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Entrees

Truffle Honey Glazed Ham: This not your ordinary ham!

Ingredients:

About 5 lbs. of ready to eat ham

1/4 cup whole cloves

1/4 dark corn syrup

* 2 cups of Sabatino truffle honey

2/3 cup butter

Preparation:

1. Preheat your oven to 325 degrees F

2. Score ham (diamond shape) about 1/4” deep. Insert cloves into ham

3. Place the corn syrup, Sabatino Truffle honey and butter into a oven safe container and keep warm on the top half of the oven.

4. Brush glaze over ham, and bake for 1 hour and 15 minutes. Baste the ham every 15 min. with the truffle honey glaze. During the last 5 min. of baking, place the truffle honey glaze in the broiler to carmelize the glaze. Remove from oven and let it stand for 15 min. before serving.

Makes 12 Servings.

Black Pepper Crusted Steak with Black Truffle Vinaigrette

Ingredients:

4 12-ounce New York Strip Steak (about 1 ^1/4 inches thick, each)
3 tablespoons olive oil, divided
2 tablespoons sea salt
2 tablespoons very coarsely ground black pepper

Black Truffle Vinaigrette
2 ounces Sabatino Tartufi fresh black truffles (you may also used preserved Sabatino Tartufi whole black truffles or peelings)
1/2 cup extra virgin olive oil, divided
1/4 cup minced shallots
1 cup dry red wine such as a Cabernet Sauvignon
2 tablespoons banyuls vinegar
1 tablespoon fresh thyme leaves
Sea salt

Preparation

Black Truffle Vinaigrette:
Thinly slice truffles, and then dice finely. Heat 1 tablespoon of oil in small skillet over medium heat. Add shallots; sauté 2 minutes. Add truffles and sauté until aromatic, about 1 minute. Place shallot mixture in small bowl.

Boil wine in sauce pan until reduced to 2 tablespoons, about 10 minutes. Add to shallot mixture. Whisk in vinegar and thyme. Gradually whisk in remaining oil. Season the vinaigrette with sea salt to taste . Let the vinaigrette stand at room temperature.

Steak:
Using a paper towel pat the steaks dry. Brush I tablespoon oil over both sides of steaks. Sprinkle with sea salt and black pepper. Heat 1 tablespoon of oil in a large skillet over high heat. Add steaks to skillet and cook to desired doneness. Transfer steaks to platters covered with foil to keep warm. Let rest for 5 minutes.

Place the steaks on plates and drizzle with Black Truffle Vinaigrette and serve.

Makes 4 servings.

Chicken Breasts Stuffed with Sabatino Truffle Butter

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1 stick unsalted butter, at room temperature
2 tablespoons white truffle oil (or truffle trimmings, or shaved fresh truffle)
Pinch fleur de sel or kosher salt

4 (6 to 8-ounce) boneless, skinless chicken breast halves
Salt
Freshly ground white pepper
2 large eggs
1 tablespoon water
1/2 cup all-purpose flour
3/4 cup fine dry bread crumbs
2 tablespoons very finely grated Parmesan
3 tablespoons clarified butter or vegetable oil, plus 1 tablespoon
1 shallot, finely chopped
1 teaspoon crushed red pepper flakes
1 clove garlic, minced
4 ounces fresh baby spinach

4 ounces of Sabatino Truffle Butter

Place each chicken breast between 2 sheets of plastic wrap. Using the flat side of a meat mallet, pound the breasts to a 1/4-inch thickness, being careful not to tear the meat. Remove the top piece of the plastic wrap and season lightly with salt and pepper.

Insert 1 plug of truffle butter in the center of each breast. Roll the meat up and over to completely enclose the butter. Secure the meat with a toothpick.

In a shallow bowl, beat the eggs and water. In another bowl, place the flour and lightly season with salt and white pepper. In a third bowl, combine the bread crumbs and Parmesan and lightly season with salt and white pepper. One at a time, turn the stuffed chicken breasts in the flour to lightly coat, shaking to remove any excess. Dip in the beaten eggs, letting the excess drip off, then dredge in the bread crumbs to coat completely. Refrigerate until very cold, at least 30 minutes or until ready to cook.

Preheat the oven to 350 degrees F.

Heat 3 tablespoons of the clarified butter in a large, ovenproof skillet over medium-high heat. Add the chicken breasts and cook, turning, until browned on all sides, 2 to 3 minutes.

Turkey with Truffles

This turkey is roasted in true Italian fashion with black truffles and shallots. Take Sabatino Truffle Butter and rub it over the turkey the day before roasting. A red Burgundy complements the earthy truffle flavor.

Servings: Makes 12 servings.

