Massimo’s Sunday Ritual: Soft Egg with Fresh Truffle
Massimo’s Sunday Ritual: Soft Egg with Fresh Truffle Sunday mornings are slow, quiet, and rich with tradition. For Massimo, that peaceful rhythm begins with a simple but luxurious breakfast: a perfectly soft-boiled egg, served warm in its shell and topped with generous shavings of fresh truffle. It’s a humble dish, but one that speaks to the heart of Italian cooking — minimal ingredients, seasonal freshness, and pure flavour. Why it’s a favourite… The magic lies in the balance. The creamy yolk, still just runny, blends with the earthy perfume of freshly shaved truffle to create something far greater than the sum of its parts. It’s indulgent, yet effortless — exactly how Sunday mornings should feel. INGREDIENTS For 1 serving: 1 very fresh organic egg A pinch of salt Fresh black truffle, finely shaved Optional: a few flakes of sea salt or a drizzle of truffle oil INSTRUCTIONS Boil the Egg:Gently lower the egg into simmering water and cook for 5 minutes and 30 seconds for the perfect soft-boiled texture. Cool Slightly & Crack:Remove the egg and cool it under cold water just enough to handle. Carefully slice off the top of the shell. Season & Shave:Add a pinch of salt and top immediately with freshly shaved black truffle. The warmth of the egg will awaken the aroma and flavors of the truffle beautifully. Serve the egg upright in a small egg cup or glass dish. Pair with warm rustic bread or buttery toast soldiers — perfect for dipping into that golden yolk. Whether you’re enjoying it alone in a quiet kitchen or sharing it over coffee and conversation, this dish is a reminder that luxury doesn’t have to be complicated. Just fresh ingredients, simply prepared — and a little bit of truffle magic. Buona domenica. BACK TO POSTS Il TARTUFO DI MASSIMO KvK-nummer: 34257316 BTW-identificatienummer: NL002298057B94 Massimo Damiano info@iltartufodimassimo.com +31 (0)6 304 34601 Instagram Linkedin CONTACT Have a question or special request? Feel free to email us anytime. We’re also available by phone from 09:00 to 17:00 CET. DELIVERY Fast, reliable shipping across Europe. We deliver through Amsterdam and across The Netherlands. Products are carfeully packaged and shipped across Europe within 1-3 business days Customer Guarantee Your satisfaction, our promise. If you recieve substandard or spoiled truffles, we’ll replace them at no additional cost. We stand by the quality of our products ABOUT Passion for truffles, rooted in tradition FRESH TRUFFLES Nature’s finest delicacy PRODUCTS Fresh Truffles, Oil, Sauce and more.. PUBLICATIONS Our approach to quality and sustainability RECIPES Get inspired with creative recipe ideas PRODUCT DISCLAIMER & PRIVACY Our policy, freshness, refunds and your privacy
A Taste of Summer: Spaghetti with Vongole, Zucchini & Fresh Truffle
A Taste of Summer: Spaghetti with Vongole, Zucchini & Fresh Truffle There’s something magical about summer in Italy — the scent of the sea, the warmth of the sun, and the pleasure of sitting down to a dish that feels both effortless and indulgent. This homemade spaghetti with vongole (clams), zucchini, and fresh summer truffle captures all of that in one elegant, vibrant plate. It’s a dish that brings together the freshness of the coast and the richness of the forest, making it the perfect celebration of seasonal ingredients and the joy of simple, thoughtful cooking. Why this dish works… It’s the contrast that makes this dish sing: the briny sweetness of the clams, the gentle crunch of sautéed zucchini, the earthiness of the truffle — all tied together by silky strands of spaghetti and the faint perfume of garlic and wine. It’s coastal, it’s forested, it’s summer on a plate. INGREDIENTS For 2 servings: 200g fresh spaghetti (or high-quality dried pasta) 500g fresh vongole (clams), rinsed and purged 1 small zucchini, diced 1 garlic clove, finely sliced 2 tbsp olive oil 100ml dry white wine A knob of butter (optional, for added richness) Salt and freshly ground black pepper Fresh summer truffle, thinly shaved Optional: a pinch of chili flakes for subtle heat INSTRUCTIONS 1. Cook the Pasta Bring a pot of salted water to a boil and cook your spaghetti until just al dente. Reserve a bit of pasta water before draining. 2. Prepare the Sauce In a large pan, heat olive oil over medium heat and gently sauté the garlic until fragrant, but not browned. Add the zucchini and cook for 2–3 minutes until just tender. Add the clams and pour in the white wine. Cover the pan and cook for about 4–5 minutes, or until the clams open. Discard any that remain closed. 3. Combine with Pasta Add the drained pasta to the pan along with a splash of reserved pasta water. Toss gently to combine all the flavors. Stir in a small knob of butter if desired for a silkier texture. Season with salt and pepper to taste. 