Type what you have

Ingredients

• ✓ black truffle salt
• butter
• olive oil
• phyllo dough
• egg white
• parmesan cheese
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Cut 2 sheets of parchment paper to fit on a baking sheet. Combine melted butter and truffle oil in a small bowl.
2. 2 Place 1 sheet of parchment on a flat work surface. Gently place 1 sheet of phyllo dough on top. Brush lightly with the butter mixture right up to the edges, being careful not to tear the sheet. Place another sheet of phyllo on top. Press down to remove any air pockets, and brush with butter. Repeat 3 more times. Brush the 5th and last sheet with egg white instead of butter. Sprinkle with 1/2 of the Parmesan cheese, truffle salt, and pepper.
3. 3 Cut the phyllo into 40 squares, or into the shape of your choice, using a pizza cutter. Slide the whole parchment sheet onto the baking sheet.
4. 4 Bake in the preheated oven until lightly browned, 6 to 8 minutes. Keep a close eye on them, as they tend to brown quickly. Remove parchment sheet from baking sheet and let cool.
5. 5 Repeat process with remaining ingredients. Let crackers cool and serve immediately, or store at room temperature in a sealed container.

By France Cevallos

Ingredients

• ✓ black truffle salt
• baby bella mushroom
• olive oil
• balsamic vinegar
• thyme
• water
• half-and-half
• polenta
• swiss cheese
• salt
• black pepper
• parmesan cheese
• half-and-half

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Place mushrooms in a large baking dish, gill-side up. Drizzle olive oil and balsamic vinegar over mushrooms. Crush thyme between your fingers; sprinkle over mushrooms.
3. 3 Bake in the preheated oven until tender, about 20 minutes. Transfer to a plate using tongs. Leave any accumulated juices in the baking dish.
4. 4 Bring water and half-and-half to a boil in a large pot. Add polenta in a steady stream, whisking constantly. Reduce heat and cook, stirring constantly, until thickened, about 10 minutes. Remove from heat. Add Swiss cheese, sea salt, and pepper; stir until cheese is melted.
5. 5 Pour hot polenta into the same baking dish used to bake the mushrooms. Smooth the top with a spatula. Arrange mushrooms, gill-side up, in the polenta. Sprinkle Parmesan cheese on top.
6. 6 Bake in the preheated oven until mushrooms are soft, about 20 minutes. Remove from oven and garnish with truffle salt.

By LauraF

Ingredients

• ✓ black truffle salt
• egg
• all-purpose flour
• salt
• baking powder
• bread crumb
• canola oil
• lemon zest

Instructions

1. 1 Immerse 6 eggs in a large pot or heat-proof container of water with a sous vide cooker. Set temperature to 148.1 degrees F (64.5 degrees C); cook for 1 hour. Let eggs cool in a bowl of tepid water for 10 minutes.
2. 2 Turn on your kitchen faucet to very low. Crack each cooked egg carefully into your hand; let the white drip away under the water. Place yolks in a bowl.
3. 3 Combine flour, sea salt, and baking powder in a small bowl. Whisk the remaining egg in a second bowl. Spread bread crumbs onto a plate.
4. 4 Heat about 1 1/2 inches oil in a deep saucepan over medium heat to 360 degrees F (182 degrees C).
5. 5 Roll one yolk gently in flour mixture. Dip into beaten egg; let excess drip back into the bowl. Roll in the breadcrumbs. Place breaded yolk onto a plate. Repeat with remaining yolks.
6. 6 Lower yolks carefully into hot oil, in batches if necessary. Fry until lightly golden brown, about 30 seconds. Transfer to a paper-towel-lined plate to drain. Repeat frying and draining if necessary. Sprinkle lemon zest and truffle salt on top.

By Seattle Food Geek

Ingredients

• ✓ black truffle salt
• cooking spray
• cellentani pasta
• heavy cream
• egg white
• mushroom
• gruyere cheese
• bacon
• gorgonzola cheese
• shrimp

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 8x10-inch glass baking dish with cooking spray.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in cellentani and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 13 minutes. Drain.
3. 3 Combine cream, egg white, and truffle salt in a large bowl. Mix well. Add mushrooms, Gruyere cheese, bacon, and Gorgonzola cheese. Toss to combine. Add shrimp and toss again. Mix in cellentani pasta with a wooden spoon until evenly distributed.
4. 4 Pour pasta mixture into a the prepared baking dish.
5. 5 Bake in the preheated oven until top is bubbling and shrimp is opaque, 25 to 30 minutes.

By Balancing Cinderella Recipes

Ingredients

• ✓ black truffle salt
• cheese gnocchi
• shallot
• pinot grigio wine
• garlic
• butter
• black truffle oil
• grana padano cheese
• black pepper
• 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 salt
• pork shoulder
• white pepper
• olive oil
• black truffle 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