Elevate your dishes like never before with La Rustichella, a delicious range of luxury truffle-based products that promise to breathe new life into your cooking.
Sourced from Italy, La Rustichella’s range is the perfect store cupboard standby to enhance any recipes. Whether you like to cook Indian, Asian, European or traditional recipes, a little touch of truffle could be just what your meal needs to provide that added flavour boost.
La Rustichella’s selection of products are created using four carefully-selected truffles; tuber melanosponum vitt, tuber magnatum pico, tuber aestivum vitt, tuber albidum pico. Using these beautiful truffles as a base, La Rustichella’s range includes everything from sliced black and white truffle, to truffle flavoured butter, olive oil, honey, paté and powder, offering consumers a range of products that lend itself to a range of applications.
Here are five delicious recipe ideas from La Rustichella using Italian truffles.
Cheeseburgers with truffle mayonnaise
Serves: 4
Time: 20 mins
Difficulty: Easy
Ingredients
For the burgers (4 pieces)
600g ground beef
Salt and pepper, for seasoning
30ml La Rustichella Truffle Oil
1 onion, peeled and finely chopped
1 small glass of Cognac
4 slices Cheddar cheese
4 burger buns
80g La Rustichella black truffle pâté
For the mayonnaise
2 eggs
30g black truffle pâté
50ml truffle oil
200ml sunflower oil
Salt
Method
- Put the beef in a bowl, add salt and pepper and mix with the truffle oil.
- Make 4 circular hamburgers, weighing about 150g each.
- Place all the ingredients for the mayonnaise in a blender and mix on a medium speed until it reaches the consistency of mayonnaise.
- Place the onion in a frying pan and cook until soft, deglaze with a small glass of cognac.
- Cook the burgers under the grill or in a grill pan. Once cooked to your liking, top with the Cheddar.
- Cut the rolls and spread the black truffle pate inside, put the cheese-topped hamburger between the bun and complete with onion and mayonnaise on the top to serve.
Truffle pinsa and figs
Serves: 4
Ingredients
Pizza dough
Extra virgin olive oil to taste
12 fresh figs
100g sweet gorgonzola
16 pecans
10g ground coffee microgreens
Flakes of black salt to taste
80g black truffle honey
Method
- Roll the pizza dough to 1cm thick. Using a 15 cm diameter pastry cutter, cut out 4 discs of dough (“pinsa”); sprinkle with extra virgin olive oil, and bake for 13-15 minutes at 180°C in a preheated oven.
- On a plate, place a disc of cooked dough in the centre; cut the figs into slices and arrange them on top then add about 25g of gorgonzola cheese (4-5 pieces), 4 pecans, and sprinkle with ground coffee.
- Decorate with the microgreens, add a drizzle of olive oil and black salt flakes. Finish with a drizzle of black truffle honey.
Truffle ramen
Serves: 4
Time: 5-6 hours
Difficulty: Hard
Ingredients
For the meat
300g pork loins, sliced
5g salt
10ml sesame oil
20g fresh ginger
1 spring onion
100ml sake
100ml soy sauce
20g sugar
100ml water
For the marinated eggs
4 eggs 200ml water 50ml soy 50ml mirin
For the ramen
50ml sesame oil
1 garlic clove, peeled and crushed
1 spring onion, finely chopped
5g ginger, grated
2l dashi broth
20g kombu seaweed
100g black truffle pate
150g miso paste
100ml soy sauce
40g oyster sauce
25ml sake
25g sugar
320g noodles
Method
- First prepare the meat by putting all the ingredients in a pot and letting everything cook slowly for about an hour. Leave it to rest covered for another 2 hours.
- For the eggs, cook the eggs in boiling water for about 6 minutes. Cool them in chilled water and peel them. In a bowl, mix the water, soy and mirin and put the peeled eggs in it and marinate for about 2 hours.
- Now make the ramen. In a frying pan add the sesame oil. Once hot, cook the garlic, spring onions, grated ginger and add the dashi broth, the kombu seaweed and the black pate.
- Stir together the miso paste and soy sauce. When everything is boiling, stir the soy and miso paste into the ramen along with the oyster sauce, sake and sugar and turn off the heat.
- Cook the noodles according to the packet instructions. Drain and place in four bowls, top with the broth, pork slices, and eggs and serve.
Chinese steamed ravioli
Serves: 4
Time: 2 hours
Difficulty: Normal
Ingredients
For the dough
200g flour
100 – 150ml warm water
9g truffle powder
For the stuffing:
17ml sesame oil
200g ground pork
8.5g grated ginger
40ml concentrated chicken broth
8.5g sugar
50g sliced truffle carpaccio
5ml soy sauce
Salt and pepper
Method
- First make the dough by placing all the ingredients in a bowl and knead until fully combined.
- Let the dough rest by covering it with a cloth so it doesn’t dry out.
- Once ready, roll out the dough and cut into discs of about 10 cm diameter.
- Now make the stuffing. In a pan, put the oil and ground pork, let it cook for about 5 minutes and then add the rest of the ingredients, stir and turn off the heat and let cool.
- To serve, place a spoonful of stuffing in the middle of each disc of dough.
- Close them as if they are bags and place them on a bamboo steamer, resting on a piece of paper. Steam for about 8 minutes.
Truffle tiramisu
Serves: 4 – 6
Time: 2 hours
Difficulty: Easy
For the mascarpone cream
300g egg white
400g yolk
250g truffle honey
1000g mascarpone
For the tiramisu
1 pack of ladyfingers
1l coffee
Cocoa powder and cocoa nibs, to serve
Method
- First make the mascarpone cream by whipping the egg white with the help of an electric whisk to create peaks.
- Beat in the egg yolks with the truffle honey and add the mascarpone. Mix well until fully combined. Tip in the whipped egg whites and fold with a silicone spatula to make the cream.
- Dip the ladyfingers in the coffee one by one, and create the first layer of the tiramisu by covering the bottom of a deep trifle dish. Cover with some of the cream mixture, making sure the entire surface is covered.
- Do the same thing again to create another layer, then cover and put in the fridge.
- Refrigerate for at least 2 hours.
- Remove from the fridge, sprinkle with cocoa and some cocoa nibs, serve and enjoy!
All imagery credit: La Rustichella
