Type what you have

Ingredients

• ✓ black truffle oil
• heavy cream
• parmesan cheese
• butter
• salt
• black pepper

Instructions

1. 1 Combine heavy cream and truffle oil in a saucepan over high heat; bring to a boil. Stir in Parmesan cheese, butter, salt, and pepper. Cook, stirring frequently, until the sauce has a smooth and creamy consistency, about 5 minutes.

By rshah

Ingredients

• ✓ black truffle oil
• cheese gnocchi
• shallot
• pinot grigio wine
• garlic
• butter
• grana padano cheese
• black pepper
• black truffle salt
• black truffle
• grana padano cheese
• black sea salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook gnocchi in boiling water until they float to the top, 2 to 4 minutes. Drain gnocchi, reserving 1/4 cup cooking water.
2. 2 Bring shallots, wine, and garlic to a boil in a large sauté pan. Reduce heat and simmer until reduced by half, 5 to 7 minutes. Add butter and cook until melted. Stir in truffle oil until well distributed. Add reserved 1/4 cup cooking water, gnocchi, and 1 cup Grana Padano cheese; toss until evenly coated and cook over medium-low heat until warmed through and cheese is melted. Add black pepper and black truffle salt; toss well.
3. 3 Transfer to a large serving bowl. Top with shaved truffles and 1 tablespoon Grana Padano cheese. Season with black sea salt and black pepper.

By Banging Meals

Ingredients

• ✓ black truffle oil
• pork shoulder
• black truffle salt
• white pepper
• olive oil
• black truffle butter
• red potato
• yellow onion
• parsnip
• celery
• white mushroom
• garlic
• white wine
• vegetable broth
• all-purpose flour
• parsley

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Pat pork shoulder with kitchen towels or paper towels to remove any excess moisture. Season all sides evenly with truffle salt and white pepper.
3. 3 Heat olive oil and truffle oil in a large Dutch oven over medium-high heat. Add pork shoulder to the hot oil and brown thoroughly on all sides, 3 to 5 minutes per side. Transfer meat to a plate.
4. 4 Lower heat to medium and melt 2 tablespoons truffle butter in the Dutch oven. Add potatoes and season with truffle salt and white pepper. Saute until potatoes are golden brown but not cooked through, about 10 minutes. Transfer potatoes to a large bowl.
5. 5 Add onions, parsnips, and celery to the pot; cook until softened, adding more olive oil to prevent burning if necessary, about 5 minutes. Add mushrooms and cook until softened, about 3 minutes. Add garlic and cook until fragrant, 1 to 2 minutes. Transfer vegetables to a medium bowl.
6. 6 Return heat to medium-high and pour in wine; bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add pork back to the pot and surround it with browned potatoes. Add vegetable broth until liquid covers the potatoes.
7. 7 Cover and bake in the preheated oven for 45 minutes. Flip the pork and bake an additional 45 minutes. Transfer 2 to 3 cups cooking juices to a bowl and set aside for sauce. Baste the pork in the pot with the remaining cooking juices. Add onion-mushroom mixture, cover, and bake until vegetables are tender and pork is done, 15 to 20 minutes longer. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
8. 8 Meanwhile, melt remaining 2 tablespoons truffle butter in a saucepan over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the reserved cooking juices into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes.
9. 9 Serve pork with vegetables, potatoes, and sauce. Sprinkle with fresh parsley.

By Jennifer Botting

Ingredients

• ✓ black truffle oil
• edamame
• garlic
• ginger
• water
• olive oil
• soy sauce
• black pepper
• dumpling wrapper

Instructions

1. 1 Bring a pot of water to a boil; add edamame. Cook in the boiling water for 3 to 4 minutes.
2. 2 Strain and transfer edamame to a food processor; add garlic, ginger, 4 tablespoons water, truffle oil, olive oil, soy sauce, and pepper. Puree until completely smooth. Taste and adjust seasoning if necessary.
3. 3 Set a small bowl of water on the table alongside dumpling wrappers and stuffing mixture.
4. 4 Take one dumpling wrapper, dip the tip of your index finger in the bowl of water, and rub it along the rim of half of the wrapper rim, making a half-moon shape. Take a small spoonful of stuffing and place in the middle of the wrapper. Gently fold dumpling in half, pressing down the ends so it is sealed. Repeat until all dumplings are made.
5. 5 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add dumplings, cover, and steam until wrapper is soft, 3 to 5 minutes.

By bpetish