What can you do with Italian Black Truffle? Bake Truffle Kale chips. One of several great choices have for baking kale chips, Caravel Gourmet`s Italian Black Truffle Sea Salt creates kale chips that really zing with Italian Black Truffle flavor. It is also a fantastic alternative to regular flour when baking with Truffle. It brings out the natural sweetness of the flavor of the kale, and it also gives it a little bit more crunch than regular flour.
A recipe using this fine sea salt is to take a handful of cut-up pieces of flat-leaf shelled unprocessed black truffle, approximately the same size as button mushrooms. You will also need about four ounces of extra virgin olive oil. Mix the shelled flat-leaf mushrooms in the oil with the chopped shallots and garlic, if using. Season with black truffle salt to taste, remembering not to put too much on the mixture. Heat the olive oil in a skillet over low heat until almost smoking.
When done, sprinkle over the black truffle sea salt evenly. Using a pastry brush or a large toothpick, spread the mixture from top to bottom, taking care to avoid the stem of the mushrooms. When finished, place in the oven and let bake for about one hour. Once done, remove from the oven and allow to cool.
For the second part of this recipe, simply mix together two cups of dry pasta (I used linguine due to its fine texture) and three cups of water. In a saucepan, combine two cups of olive oil, three cups of reduced-sodium vegetable broth, two tablespoons of dried red pepper flakes, and two teaspoons of black truffle salt. Bring to a boil, stirring constantly, until the pasta and broth begin to dissolve. Then add in the pasta and broth, reduce the heat, cover, and simmer for approximately ten minutes.
Once done, stir in the sage leaves. Cover the pot loosely and allow the pasta and broth to simmer for another five minutes. At this point, you can remove the lid and flake the mushrooms according to your taste. At this point, I would suggest using a pasta drying rack to keep the mushrooms from drying out.
The last step is to garnish your dish. I like to sprinkle a generous amount of Italian black salt on top. I personally love the flavor and intensity of the flavor, however, if you are not a fan of salty flavors then be sure to omit the salt. After the salt has been added, arrange the mushrooms on top of the pasta and finish with an assortment of fresh, sliced lemon wedges to provide a wonderful, salty taste.
Although this recipe produces a large amount of pasta, it is important to note that it can be made for individuals on a diet. If you are looking to slim down, you will want to use a lower heat setting. The key is to maintain the right moisture content by incorporating oil and reducing the amount of pasta you are creating. For those who want to enjoy the Italian flavor, they can always heat up the mixture a bit to medium heat.
For maximum flavor and aroma, Italian black truffle should be sprinkled onto dry pasta or used on their own. To achieve this look, mix three tablespoons of olive oil with one tablespoon of Italian black salt and toss it into a bowl. Stir until the ingredients become smooth and creamy. Then use a rubber spatula to mix the mixture until it forms a paste-like consistency. Brush a thin layer of olive oil over the top and sprinkle the mixture to seal in the flavor.