Once again, we are proud to announce that we have black winter truffles in the middle of summer! That’s because Australian truffières – truffle farms – have succeeded where many have failed. After years of patience, they now produce cultivated truffles during their winter, which is June through August. Now you can enjoy the unmatched flavor of the winter truffle for another three months each year.
We wrote about it last summer on the blog, so click over to this truffle post if you want more information.
Celebrating a special occasion? You can serve filet mignon steaks with rich black winter truffles, as our easy Tournedos Rossini recipe proves. In the middle of the summer.
Or try this simple recipe for Creamy Pasta with Black Truffles … it requires only 4 ingredients, 1 pan, and 15 minutes to prepare. It’s kitchen alchemy at its best – a little pasta water and triple-cream soft cheese creates a silky sauce that’s the perfect canvas for heady black truffle.
- ½ pound linguini or tagliatelle pasta
- 1 tablespoon unsalted butter
- 3 ounces triple-cream soft ripened cheese, like St. Andre or Pierre Robert, rind removed and sliced
- Black Winter Truffle
- Bring 3 inches of generously salted water to boil in a large, straight-sided sauté pan over high heat. Cook pasta until al dente. Reserve 1 cup of pasta water before draining. Add drained pasta back to the pan over medium-low heat. Add butter and cheese. Using tongs toss to coat while adding enough pasta water to create a creamy sauce. Transfer pasta to serving plates. Generously grate truffle over pasta using a micro-plane or rasp-style grater. Serve immediately