Name: Truffle Butter
Brand: Truffleist
Price: 25.00 USD
Availability: InStock

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blink - Truffleist

With a delicate and balanced truffle flavor, this butter is made with 6% Black Summer Truffles. More subtle than our Flagship Butter, it is ideal for enhancing delicate flavors like seared scallops or fresh pastas. 4 oz. (113 g) Drizzle over Roasted Asparagus A beautiful finish for pan sauces Rub under skin chicken skin before roasting All butter ships with cold packs and must be refrigerated upon receipt. Ingredients: Kriemhild Meadow Butter (NY),Black Summer Truffles (Tuber aestivum) (6%), Sel Gris (unrefined, hand harvested), Truffleist Truffle Oil. See all recipes that use Truffle Butter.

<div class="product-text">
With a delicate and balanced truffle flavor, this butter is made with 6% Black Summer Truffles. More subtle than our Flagship Butter, it is ideal for enhancing delicate flavors like seared scallops or fresh pastas. 4 oz. (113 g) 
<ul>
<li>Drizzle over Roasted Asparagus</li>
<li>A beautiful finish for pan sauces</li>
<li>Rub under skin chicken skin before roasting</li>
</ul>
All butter ships with cold packs and must be refrigerated upon receipt.  
Ingredients: Kriemhild Meadow Butter (NY),Black Summer Truffles (Tuber  aestivum) (6%), Sel Gris (unrefined, hand harvested), Truffleist Truffle Oil. 
See all recipes that use <a href="collections/recipes?pf_t_ingredients=Truffle+Butter" target="_blank">Truffle Butter</a>.
</div>

Truffle Butter

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INGREDIENTS 3 large russet potatoes, washed but not peeled6 Tbsp Butter2 - 3 Tbsp Olive oilTruffle Salt By The Truffleist - to tasteShaved fresh black truffle (optional)8 - 10-inch seasoned cast iron or nonstick pan with a tight fitting lid PREPARATION Heat 2 Tbsp butter and 1 Tbsp olive oil over medium low heat until butter melts and just starts to foam. Shut off the heat under the pan.Using a mandolin, slice the potatoes into very thin slices.Arrange the slices tightly around the pan in concentric circles starting at the outer edge of the pan and working your way into the center.If using shaved truffle, alternate slices of truffle between every third slice.Season the first layer of potatoes with Truffle Salt.Repeat with each potato until you achieve three tight layers.Turn the heat back on under the pan at medium. Generously drizzle the potatoes with olive oil.Add a few pats butter around the pan of potatoes.Season with Truffle Salt.As the pan starts to sizzle, you will see the fat bubbling up.Place a lid on the pan and seal tightly for 1 - 2 minutes, steaming the potatoes.Remove the lid and swirl the pan noting whether the potatoes are binding together.If they slip loosely all around the pan, tuck the slices back into the tight circle allow to sizzle and cook longer uncovered.Raise the heat slightly if the sizzle diminishes.Once the potatoes are turning golden and crisp, swirl the pan again to confirm that the potato layers have formed a cake.Flip the Potatoes Anna and cook on the other side also until golden and crispy.Slide onto a cutting board, season with Truffle Salt, and cut into wedges. Enjoy!

INGREDIENTS
3 large russet potatoes, washed but not peeled 6 Tbsp  Butter 2 - 3 Tbsp Olive oil <a href="https://www.truffleist.com/collections/truffleist-collection/products/truffle-salt" target="_blank">Truffle Salt By The Truffleist</a> - to taste Shaved fresh black truffle (optional) 8 - 10-inch seasoned cast iron or nonstick pan with a tight fitting lid
 
PREPARATION
Heat 2 Tbsp butter and 1 Tbsp olive oil over medium low heat until butter melts and just starts to foam.  Shut off the heat under the pan. Using a mandolin, slice the potatoes into very thin slices. Arrange the slices tightly around the pan in concentric circles starting at the outer edge of the pan and working your way into the center. If using shaved truffle, alternate slices of truffle between every third slice. Season the first layer of potatoes with Truffle Salt. Repeat with each potato until you achieve three tight layers. Turn the heat back on under the pan at medium.  Generously drizzle the potatoes with olive oil. Add a few pats butter around the pan of potatoes. Season with Truffle Salt. As the pan starts to sizzle, you will see the fat bubbling up. Place a lid on the pan and seal tightly for 1 - 2 minutes, steaming the potatoes. Remove the lid and swirl the pan noting whether the potatoes are binding together. If they slip loosely all around the pan, tuck the slices back into the tight circle allow to sizzle and cook longer uncovered. Raise the heat slightly if the sizzle diminishes. Once the potatoes are turning golden and crisp, swirl the pan again to confirm that the potato layers have formed a cake. Flip the Potatoes Anna and cook on the other side also until golden and crispy. Slide onto a cutting board, season with Truffle Salt, and cut into wedges.
Enjoy!

Truffled Potatoes Anna

Our favorite spring snack of the moment is a must at cocktail hour or for brunch - Truffle Butter-Smoked Trout Toasts with Fresh Radish, which pairs quite beautifully with a nice Sauvignon Blanc and a spring breeze. Ingredients: 2 slices rustic breadTruffle Butter By The Truffleist8 oz smoked trout filet, crumbledFresh radish and radish leaves (we like French Breakfast or Rainbow)Fresh dillSea Salt Preparation: Rinse and dry radishesRemove radish leaves and set asideThinly slice radishPull small sprigs of dill and set asideToast the bread to your liking and butter from end to end with Truffle Butter By The TruffleistEvenly divide crumbled smoked trout and layer on top of each slice of buttered breadScatter radish over troutTear radish leaves and add to toastsScatter dill sprigsLightly sprinkle each toast with sea salt flakes Enjoy!

Our favorite spring snack of the moment is a must at cocktail hour or for brunch - <a href="https://www.truffleist.com/collections/truffleist-collection/products/truffle-butter" title="Shop Truffle Butter">Truffle Butter</a>-Smoked Trout Toasts with Fresh Radish, which pairs quite beautifully with a nice Sauvignon Blanc and a spring breeze.
 
Ingredients: 
2 slices rustic bread <a href="https://www.truffleist.com/collections/truffleist-collection/products/truffle-butter" title="Shop Truffle Butter">Truffle Butter By The Truffleist </a>8 oz smoked trout filet, crumbled Fresh radish and radish leaves (we like French Breakfast or Rainbow) Fresh dill Sea Salt
 
Preparation:
Rinse and dry radishes Remove radish leaves and set aside Thinly slice radish Pull small sprigs of dill and set aside Toast the bread to your liking and butter from end to end with Truffle Butter By The Truffleist Evenly divide crumbled smoked trout and layer on top of each slice of buttered bread Scatter radish over trout Tear radish leaves and add to toasts Scatter dill sprigs Lightly sprinkle each toast with sea salt flakes
Enjoy!

Truffle Butter

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Truffled Potatoes Anna

Smoked Trout Toasts with Fresh Radish

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