Scrambled Eggs with Cream and Truffles
INGREDIENTS (makes 2 servings)
4 large eggs2 tbsp whole milk or half and half1 tbsp butter½ can Urbani Cream and TrufflesSalt and pepper to taste
PREPARATION
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 slices1 large eggplant, cut into ½ inch cubes1 loaf ciabatta or Italian bread½ cup extra virgin olive oil¼ cup chopped fresh basil1 can Urbani Red Pesto and TrufflesSalt and pepper to taste
PREPARATION
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 macaroni4 cups milk1 can Urbani White Truffles and Mushrooms2 cups shredded Fontana cheese3 cups shredded sharp cheddar cheese4 tablespoons unsalted butter1 cup panko breadcrumbs4 tablespoons all-purpose flour1/4 cup chopped flat-leaf parsley½ cup grated Parmigianino Reggiano cheeseSalt and pepper to taste
PREPARATION
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 Melt
INGREDIENTS (makes 4 servings)
1 small focaccia or sandwich loaf4 slices of prosciutto, speck, or favorite ham200 grams (7 oz) Urbani Truffle Cheese Spread, at room temperature1 small focaccia or sandwich loaf1 small bunch arugula2 tbsp extra-virgin olive oil, plus more for drizzling
PREPARATION
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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