Let’s be honest. Valentine’s Day is stressful. With all the pressure to show your beloved that you love them, even more than you do any other day, it can be hard to feel like we’ve done everything just right. I’ve always worried that my gifts aren’t grand enough, my dinner plans may leave us disappointed, or that I’ll just forget entirely and rely on the nearest pharmacy to help me pull through with a stuffed animal and even more sad-worthy chocolate.
The good news is that this year’s V-day falls on Sunday. This leaves us with an entire day to fill with activities, love, spoiling, food, and more love. I have elected more often than not to cook for my Valentine rather than subject myself and said Valentine to the insanity of restaurants on this lovey dovey day. If you haven’t made reservations yet, there’s a good chance you’d be taking your meal at McDonald’s anyway.
We’ve just received and fresh and incredibly aromatic shipment of fresh truffles from Italy, which is Valentine gift enough for me already. Take one home for brunch or dinner (or both!) and show your Valentine just how much you adore them by cooking with one of the most covetable ingredients available. Nothing says love like luxurious truffles, so take full advantage!
Soft Scrambled Eggs with Truffle
Break eggs into a bowl with a pinch of salt. Whisk until completely combined, there should be no veins of white. Heat butter in a medium nonstick skillet over medium-low heat. Allow butter to melt and foam. Once finished foaming, pour eggs into the pan and allow for a thin layer of cooked egg to appear at the bottom of the pan. Sprinkle half the black truffle over the eggs and use a rubber spatula to sweep and push eggs across the skillet. Once curds begin to form and the eggs appear to be just set with the top still runny, remove from heat and divide between plates. Finish with the remaining truffle and additional salt and pepper.
PAIR WITH: Blood orange mimosas, coffee, and cuddles
Fettuccine with Robiola and Black Truffle
- ½ stick unsalted butter (4 tablespoons)
- ½ pound dried egg fettuccine
- ½ pound Robiola, cut into small cubes
- 1 medium black truffle
- Salt and pepper, to taste
Bring a large pot of salted water to a boil. In a small saucepan, melt butter over medium heat. Carefully continue to cook until butter solids become brown and butter has a nutty aroma. Pour into a bowl and reserve.
Cook pasta to al dente in salted water and reserve ½ cup pasta water. Drain pasta and return to the pot. Add reserved pasta water, browned butter, freshly shaved truffle, and Robiola, tossing with two forks to incorporate. Season with salt and pepper. Transfer to serving bowls and shave the last bits of truffle over each bowl to garnish. Serve immediately.
PAIR WITH: Prosecco