Recipes for Truffle Black

Ingredients

• Truffle Black
• Pizza dough
• Mozzarella cheese
• Tomato sauce
• Fresh basil leaves

Instructions

1. Preheat the oven to 425°F (220°C).
2. Roll out the pizza dough on a floured surface to your desired thickness.
3. Spread tomato sauce evenly over the dough.
4. Sprinkle mozzarella cheese on top of the sauce.
5. Add slices of Truffle Black evenly over the cheese.
6. Bake the pizza in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly.
7. Remove from the oven and garnish with fresh basil leaves.
8. Slice and serve hot.

Ingredients

• 1 cup Arborio rice
• 4 cups chicken broth
• 1/2 cup grated Parmesan cheese
• 1/2 cup dry white wine
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons butter
• 1 truffle black, thinly sliced

Instructions

1. In a large saucepan, melt butter over medium heat. Add onion and garlic, cook until softened.
2. Add Arborio rice, stirring to coat with butter. Cook for 2 minutes.
3. Pour in wine and stir until it is fully absorbed.
4. Add broth, one cup at a time, stirring continuously until each cup is fully absorbed before adding the next.
5. Once all broth has been absorbed and rice is al dente, remove from heat. Stir in Parmesan cheese and thinly sliced Truffle Black.
6. Serve immediately, garnishing with additional Truffle Black if desired.

Ingredients

• 2 cups of slightly expired Truffle Black
• 1 onion
• 3 cloves of garlic
• 4 cups of vegetable broth
• 1 cup of heavy cream
• Salt and pepper to taste

Instructions

1. 1. Chop the onion and garlic cloves.
2. 2. In a large pot, sauté the onion and garlic until they turn golden brown.
3. 3. Add the slightly expired Truffle Black and cook for another 5 minutes.
4. 4. Pour in the vegetable broth and bring to a boil.
5. 5. Reduce the heat and let the soup simmer for 20 minutes.
6. 6. Use an immersion blender or a regular blender to puree the soup until smooth.
7. 7. Stir in the heavy cream and season with salt and pepper to taste.
8. 8. Cook for an additional 5 minutes, allowing the flavors to meld together.
9. 9. Serve hot and garnish with a sprinkle of fresh herbs or a drizzle of truffle oil if desired.

Ingredients

• 200g expired Truffle Black
• 300g spaghetti
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• Salt and pepper, to taste
• Grated Parmesan cheese, for serving
• Fresh parsley, chopped, for garnish

Instructions

1. Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, and cook until fragrant, about 1 minute.
3. Add the expired Truffle Black to the skillet and cook for 2-3 minutes, stirring occasionally.
4. Add the cooked spaghetti to the skillet and toss until well coated with the truffle sauce.
5. Season with salt and pepper to taste. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
6. Serve the Truffle Black pasta hot, topped with grated Parmesan cheese and fresh parsley.
7. Enjoy!

Ingredients

• 200g expired Truffle Black
• Baguette, sliced
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• Salt and pepper, to taste
• Fresh basil leaves, for garnish

Instructions

1. Preheat the oven to 350°F (175°C).
2. Brush the sliced baguette with olive oil and place them on a baking sheet. Toast in the oven until golden and crispy, about 10 minutes.
3. In a small saucepan, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
4. Add the expired Truffle Black to the saucepan and cook for 2-3 minutes, stirring occasionally.
5. Season with salt and pepper to taste.
6. Spread the truffle mixture onto the toasted baguette slices.
7. Garnish each crostini with fresh basil leaves.
8. Serve the Truffle Black crostini as an appetizer or snack.
9. Enjoy!