Alba White Truffle Dinner

We had such a good time last year with our at home white truffle dinner that we decided to do it again - this time with more people and different dishes. A team affair, everyone participated in shopping, prepping, cooking and plating - and eating! Thanks to Susan, Rich, Jeff, Dana, Kristie & Mike for a wonderful holiday dinner.

To kick off, here are the truffles!

We ordered a 2 oz Alba White and 4 oz of Burgundy Black truffles from Urbani online. We were able to get a good discount again this year keeping the price out of the stratosphere, more or less.

We started the evening (afternoon, really) with a selection of cheeses, bread and meats before the cooking got underway.

The first dish was a return visit to Daniel Boulud's white truffle scrambled egg. A very, very simple recipe of fresh eggs (these came right from Rich & Susan's sister's farm collected just a few days prior), butter, salt, pepper & creme fraiche. The only trick here is the double boiler and constant stirring in a slow, deliberate figure eight to get them to cook but only ever so slightly which Susan did to perfection. Finished off with shaved white truffle and eaten immediately.

For the second course Jeff prepared enormous bay scallops with a little sea salt seared in rendered bacon fat and finished with aged balsamic vinegar. These were topped with shaved black truffle.

For the third dish was a ricotta gnocchi in brown butter sauce and Parmesan with white truffle

Susan and Rich made the gnocchi at home ahead of time. To prepare the dish they boiled the chilled gnocchi and then seared them in a pan with butter before plating and adding the cheese and truffle.

For the fourth and final white truffle dish, Alan and I prepared a knock off of Gordon Ramsay's famous and famously expensive pizza. Store bought pizza dough was allowed to warm up to room temperature and rise slightly for a few hours before making. A pizza stone was used and heated in a 500 degree oven for an hour. We caramelized onion and finely chopped porcini mushrooms to go with the fontina, buffalo mozzarella and Parmesan cheeses. White truffle is shaved over the hot slices and served immediately.

 To finish the meal, Susan & Alan prepared two roasted chickens with leeks, black truffle and a black truffle gravy that was fantastic! No picture of that since there was champagne, California and Italian wines flowing.

A great evening, good food and simple recipes to showcase the truffles.