CookEat Recipe
White Truffles with Parmesan, Bolognese Style
Very thin alternating layers of white truffle and Parmesan, briefly warmed in olive oil and finished immediately with lemon juice.
Method
Steps
Step 1
Gather the ingredients: 60 g fresh white truffle, Tuber magnatum, identified and sold for food by a competent supplier; About 60 g Parmesan, shaved into very thin slices; 3 tablespoons olive oil; 1 small lemon, juice only; Salt and black pepper.
Step 2
Keep the fresh truffle refrigerated in breathable packaging until use. Clean it just before preparing the dish, using a clean soft brush dipped in fresh water to remove all soil, then dry carefully. Use a clean board and utensils. This recipe and its image are not a guide to identifying wild fungi.
Step 3
Shave the truffle very thinly. Shave the Parmesan equally thinly, making roughly the same number of slices as the truffle. In a small shallow non-reactive heatproof dish, such as stainless steel, arrange alternating layers beginning with truffle. Season lightly with salt and pepper and pour the olive oil over them.
Step 4
Set over gentle heat. As soon as the oil and juices begin to bubble, squeeze the juice of the small lemon over the layers and remove the dish immediately from the heat. Serve at once in small portions. If desired, add just 5 g butter with the oil; this is additional and optional.
Step 5
For the raw white-truffle variation, clean 40 g food-grade white truffle as above, shave very thinly and season with a little salt, pepper and the juice of half a small lemon. Serve immediately. This variation contains no Parmesan or oil.
Step 6
For truffles with eggs, beat 4 eggs with salt and pepper. Melt 20 g butter in a pan, add the eggs and let them begin to set. Add 40 g cleaned white truffle in thin slices and stir gently until the eggs are just set and reach 74°C. Serve immediately. Allow about 20 minutes; these quantities form a separate 2-serving variation.
Step 7
For a small refrigerated truffle-in-oil batch, clean and thinly slice 30 g truffle. Warm gently in a small pan just until surface moisture has evaporated, season with a little salt and pepper, then add enough olive oil to cover, about 60 ml. Heat only until bubbling and remove from the heat. Transfer to a clean shallow food-safe container, cool promptly and refrigerate at 4°C or colder within 2 hours. Use within 2–3 days, or freeze promptly in small portions. Heating this mixture does not make it shelf-stable: never keep homemade truffle oil at room temperature, and discard it if storage time or temperature is uncertain.
Step 8
For rice scented with truffle, place 20 g cleaned, dry truffle with 200 g dry rice in a clean covered food-safe container in the refrigerator at 4°C or colder for just 12–24 hours. Remove the truffle and use it promptly in one of the preparations above. Cook the rice immediately after removing it from the refrigerator, following its packet directions. Do not keep the truffle-and-rice mixture in a warm cupboard or treat it as a long-term preserve.
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