Taste Truffles

Recipes of the Heart

Lunch & Dinner

simple to make & delicious to eat
traditional piedmont cuisine

Hazelnuts & Truffles

The hazelnuts and truffles in this comforting recipe will take your pasta dish up a few notches.

recipe by chef carlo zarri

Hazelnut fettuccine


8 oz cooked fettuccine
1/4 julienne onion
1 tsp red hot chili peppers
1 tablespoon Parmigianino cheese
1 tsp parsley
1 tsp olive oil
1 tsp butter
1/2 cup toasted hazelnuts, skin removed
Shaved black truffles

  1. Place olive oil in a hot saute pan.
  2. Add onions, chili peppers and saute until translucent.
  3. Add butter, then the cooked pasta. Mix well.
  4. Garnish with shaved truffles, toasted hazelnuts and fresh parsley.

Omelette & Truffles

With a little truffle shavings, this omelette dish goes from simple taste to bursting with exquisite flavours.

recipe by chef carlo zarri

Parmigiano Omelette with truffles


Serves: 2


4 eggs
1/4 cup finely chopped onion
1 to 2 tsp olive oil
Parmesan cheese
Truffles to taste
Salt and pepper to taste

  1. In a hot saute pan, saute onions in olive oil until translucent.
  2. Crack the eggs into a bowl.
  3. Add Parmigianino cheese, salt, pepper and thinly shaved truffles to the eggs.
  4. Next, add the slightly brown onions to the eggs.
  5. Mix ingredients lightly.
  6. Pour to the mixture to the hot pan and cook at medium heat until the texture is solid.
  7. Serve warm.

Pasta Ravioli

This melt-in-your-mouth ravioli recipe has to be made with lots of love.  Savour this gastronomic pleasure from the heartland of Piedmont, Italy

recipe by chef carlo zarri

Piedmontese ravioli


½ kg plain flour
6 eggs
1 glass warm water
1 tablespoon Parmigianino cheese

Mix all the ingredients together for at least 10 minutes and roll out very thinly on a wooden board.


Nettle leaves
½ onion
Fresh rosemary
1 clove of garlic
A walnut-sized piece of butter
Olive oil
Boiled chopped vegetables
Small pieces of beef or pork
1 egg
Pepper and nutmeg
Grated Parmesan

    1. Fry the onion with the garlic and the herbs, then remove the garlic.
    2. Add the meat, cut into small cubes and when this is cooked, add the white wine.
    3. When the wine has evaporated, add a little water, add salt and pepper to taste and cook with the lid half-covered.
    4. Put the cooked meat and vegetables through a mincer, and then add both together in a frying pan with the butter.
    5. Add the nutmeg and leave to cool, then, add the egg to make a paste.

    How to Make the Ravioli

    1. Place a small amount of filling, about the size of a hazelnut, on the pasta.
    2. Then close it with a pinch (the ‘plin’) and cut around it with the pasta cutter.

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