PASTA WITH TRUFFLES RECIPES
CHOCOLATE TRUFFLES RECIPE - NYT COOKING
If the word “ganache” intimidates you, you are not alone. Maybe if the stuff were called “basic, simple and entirely superior chocolate sauce,” more people would make it. Ganache is not just chocolate sauce, though; it is also the basis for the easiest chocolate truffles.
Provided by Mark Bittman
Total Time 1 hours 30 minutes
Yield About 1 1/2 cups ganache, or 24 truffles
Number Of Ingredients 3
Steps:
- Heat cream in a pot until it steams. Put chocolate in a bowl, pour hot cream on top, and stir until chocolate is melted and incorporated into cream.
- Chill until solid all the way through, 1 to 2 hours. Using a chilled melon baller or latex gloves to prevent the ganache from melting or sticking to your hands, scoop out about a tablespoonful and quickly roll it into a ball. Repeat, lining truffles on a plate or a baking sheet.
- If truffles become too soft to handle, place them in refrigerator or freezer for a few minutes. Roll them in cocoa powder, confectioners’ sugar or a mixture of sugar and ground cinnamon. Serve immediately or store, wrapped in plastic, in refrigerator for up to four days.
RUM TRUFFLES RECIPE | BBC GOOD FOOD
Make these decadent treats for serious lovers of chocolate. They make a gorgeous Christmas gift for family and friends – and they're surprisingly easy to make
Provided by Liberty Mendez
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield Makes 20
Number Of Ingredients 6
Steps:
- Bring the cream and butter to the boil in a small pan, and put the milk chocolate in a heatproof bowl. Pour the hot cream mix over the chocolate, leave for 1 min, then stir until smooth and combined. Whisk in the rum, then chill in the freezer for 5-10 mins, or until just firm enough to roll.
- Roll tablespoons of the mixture into balls in your hands, then transfer to a non-stick baking tray (you may want to wear gloves). Chill in the fridge for 1 hr, or until set. Meanwhile, melt the dark chocolate in a small heatproof bowl set over a pan of simmering water, and put the cocoa powder on a plate. Dip the chilled truffles into the melted chocolate using a fork, then shake off the excess and roll in the cocoa. If the cocoa starts to get too sticky, add another 1 tbsp.
- Put the truffles on a tray or plate lined with baking parchment and chill for 1 hr to set, then package. Will keep in the fridge for up to one week.
Nutrition Facts : Calories 158 calories, FatContent 11 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 10 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 1 grams fiber, ProteinContent 2 grams protein, SodiumContent 0.06 milligram of sodium
More about "pasta with truffles recipes"
VEGAN TRUFFLES RECIPE | BBC GOOD FOOD
Make these gorgeous vegan truffles as an edible gift for family and friends at Christmas. They're made with dairy-free chocolate and plant-based milk
From bbcgoodfood.com
Total Time 25 minutes
Calories 67 calories per serving
From bbcgoodfood.com
Total Time 25 minutes
Calories 67 calories per serving
- Put the cocoa powder on a shallow plate, and roll the chilled truffles in it until well-coated, tapping off any excess, if needed. Chill until you’re ready to gift. Will keep in the fridge for up to four days.
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CHOCOLATE TRUFFLE RECIPE | JAMIE OLIVER TRUFFLE RECIPE
The beauty of this truffle recipe is that your guests can get involved and make their own. Arrange nicely on a table, put a few cocktail sticks next to them and let people get stuck in and make their own.
From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 74 calories per serving
From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 74 calories per serving
- Pour the cream in a pan, place over a medium heat and let it heat up – you don’t want it boiling, just hot.
- As soon as tiny bubbles start to appear, add the butter and finely grate in the clementine zest, and stir to melt the butter.
- Snap the chocolate into small pieces and place in a heatproof bowl. Pour the creamy mixture over the chocolate, whisking as you go, so the chocolate slowly melts. If the mixture splits slightly, don’t worry, you can bring it right by adding a splash of boiling water.
- Add a pinch of sea salt. then stir in the brandy. Once completely smooth, pour the mixture into a nice serving dish or bowl.
- Place in the fridge for 2 hours to set. About 30 minutes before you’re ready to make your truffles, pull the bowl out of the fridge and let the chocolate warm up to room temperature.
- Put the mixed nuts into a plastic bag and use a rolling pin to bash them up quite finely. Get some little saucers or bowls and put the nuts in one and the cocoa powder in the other.
- Put a teacup filled with boiled water on the tray and pop a few teaspoons in there for scooping the chocolate. Get everyone around the table to spoon their own truffles out of the serving dish and roll them in cocoa powder, crushed nuts or anything else you fancy. Or, you can let them spread their truffles over a biscotti (a bit like posh Nutella!). Serve with a few glasses of chilled Vin Santo.
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PASTA AGLIO, OLIO E PEPERONCINO RECIPE - NYT COOKING
This late-night Roman staple is astonishingly full-flavored. Start the water before you do anything else, because the sauce takes less than 10 minutes start to finish.
