Boil 7-8 minutes, a touch more if not yet tender. You want it to be al dente, but not too toothsome. It should wiggle when you pull out a test strand.
- Set aside an ounce of the pasta water, drain the rest.
- In a Saute pan, add 50ml, just short of 2oz, of Regalis Truffle Oil and all the pasta plus the ounce of reserved pasta water ‘to marry the pasta’ (Italian Grandma Karma is a good thing here). If you were too buzzed and dumped all the pasta water, substitute with a splash of whatever wine you are drinking.
- Add 3 pinches of our herb salt and pepper blend.
- Stir to warm the oil and pasta and combine. Add 2oz Shaved Parmesan (half of the container if you got our kit) and combine. Have a taste and add more salt and pepper if necessary.
- Plate your pasta on a HOT plate (90 seconds in the microwave or 5 minutes in the oven – this will keep your pasta hot and truffles aromatized.
- Add two generous quenelles (big fancy spoonfuls) of Fresh Ricotta to your pasta.
- Drizzle a touch more truffle oil over the Ricotta, crack on fresh pepper and add the rest of the Parmesan. Add Finely Chopped Chives (optional).
- Make it rain truffles and eat.
Truffled Eggs – Good any time of the day or night
- 3 Yuppie Hill Eggs
- 1 tablespoon Bellwether Farms Crème Fraiche
- 1 tablespoon unsalted butter
- Nonstick pan
- 1 slice Hewn Country loaf – toasted
- Fresh Truffles
- 1 or 2 glasses of Palo Cortado or Amontillado Sherry
Heat your plate in the microwave for a minute or two (or micro-wah-vay if you are Nigella Lawson), this is one of the best uses of a microwave.
- Beat the eggs with the Crème Fraiche until slightly frothy
- Heat pan on high
- Add the butter, melt
- Turn pan down to low
- Add the eggs, Stir constantly until soft curds form
- Do not overcook the eggs
- Place the eggs on the heated plate Finish with Malden salt (or Sel Gris or Fleur de Sel – any excellent finishing salt) and fresh ground black or white pepper
- Now make it rain fresh truffles
- Grab your toast, and Palo Cortado Savor your beautiful eggs.
- Repeat all above – this is LIVING
- LUSH sells the same wild burgundy snails that Daniel Boulud and Thomas Keller use – now there’s an endorsement
- Place a snail in each shell or in an escargot broiling tin or on a broiler safe dish
- Dollop with garlic herb butter and roast 10-15 minutes at 400F until hot and bubbly and the butter has begun to brown
- Place on a warm serving dish, drizzle with truffle oil, squeeze on some fresh lemon and make it rain with fresh truffles
- Serve with grilled bread to sop up every last morsel
Adopted from Kay Chun, NY Times
This easy baked risotto eliminates the constant stirring required in traditional risotto recipes. It’s laden with vegetables, namely kale and spinach, but other leafy greens like Swiss chard or collard greens would work equally well. If you happen to have some extra asparagus, sub it in for the peas. This risotto makes a great starter or side dish, but you can also turn it into a vegetarian main course by using vegetable or mushroom stock in place of the chicken broth, and topping it with sautéed mushrooms, a fried egg or crispy tofu slices. Leftovers can be refrigerated for two days and reheated with more broth, or repurposed into crunchy rice cakes or arancini. Simply form into patties or balls, coat in breadcrumbs and shallow-fry until golden and crunchy. LUSH Upgrade: just before serving HOT bowls of risotto, make it rain or drizzle with Regalis Truffle Oil
- 2 tablespoons extra-virgin olive oil
- 1/2 cup finely chopped yellow onion
- 1 small garlic clove, minced
- 1 cup Arborio rice (about 7 ounces)
- Kosher salt and back pepper
- 4 ounces green or lacinato kale (about 1/3 bunch), stems separated and thinly sliced, leaves stacked and cut into 1/4-inch-thick ribbons (about 4 packed cups)
- 3 1/2 cups low-sodium chicken broth
- 4 ounces baby spinach (about 4 packed cups)
- 1 cup frozen peas, thawed
- 3/4 cup grated Parmesan (3ounces), plus more for garnish
- 3 tablespoon lemon juice
- Heat oven to 375 degrees. In a large Dutch oven, heat oil over medium. Add onion and cook, skirting occasionally, until softened, about 3 minutes. Add garlic and stir until fragrant, 1 minute. Add rice, season with salt and pepper and still until coated in oil and lightly toasted, 2 minutes.
- Add kale, season with salt and pepper, and stir until wilted, 30 seconds. Add broth and bring to a boil over high heat.
- Cover and bake until almost all of the liquid is absorbed and rice in tender, about 20 minutes.
- Stir in spinach and peas until spinach is wilted. Add parmesan, butter and lemon juice, and stir until well blended and saucy. (Liquid will continue to absorb as risotto sits.) Season with salt and pepper. Serve in bowls and top with more parmesan.