Truffle Recipes

Winter harvested, then hand sliced and freeze-dried to seal in the unique flavours and aroma of fresh truffle.

Enjoy a cuisine experience all year around. For the best results serve on hot or warm food. NZD pricing and ordering details are available here.

TRUFFLE RAVIOLI Serves 4 people

INGREDIENTS
• 400 gams of three cheese (or similar) Ravioli
• 1.5 litres of game, chicken or vegetable consommé
• 50gm parmigiano reggiano, finely grated to serve
• 1 tbsp (firmly packed) flat-leaf parsley, finely chopped
• 5gm River Road Truffle Slices

METHOD
Heat the consommé to simmer. Then bring a large saucepan of salted water to the boil and cook the ravioli for the recommended time (3-4 minutes) until al dente. Drain the ravioli. Distribute the hot consommé evenly between 4 warmed serving bowls. Carefully place the ravioli into each bowl. Sprinkle with the parmigiano, a little parsley and the truffle slices. Serve immediately with warm baguette.

TRUFFLE OMELET Serves 3 people

INGREDIENTS
• 3 eggs
• 2 tbsp pouring cream
• 20gm unsalted butter
• 5gm River Road Truffle Slices

METHOD
Using a fork, lightly whisk eggs and cream in a bowl and season to taste with sea salt and freshly ground white pepper. Melt butter in an 18cm non-stick frying pan over medium heat until foaming, add egg mixture and cook for 3-5 minutes, using a fork to push edges into centre of pan and allowing uncooked mixture to run to edge of pan, or until base and edges are just set. Remove frying pan from heat. Stand for 1 minute. Add half the truffle slices then fold omelette and cut into thirds. Garnish with the remaining truffle slices, transfer to a plate and serve immediately.

CAMEMBERT WITH TRUFFLE Serves 3-4 people as a starter

INGREDIENTS
• 1 camembert, ripened
• 30ml extra virgin-olive oil
• 25gms of fresh walnut halves
• 5gm River Road Truffle Slices
• 1 ramakin, large enough to fit the whole camembert
• 1 fresh baguette to serve

METHOD
Evenly slice the camembert through the centre to create two equal rounds. Place the bottom slice in the ramakin. Add 4gm of truffles slices to the centre and cover with the remaining camembert. Drizzle with the extra olive oil, sprinkle with the walnuts halves and bake at 160°C for 15 minutes. Garnish with the remaining truffle slices and serve hot with baguette.

TRUFFLE BUTTER ON RYE TOAST

See Chef Hannes Bareiter’s (Glenfalloch Restaurant, Dunedin) dish below, using crispy egg, birch bolete, spinach, potato foam, bacon and River Road Tartufo Nero Truffle Slices.

Chef Hannes Bareiter inspired by River Road Truffles adds fresh truffles to pan-fired salmon; or truffle infused chicken breast; truffle with carpaccio eye fillet, rocket and truffle salt; melted brie and hazelnuts; and truffle and soft poached egg.

Chef Hannes Bareiter’s dish

See Chef Hannes Bareiter’s (Tītī, St Clair, Dunedin) dish below, using crispy egg, birch bolete, spinach, potato foam, bacon and River Road Freeze Dried Truffle Slices

Chef Hannes Bareiter inspired by River Road Truffles adds fresh truffles to pan-fired salmon; or truffle-infused chicken breast; truffle with carpaccio eye fillet, rocket and truffle salt; melted brie and hazelnuts; and truffle and soft poached egg.