From cooking.nytimes.com
Reviews 5
Total Time 20 minutes
Cuisine italian
Calories 641 per serving
From cooking.nytimes.com
Reviews 5
Total Time 20 minutes
Cuisine italian
Calories 641 per serving
- When the oil has cooled for a couple of minutes, add 1/2 cup of the pasta cooking water, and reduce over high heat by about half. Add the pasta, and stir vigorously as it continues to cook. Add the reserved pasta water a bit at a time as necessary to finish cooking the pasta, and develop the thickened sauce. Season with salt, and serve.
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From tasteofhome.com
Reviews 5
Total Time 60 minutes
Category Lunch, Side Dishes
Calories 157 calories per serving
From tasteofhome.com
Reviews 5
Total Time 60 minutes
Category Lunch, Side Dishes
Calories 157 calories per serving
- Cook pasta according to package directions. Rinse with cold water; drain well. In two large bowls, combine the California vegetables, tomatoes, zucchini, yellow squash, onion, cheeses and pasta. , In a small bowl, combine the salad dressing, parsley, basil, Italian seasoning, seasoned salt and pepper. Pour over pasta mixture; toss to coat. Stir in olives. Cover and refrigerate for 8 hours or overnight. , Toss before serving. Serve with Romano cheese if desired.
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OREO™ TRUFFLES RECIPE - BETTYCROCKER.COM
Wonderful homemade truffles made with just five ingredients - perfect for dessert.
From bettycrocker.com
Reviews 4.5
Total Time 2 hours 5 minutes
Calories 130 per serving
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Reviews 4.5
Total Time 2 hours 5 minutes
Calories 130 per serving
- In 1-quart resealable freezer plastic bag, place chocolate chips and oil; seal bag. Microwave on High 35 to 60 seconds, squeezing chips in bag every 15 seconds, until chips are melted and mixture is smooth. Cut small tip from bottom corner of bag. Drizzle chocolate over truffles. Refrigerate about 15 minutes or until chocolate is set. Store covered in refrigerator.
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PASTA AGLIO, OLIO E PEPERONCINO RECIPE - NYT COOKING
This late-night Roman staple is astonishingly full-flavored. Start the water before you do anything else, because the sauce takes less than 10 minutes start to finish.
From cooking.nytimes.com
Reviews 5
Total Time 20 minutes
Cuisine italian
Calories 641 per serving
From cooking.nytimes.com
Reviews 5
Total Time 20 minutes
Cuisine italian
Calories 641 per serving
- When the oil has cooled for a couple of minutes, add 1/2 cup of the pasta cooking water, and reduce over high heat by about half. Add the pasta, and stir vigorously as it continues to cook. Add the reserved pasta water a bit at a time as necessary to finish cooking the pasta, and develop the thickened sauce. Season with salt, and serve.
See details
ITALIAN DRESSING PASTA SALAD RECIPE: HOW TO MAKE IT
This colorful salad is hearty enough to be a light meal in itself. It's a great make-ahead dish, since the full flavors of the herbs and veggies need a little time to blend. For more tasty ideas, check out these other cold pasta salad recipes.
From tasteofhome.com
Reviews 5
Total Time 60 minutes
Category Lunch, Side Dishes
Calories 157 calories per serving
From tasteofhome.com
Reviews 5
Total Time 60 minutes
Category Lunch, Side Dishes
Calories 157 calories per serving
- Cook pasta according to package directions. Rinse with cold water; drain well. In two large bowls, combine the California vegetables, tomatoes, zucchini, yellow squash, onion, cheeses and pasta. , In a small bowl, combine the salad dressing, parsley, basil, Italian seasoning, seasoned salt and pepper. Pour over pasta mixture; toss to coat. Stir in olives. Cover and refrigerate for 8 hours or overnight. , Toss before serving. Serve with Romano cheese if desired.
See details
OREO™ TRUFFLES RECIPE - BETTYCROCKER.COM
Wonderful homemade truffles made with just five ingredients - perfect for dessert.
From bettycrocker.com
Reviews 4.5
Total Time 2 hours 5 minutes
Calories 130 per serving
From bettycrocker.com
Reviews 4.5
Total Time 2 hours 5 minutes
Calories 130 per serving
- In 1-quart resealable freezer plastic bag, place chocolate chips and oil; seal bag. Microwave on High 35 to 60 seconds, squeezing chips in bag every 15 seconds, until chips are melted and mixture is smooth. Cut small tip from bottom corner of bag. Drizzle chocolate over truffles. Refrigerate about 15 minutes or until chocolate is set. Store covered in refrigerator.
See details
PEANUT BUTTER COOKIE TRUFFLES RECIPE - BETTYCROCKER.COM
Truffles won't be intimidating any longer after making these delightful little chocolate candies. The secret ingredient? Peanut butter cookies!
From bettycrocker.com
Reviews 5
Total Time 2 hours 10 minutes
Calories 130 per serving
From bettycrocker.com
Reviews 5
Total Time 2 hours 10 minutes
Calories 130 per serving
- Using 2 forks, dip and roll chilled cookie balls, one at a time, into melted chocolate. Return to lined cookie sheet; immediately sprinkle top of each with chopped peanuts. If chocolate has cooled too much, reheat. Refrigerate truffles about 10 minutes or until coating is set. Store covered in refrigerator.
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