Recipe: truffle butter, delicious in pasta

A good basis for a truffle dish is a truffle butter made from fresh truffle. A luxury for those who live in rural Italy and have a truffle dog or a truffle pig. Everyone else has to rely on the specialty store (or on a nice neighbor, of course).

Anyway: with truffle butter you can make a delicious pasta dish. And it doesn't have to be expensive.

This is how you make truffle butter

It's very easy:

1. Finely rub the truffles through a sieve and mix them with the egg butter.
2. Shape into a roll and wrap in aluminum foil. Let it set in the refrigerator.
3. Make sure the butter is soft, but not runny. Grate and mix it and put a jar of canned truffle butter next to it and you will notice that the two actually have little to do with each other.
4. It is best to add the truffle butter at the end, otherwise the whole kitchen will smell of truffle, but there will be little left on the plate.

Truffle butter: 5 to 10 grams per 100 grams of pasta

This way you can add the truffle butter to a pasta or risotto at the last. Keep in mind that you have limited the amount of butter and or oil in the preparation of the dish because of this addition.

For a dish, an addition of about 5 to 10 grams of summer truffle per 100 grams of pasta or as butter over or through the meat is sufficient. More is also possible, of course, but then it will end up in the paper.

Not cheap, but not much needed either

Last summer, truffles in Italy cost € 100 per kilo. In a dish like this you only need about 1 to 2 euros per person.

Buon appetito!