Refresh Your Black Truffle Game With These Recipes From Casa Nonna

Black Truffle Recipes from Casa Nonna

Photo Credit: David Stuart Productions/Shutterstock

There's pretty much a truffle for every season, and thankfully you still have some time to enjoy the black winter truffle. However, oftentimes people reuse the same recipe over and over, and may get a little bored shaving them over omelettes and mac-and-cheese. If that's the case, here are some inspired ways to use those luxurious morsels in the kitchen — from expert chefs at Manhattan's Casa Nonna

Black Truffle Recipes from Casa Nonna
Photo Courtesy of Casa Nonna

Ricotta Gnocchi


Per Order:

  • 6 ounces ricotta gnocchi
  • 1 ½  ounces porcini purée
  • 2 ounces porcini, sliced
  • ½  ounce truffle purée
  • 1 ounce white wine
  • ¼ ounce garlic, sliced
  • 1 ounce chicken stock


  • 5  pounds ricotta impastata
  • 1 ½ pounds "00" pasta flour
  • 1 cup Panko breadcrumbs
  • 1 cup pecorino, Grated
  • 2 eggs
  • 1 tablespoon olive oil
  • 20 grams salt (about 4 teaspoons)


In a mixing bowl fitted with the paddle, whip the ricotta for 15 minutes on medium high.

Add the pecorino and beat for five minutes. Add the eggs, olive oil and salt, and mix until well incorporated. Add the flour, mix until just incorporated (about one minute). Do not over mix.

Wrap the dough in plastic, refrigerate overnight (no less than six hours).

Black Truffle Recipes from Casa Nonna
Photo Courtesy of Casa Nonna

Tajarin al Tartufo


Per Order:

  • 6 ounces tajarin (tagliatelle)
  • 3 ounces truffle butter
  • 2 ounces parmesan cheese
  • ¼ ounce truffle salsa


  • 2 pounds "00" pasta flour
  • 2 cups egg yolks
  • 2 tablespoons truffle oil
  • 2 tablespoons salt                            


In a mixing bowl, add the flour and salt. Add the egg yolks, then the truffle oil. Knead the dough for 20 minutes.

Wrap dough with plastic wrap, let it rest for one hour before rolling. 

Black Truffle Recipes from Casa Nonna
Photo Credit: David Milnes/Shutterstock

Chocolate Truffles With Truffle Scent


  • 4 pounds semi-sweet chocolate
  • 3 tablespoons honey
  • 3 cups heavy cream
  • 2 cups melted chocolate (1 pound chocolate + ½ cup heavy cream)
  • 1 tablespoon chopped fresh truffle
  • 3 tablespoons truffle oil
  • 2 cups cocoa powder


In a saucepan, mix together heavy cream, honey and shaved truffles. Bring to a boil, set aside to steep for 15 minutes.

Melt the chocolate into the cream, whisking vigorously. Add the truffle oil, mix well. Place the chocolate in the refrigerator until firm.

Using a melon baller, scoop out the chocolate and roll into the melted chocolate (chocolate should be at room temperature, otherwise the chocolate balls will melt). Set aside until the chocolate hardens, then roll the truffles in the cocoa powder.

Lena Katz

Lena Katz is the author of the Travel Temptations series (SIP, SUN, SNOW), published by Globe Pequot Press in 2009. Lena is also a travel expert for Celebrations/1800FLOWERS and WEtv (online and on-air). She contributes to the South China Morning Post and ABC News online. Lena is a former Orbitz Travel blogger and former columnist for the LA Times. She's been published in Brides Magazine, Robb Rep...(Read More)

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