4. Finish with Truffle Plate the pasta and finish with generous shavings of fresh summer truffle over the top. The heat of the pasta will gently release the aroma, creating a beautifully layered flavor experience. If you have access to fresh truffle during the summer season, don’t hesitate to use it generously here — it adds an unmistakable elegance without overpowering the dish. And like all great Italian meals, this one pairs beautifully with a crisp glass of white wine and good company. Buon appetito!Let me know if you try this recipe at home — and tag us in your creations! Massimo BACK TO POSTS Il TARTUFO DI MASSIMO KvK-nummer: 34257316 BTW-identificatienummer: NL002298057B94 Massimo Damiano info@iltartufodimassimo.com +31 (0)6 304 34601 Instagram Linkedin CONTACT Have a question or special request? Feel free to email us anytime. We’re also available by phone from 09:00 to 17:00 CET. DELIVERY Fast, reliable shipping across Europe. We deliver through Amsterdam and across The Netherlands. Products are carfeully packaged and shipped across Europe within 1-3 business days Customer Guarantee Your satisfaction, our promise. If you recieve substandard or spoiled truffles, we’ll replace them at no additional cost. We stand by the quality of our products ABOUT Passion for truffles, rooted in tradition FRESH TRUFFLES Nature’s finest delicacy PRODUCTS Fresh Truffles, Oil, Sauce and more.. PUBLICATIONS Our approach to quality and sustainability RECIPES Get inspired with creative recipe ideas PRODUCT DISCLAIMER & PRIVACY Our policy, freshness, refunds and your privacy
Homemade Truffle Dish
Homemade truffle dish I love creating luxurious dishes at home that rivals any fine-dining experience — and this gnocchi with scallops and Australian black truffle is exactly that. Inspired by simplicity and elegance, this recipe brings together pillowy gnocchi, tender seared scallops, and the earthy depth of fresh black truffle. It’s a celebration of textures and flavours, perfect for when you want to impress or simply treat yourself. Gnocchi with Scallops and australian Black truffle This dish was born out of a love for truffles and the comforting allure of homemade Italian food. I wanted to highlight truffle in a way that felt natural, not overpowering, and what better way than to pair it with gnocchi and sweet, delicate scallops? INGREDIENTS For 2 servings: 400g potato gnocchi (store-bought or homemade) 6–8 fresh scallops, cleaned 2 tbsp unsalted butter Salt & pepper to taste 15 – 20g fresh black truffle person, thinly sliced INSTRUCTIONS 1. Prepare the Gnocchi If using store-bought gnocchi, cook according to the package directions. Homemade? Even better. Boil until they float to the top (just a few minutes), then drain and set aside. 2. Sear the Scallops Pat scallops dry with a paper towel and season with salt. Heat olive oil in a pan over medium-high heat. Once hot, sear scallops for about 1–2 minutes per side until golden and just cooked through. Set aside. 3. Make the Sauce In the same pan, reduce heat to medium. Add butter and simmer about 1 minute. Add a pinch of salt and pepper, and simmer gently for 2–3 minutes. 4. Combine Everything Add gnocchi to the sauce and stir gently to coat. Return scallops to the pan to warm through. Plate the dish and finish with generous shavings of black truffle over the top. A drizzle of truffle oil can intensify the aroma, but it’s optional — the fresh truffle does most of the heavy lifting. This dish is all about indulgence without complication. The richness of the sauce, the silkiness of the gnocchi, and the umami from the scallops and truffle come together in perfect harmony. It’s a dish that makes any evening feel like a special occasion. I recommend tasting this dish with a good Chardonnay or Pinot Noir. Maybe from the new world, Australia, California If you try it at home, I’d love to hear how it turns out. Buon appetito! Massimo BACK TO POSTS Il TARTUFO DI MASSIMO KvK-nummer: 34257316 BTW-identificatienummer: NL002298057B94 Massimo Damiano info@iltartufodimassimo.com +31 (0)6 304 34601 Instagram Linkedin CONTACT Have a question or special request? Feel free to email us anytime. We’re also available by phone from 09:00 to 17:00 CET. DELIVERY Fast, reliable shipping across Europe. We deliver through Amsterdam and across The Netherlands. Products are carfeully packaged and shipped across Europe within 1-3 business days Customer Guarantee Your satisfaction, our promise. If you recieve substandard or spoiled truffles, we’ll replace them at no additional cost. We stand by the quality of our products ABOUT Passion for truffles, rooted in tradition FRESH TRUFFLES Nature’s finest delicacy PRODUCTS Fresh Truffles, Oil, Sauce and more.. PUBLICATIONS Our approach to quality and sustainability RECIPES Get inspired with creative recipe ideas PRODUCT DISCLAIMER & PRIVACY Our policy, freshness, refunds and your privacy