Urbani Part 1

Urbani Truffles Recipes Part 1

Scrambled Eggs with Cream and Truffles

INGREDIENTS (makes 2 servings)

4 large eggs
2 tbsp whole milk or half and half
1 tbsp butter
½ can Urbani Cream and Truffles
Salt and pepper to taste


Place a medium non-stick pan over medium low heat and add butter. Whisk the eggs with the milk or half and half. Season with salt and pepper.

When the pan is hot and the butter melted, add the eggs to the pan and stir slowly with a wooden spoon. When the eggs start to set, add the Cream and Truffles and continue to stir until the eggs are fully set. Serve immediately with toast.

Fresh Mozzarella and Eggplant Crostini with Red Pesto and Truffles

INGREDIENTS (makes 3 servings)

1 lb fresh mozzarella, cut into ½ inch slices
1 large eggplant, cut into ½ inch cubes
1 loaf ciabatta or Italian bread
½ cup extra virgin olive oil
¼ cup chopped fresh basil
1 can Urbani Red Pesto and Truffles
Salt and pepper to taste


Slice bread 1” thick diagonally. Lightly brush with olive oil and place in a pre-heated 350 degree oven or grill lightly on both sides until brown and toasted.

Place a large sauté pan over medium high heat. When the pan is hot, add the olive oil and the eggplant. Season to taste with salt and pepper and sauté until lightly brown, approximately 5-7 minutes. Add 1 can of Red Pesto and Truffles and chopped basil.

Cook for 1 additional minute. Top each piece of bread with 1 slice of mozzarella and the eggplant sauce; drizzle with extra virgin olive oil and serve.

Baked Macaroni & Cheese with White Truffles and Mushrooms

INGREDIENTS (makes 5-6 servings)

1 pound elbow macaroni
4 cups milk
1 can Urbani White Truffles and Mushrooms
2 cups shredded Fontana cheese
3 cups shredded sharp cheddar cheese
4 tablespoons unsalted butter
1 cup panko breadcrumbs
4 tablespoons all-purpose flour
1/4 cup chopped flat-leaf parsley
½ cup grated Parmigianino Reggiano cheese
Salt and pepper to taste


Preheat the oven to 375 ºF and grease a 13x9x2 baking dish. Bring a large pot of salted water to a boil and add the pasta. Cook for approximately 4-5 minutes, until “al dente”. Drain and set aside. In a small saucepan warm the milk over low heat. Melt butter in a medium saucepan and then add flour all at once, whisking constantly for 1 minute.

Whisking constantly, slowly pour the warm milk into the butter/flour mixture. Continue to whisk for approximately 2-3 minutes, until the sauce is slightly thickened. Add shredded cheeses into the pot and stir until melted. Add 1 can of the White Truffles & Mushrooms. Season with salt and pepper.

Add the pasta and parsley into the cheese sauce and stir until well combined. Pour the pasta into a greased baking dish, sprinkle with panko bread crumbs and grated parmesan cheese and bake for approximately 30-35 minutes, until golden brown.

Urbani Truffle Cheese Spread • Black

Urbani Truffle Melt

INGREDIENTS (makes 4 servings)

1 small focaccia or sandwich loaf
4 slices of prosciutto, speck, or favorite ham
200 grams (7 oz) Urbani Truffle Cheese Spread, at room temperature
1 small focaccia or sandwich loaf
1 small bunch arugula
2 tbsp extra-virgin olive oil, plus more for drizzling


Cut the focaccia into 4 pieces and slice them horizontally to make 8 sandwich halves, and brush all sides with olive oil. On the bottoms spread the Urbani Truffle Cheese Spread liberally, layer the ham slices on top and add the arugula. Put the tops and press down to flatten each sandwich slightly.

Place each sandwich on a preheated grill, a dry cast iron or non-stick pan on medium-high flame. While in the pan, press the sandwich and weigh it down. Grill for 5 minutes, turn the sandwich over, re-weight it, and grill for another 5 minutes. Serve immediately.

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