Best 2 Black Truffle Pork And Vegetables Recipes

BLACK TRUFFLE PORK AND VEGETABLES

Black Truffle Pork and Vegetables image

I have watched the TV chefs use black truffle in dishes for years and have always wanted to try it. I couldn't locate whole truffles, but found truffle-infused items like salt, butter, and oil. This was more economical and still imparted that black truffle flavor. This was my first taste, and results were amazing. I am now a black truffle fanatic for life. This recipe below is one I am extremely proud of and I hope you will take the risk and try it for yourselves. Yay for the black truffle!

Provided by Jennifer Botting

Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes

Time 2h35m

Yield 8

Number Of Ingredients 16

Ingredients

1 (2 pound) pork shoulder
black truffle salt to taste
freshly ground white pepper to taste
1 tablespoon olive oil, or more if needed
2 tablespoons black truffle oil, or more to taste
4 tablespoons black truffle butter, divided
8 large red potatoes, cut into large chunks
3 yellow onions, coarsely chopped
3 large parsnips, peeled and chopped
2 stalks celery, chopped
10 large white mushrooms, quartered
4 cloves garlic, minced, or more to taste
1 cup white wine
2 cups vegetable broth, or more as needed
2 tablespoons all-purpose flour
¼ cup roughly chopped fresh Italian parsley

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Pat pork shoulder with kitchen towels or paper towels to remove any excess moisture. Season all sides evenly with truffle salt and white pepper.
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.
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.
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.
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.
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).
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.
Serve pork with vegetables, potatoes, and sauce. Sprinkle with fresh parsley.

Nutrition Facts : Calories 649.2 calories, Carbohydrate 87.4 g, Cholesterol 59.8 mg, Fat 22.7 g, Fiber 12.7 g, Protein 22.1 g, SaturatedFat 8.5 g, Sodium 236 mg, Sugar 13.1 g

BLACK TRUFFLE BALSAMIC VINEGAR

Black Truffle Balsamic Vinegar image

Ohhh lalalalalala! Oh so chic! Top of the top gift for a gourmet. Imagine that drizzled over sautéed portobello mushrooms. From the book "Huiles et Vinaigres, des origines à votre table" from Lucie Pinault and Phillipe Degrois.

Provided by Mad Maryno

Categories Vegetable

Time 10m

Yield 1 cup

Number Of Ingredients 2

Ingredients

1 cup balsamic vinegar (the greatest you can find)
1 ounce black truffle (cleaned, peeled and cut into fine fine slices)

Steps:

Put the balsamic vinegar and the truffles in a clean, sterilized jar. Let stand for a month in a dark and dry place.
Put into a nice, clean, sterilized bottle and offer to someone you love.

Nutrition Facts :

Tips:

Make sure to use fresh, high-quality ingredients. This will make a big difference in the final flavor of your dish.
Don't be afraid to experiment with different flavors. Black truffle is a versatile ingredient that can be paired with a variety of other ingredients to create delicious and unique dishes.
Be patient when cooking with black truffle. It is a delicate ingredient that can easily be overcooked. Cook it slowly and gently to preserve its flavor.
Serve black truffle dishes immediately. This will help to ensure that the truffle flavor is at its peak.

Conclusion:

Black truffle is a luxurious and flavorful ingredient that can be used to create a variety of delicious dishes. By following these tips, you can create restaurant-quality black truffle dishes at home. So next time you're looking for a special ingredient to add to your next dish, reach for black truffle. You won't be disappointed.