Ingredients

5 oz Sabatino Fresh black truffles

3.2 fl oz bottle Sabatino Black truffle oil

8 oz Sabatino Truffle Butter
6 tablespoons (3/4 stick) butter, room temperature

1 16-pound turkey, neck reserved
8 large fresh thyme sprigs
4 large fresh parsley sprigs
6 bay leaves

12 large shallots (about 1 1/2 pounds), peeled, cut in half
3 cups (or more) canned low-salt chicken broth

1/2 cup Cognac or brandy
3 tablespoons all purpose flour

3 7.4-ounce jars whole roasted peeled chestnuts*
2 tablespoons chopped fresh parsley

Preparation

Rinse turkey inside and out; pat dry with paper towels. Sprinkle main cavity with salt and pepper. Starting at neck end, carefully slide hand between skin and breast meat to loosen skin. Rub truffle butter, 1 tablespoon at a time, over breast meat under skin. Rub any truffle butter that remains on hands all over outside of turkey. Place turkey on small rack set in large roasting pan. Using kitchen string, tie 4 thyme sprigs, 2 parsley sprigs, and 3 bay leaves together. Repeat with remaining 4 thyme sprigs, 2 parsley sprigs, and 3 bay leaves. Place 1 herb bouquet in main cavity of turkey and 1 in neck cavity. Tie legs together loosely to hold shape. Cover turkey with plastic wrap. Chill overnight.

Preheat oven to 375°F. Tuck turkey wings under. Place shallots and turkey neck around turkey in pan. Sprinkle turkey, shallots, and neck with salt and pepper. Roast until turkey and shallots are golden brown, about 1 hour 15 minutes. Gently stir shallots. Pour 1 cup broth over turkey. Roast 30 minutes. Pour 1 cup broth over turkey. Cover turkey breast and legs loosely with foil. Roast until instant-read thermometer inserted into thickest part of thigh registers 175°F, basting every 30 minutes with pan drippings and adding 1 cup more broth to pan after 45 minutes, about 1 hour 15 minutes longer. Transfer turkey to platter; tent loosely with foil. Let stand 30 minutes (internal temperature of turkey will increase 5 to 10 degrees). Using slotted spoon, transfer shallots to bowl. Discard turkey neck.

Pour pan juices into 4-cup measuring cup. Spoon off fat from top of pan juices, reserving 6 tablespoons fat. Discard remaining fat. Add enough chicken broth to pan juices to measure 3 cups. Pour Cognac into roasting pan; place over low heat and bring to boil, scraping up any browned bits. Add to pan juices. Melt 2 tablespoons reserved turkey fat in heavy large saucepan over medium-low heat. Add flour and stir 1 minute. Gradually whisk in pan juices. Boil until sauce thickens very slightly, whisking occasionally, about 5 minutes (gravy will be thin). Stir reserved sliced truffle into gravy and add few drops of truffle oil. Season with salt and pepper. Cover to keep warm.

Melt 4 tablespoons fat in heavy large skillet over medium-high heat. Add chestnuts and sauté until heated through, about 5 minutes. Add roasted shallots and chopped parsley; sauté until heated through, about 4 minutes. Season with salt and pepper. Surround turkey with chestnut-shallot mixture. Serve with gravy.

Pastry-Wrapped Baked Brie with Truffled Crabmeat Filling

1 1/2 tablespoons unsalted butter
2 tablespoons minced shallots
1/2 teaspoon minced garlic
4 ounces wild mushrooms, stems removed, wiped clean and roughly chopped
1 cup lump crabmeat (about 1/3 pound), picked over for cartilage and shells
1/2 teaspoon Essence, recipe follows
1/4 teaspoon salt
Pinch cayenne
2 tablespoons minced green onions
1 tablespoon minced parsley
1 teaspoon Sabatino WHITE TRUFFLE OIL
2 ounces goat cheese, crumbled
1 package frozen puff pastry (2 sheets), thawed
1 (1-pound) round Brie cheese
1 large egg, beaten with 2 teaspoons water for egg wash
1 bunch watercress, tough stems removed, rinsed and spun dry
Toast points, crackers, or croutons, accompaniment

Preheat the oven to 400 degrees F.

In a skillet, melt the butter over medium-high heat. Add the shallots and garlic and cook, stirring, until soft and fragrant, 1 to 2 minutes. Add the mushrooms and cook until they give off their liquid and start to color, about 4 minutes. Add the crabmeat, Essence, salt, and cayenne and cook, stirring, for 1 minute. Add the green onions and parsley and cook for 1 minute. Remove from the heat and stir in the truffle oil. Let cool and fold in the goat cheese. Adjust the seasoning to taste.

Roll out each sheet of pastry slightly, and cut each piece into a round 1-inch larger than the Brie. Using a paring knife, cut several leaves or other decorative shapes from the pastry scraps. Place 1 piece of pastry on a baking sheet lined with parchment paper.

Cut the Brie in 1/2 horizontally and lay 1 piece in the center of the pastry sheet, cut side up. Spread the cooled crabmeat mixture over the cut Brie and top with the remaining Brie 1/2, gently pushing the 2 halves together.

Paint the edges of the bottom piece of pastry with the egg wash. Top the cheese with the remaining pastry sheet, pinching the edges together to seal. Paint the top pastry lightly with the egg wash, being careful not to let any drip down the sides. Arrange the decorative leaves on top, and lightly paint with egg wash. Bake until the pastry is puffed and golden brown, about 20 minutes. Remove from the oven.

Line a platter with the watercress and place the baked brie on top. Let sit for 5 minutes. Surround with toast points and serve.

Essence :
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme