GREEN SALAD WITH CHESTNUTS & TRUFFLE
Υλικά
~450gr whole chestnuts
6 ripe figs
~250gr chestnut honey
160gr truffles
200gr lettuce
4 bamboo sticks (soaked in water)

For the vinaigrette
1 onion
2 teaspoon fresh thyme
½ tablespoon olive oil
1 teaspoon Dijon mustard
salt, pepper

Method
Wash chestnuts and make a small cut with a fine small knife on them. Put a bit of oil and salt over them. Place the chestnuts on aluminum foil and cook them in a pre-warmed oven at 270 degrees Celcius for  ~ 20 until they open up. Leave them to cool down and then peel and finely-chopped them. Cut figs into half pieces and stick a bamboo stick into then. Slightly cover each piece with with honey and then sprinkle each piece with trimmed truffle which sticks onto the honey (use only half the amount of chestnuts). Carefully place them on an aluminum foil and insert into grill until the chestnuts change color. 
For the sauce, we mash the onion, mustard and thyme into a blender. Gradually add olive oil and salt and pepper and continue stirring. Trim half the amount of fresh truffles (80gr) separately  and add into the mix. Stir again manually. 
Serve cut lettuce onto each plate and add  vinaigrette. Put one fig-stick in each salad and decorate with the rest of the finely-chopped chestnuts. Trim the rest of the fresh truffle (preferably into finely-cut slices) onto the plates. Sprinkle perimeter of plate with some more  vinaigrette.

OMELETTE WITH TRUFFLE
Ingredients
30gr trimmed black truffle
6 eggs
olive oil
salt, freshly trimmed pepper
try to store fresh eggs and truffle into a single tupperware in the fridge before use

Method
Break eggs into a a bowl and add a table spoon of water. Warm a bit of olive oil in a pan. Mix lightly the eggs and then place them into the pan. Add trimmed fresh pepper and salt. Remove from heat and trim the truffle. Serve with toasted baguette and white butter. 


SCALLOP CARPACCIO
Ingredients
60gr black truffle
12 raw scallops
olive oil
1 leek
salt, freshly-trimmed pepper

Method
Place plates separately into the fridge for cooling. Remove the white bit of the scallops' shell using a fine sharp knife. Cut the truffle into thin slices. Remove plates from fridge and place scallops carefully. Sprinkle with finely-chopped leek and cover each scallop with a slice of truffle. Add slat and pepper and sprinkle with a bit of olive oil.


TAGLIATELLE WITH DARK TRUFFLE
Ingredients
450gr fresh tagliatelle (linguini or spaghetti)
2 tablespoons (30 ml) cream
60gr black truffle
½ (120 ml) parmesan
salt, pepper
animal-based butter

Method
Boil tagliattele in slightly salted water (al dente). Slightly warm creme with butter and then remove pan from heat and sprinkle with trimmed fresh truffle. Mix pasta sauce. Trim fresh pepper and and garnish with trimmed parmesan.


RISOTTO WITH WHITE OR DARK TRUFFLE
Ingredients
1 fresh truffle
1 large onion (finely chopped)
4 tablespoons rice for risotto
tablespoon butter
tablespoons olive oil
3 ¾ cups chicken stock
¾ cups trimmed parmesan
salt, pepper

Method
Slightly heat onion with olive oil. Add the rice and mix until it changes colour.  Add chicken stock, (leave 1/2 a cup for later) and mix. As soon as the liquids get absorbed (~ 20min), add rest of chicken stock cup and continue stirring. Remove pan from heat. Add butter and parmesan and stir again. Trim truffle (preferably into flake-shaped slices so the aroma distributes evenly and faster) and serve.


POTATO SOUP WITH TRUFFLES
Ingredients
250gr finely-chopped leek
450gr potatoes
2 ½ cups (600 ml) vegetable butter
80gr fresh truffle
salt, vinegar
2 small thyme stems
crème fraîche
olive oil
truffle oil

Method
Sauté leeks with a bit of olive oil in a pan. Cut potatoes into cubes and sauté together with leek. Add thyme, salt, pepper and butter and cook in low temperature. Stir soup until it becomes creamy. Remove from heat and add a few drops of truffle oil. Add one tablespoon  crème fraîche into each bowl and then add some trimmed fresh truffle  (~ 15gr) onto each bowl and serve.


ASPARAGUS A LA FLAMANDE WITH TRUFFLE
Ingredients
24 whole asparagus
4 well boiled eggs
½ cup (120 ml) animal-based butter
4 tablespoons finely-chopped parsley
fresh black truffle
salt, pepper

Method
Peel the asparagus and put them into a slightly-salted water until they soften a little. Spread them onto paper so they dry out. Heat butter until translucent. Add freshly-trimmed pepper and salt. Finely-chop eggs and mix them with parsley and hot butter. Serve asparagus onto plates and pour with the mix. Garnish with trimmed truffle. 


GREEN SALAD WITH PUMPKIN & TRUFFLES
Ingredients
1 fresh truffle ( ~ 1oz = 28gr)
150gr fresh pumpkin cut into cubes
300gr lettuce / rocket
4 teaspoon olive oil and 1 teaspoon chestnut oil
1 teaspoon lemon juice
a few drops of balsamic vinegar
1 dash cinnamon
salt, pepper

Method
Stir fry pumpkin for 5min with olive oil. Add salt, pepper and a  dash of cinnamon. Remove from heat and sprinkle with chestnut oil. Cut truffle into finely chopped slices. Mix lemon juice with teaspoons of olive oil, a dash of salt and a bit of pepper. Serve lettuce and sprinkle lemon-oil mix onto it. Place pumpkin cubes in the centre of plate and place on top of them the truffle slices. Add a bit more olive oil and a few drops of balsamic vinegar. 


POTATO SALAD WITH TRUFFLES
Ingredients
2 pieces of truffle
2 dried onions
2 potatoes
truffle oil
salt, freshly-trimmed pepper

Method
Boil or steam potatoes without peeling. Trim or cut truffles into finely-chopped slices. Mash the raw onions. When the potatoes soften adequately, peel them while also warm, cut them into thick slices and place them onto the plates. Garnish with a small quantity of truffle oil and cover potatoes with the onion-puree. Sprinkle with trimmed truffle. Add salt and freshly-trimmed pepper according to your own taste.


POTATOES GRATIN WITH TRUFFLE
Ingredients
2 truffle pieces
2 dried onions
2 potatoes
truffle oil
salt, freshly-trimmed pepper

Method
Boil or steam the potatoes with the jacket on. trim or cut truffles into thinly-sliced pieces.
Mash dried onions. When potatoes soften adequately, peel them while still warm, cut them into thick slices and place onto plate. Garnish with a small quantity of truffle oil and cover potatoes with onion-puree. Sprinkle with trimmed truffle. Salt and pepper according to own taste.