Never enough TRUFF, that’s a common saying at Dads Stuff HQ. Quite simply, it’s bloody delicious! Now there’s a new one… Continuing to elevate everyday condiments for those who can handle the heat, TRUFF drops the latest in their line of luxury hot sauces with the official launch of White Hotter, here in Australia. A curated blend of ripe chilli peppers, organic agave nectar, the rarer white truffle, and a hint of coriander, this product is much brighter and bolder than its predecessor.
TRUFF’s White Truffle Hot Sauce is already known for boasting a slightly sweeter, more umami taste, however, you’ll love to learn this hotter varietal still lives up to its decadent flavour profile. With a very similar ingredients list to TRUFF White, and the same uber cool packaging to make her recognisable on shelves, the only differentiator to note is the supreme level of spice (5,000-7,000 scoville heat units).
“Our goal, always, is for TRUFF to offer a memorable and luxurious food experience for our loyal community. We’re continuing to reimagine and elevate household pantry staples with the release of White Hotter, another step in the right direction for our growing brand”, says Steve Pirone, Co-Director of TRUFF ANZ.
A stellar addition to the spicy lineup of pantry staples now encompassing hot sauce, pasta sauce and truffle oil, TRUFF White Hotter is the perfect topper for red meat, roast vege, hearty winter soups, and a super exciting way to spice up plant-based recipes too. Much like the remainder of their product portfolio, this new iteration of white is also gluten free, preservative free, and vegan friendly.
TRUFF products have a tendency to be snatched up quickly, so get in quick and live the TRUFF hype. Head to www.truff.com.au to learn more about the range, key stockists, and place an order today. TRUFF White Hotter will also be available at David Jones, select grocers, select butchers, and specialty food stores nationwide.
Once you’ve got your hands on some… here’s some incredible recipes to really make the most of your TRUFF experience.
TRUFF’d Breakfast Casserole
We took some creative culinary liberties with this classic breakfast casserole. Instead of a hum-drum hot sauce, we used our elevated, elegant, and absolutely appetising TRUFF White HOTTER. Not only does this sauce bring the heat, but it provides some intense white truffle flavor, adding pro-kitchen level flavor. All that truffle-infused heat enhances those traditional breakfast ingredients; bacon, sausage, eggs, cheese, and hash brown potatoes. You’ll be the belle or bro of the brunch when you show up with this potluck dish.
Ingredients
- 8 slices bacon, diced
- 1/2 cup yellow onion, peeled and diced
- 1/2 cup red bell pepper, seeded and diced
- 1/2 cup green bell pepper, seeded and diced
- 500g raw breakfast sausage
- 8 eggs
- 1 340g can evaporated milk
- 1 tablespoon TRUFF White HOTTER
- 2 cups shredded cheddar
- 500g frozen shredded hash brown potatoes
- 2 tablespoons scallions, chopped
Instructions
Preheat oven to 180°C. Heat a large oven-proof skillet over medium-high heat. Once the skillet is hot, add diced bacon, and cook, stirring frequently, for 3-5 minutes or until crisp. Using a slotted spoon, remove the cooked bacon from the skillet (leaving as much of the bacon drippings in the pan as possible), and set aside on paper towels.
Return the skillet to medium-high heat and, once hot, add the onion and bell peppers. Sauté veggies until tender-crisp, about 2 minutes. Crumble sausage into the pan and continue to cook until the sausage is cooked through and vegetables are tender, about 5 minutes more.
Meanwhile, place eggs, evaporated milk, and TRUFF White HOTTER in a large bowl and whisk to combine. Add cheddar, hash browns, bacon, and 1 tablespoon of the chopped scallions to the bowl, and stir to combine with the egg mix. Once the veggies and sausage have finished cooking, add them to the bowl as well, and stir to combine. Lightly grease the skillet with pan release spray and add the casserole mix, spreading out in an even layer. Place the skillet in the oven and bake for 45 minutes to 1 hour, or until firm and cooked through. Remove from the oven, garnish with remaining scallions, and slice into individual portions before serving.
Creamy Sausage and Sage One-Pot Pasta with Mushrooms
Our Creamy Sausage and Sage One-Pot Pasta recipe should definitely make the meal planning menu list once the weather turns colder, just absolutely epic comfort food. Mushrooms and Italian sausage are sautéed golden and simmered in a creamy, TRUFF White HOTTER infused sauce along with the fettuccini noodles, sage, and hearty handful of grated parmesan.
Ingredients
- 2 tablespoons olive oil
- 250g cremini mushrooms, quartered
- 500g raw Italian sausage, casings removed
- 2 tablespoons butter
- 4 garlic cloves, peeled and minced
- 2 cups chicken broth
- 1 cup whole milk
- 1 tablespoon TRUFF White HOTTER
- 1 teaspoon fresh sage, chopped (plus extra for garnish)
- 250g fettuccini
- 1/4 cup grated parmesan
- salt and pepper
Instructions
Heat olive oil in a large pot over medium-high heat. Once the oil is hot, add mushrooms and sauté until tender, about 3 minutes. Using a slotted spoon, remove mushrooms from the pot and set aside on a plate. Return the pot to medium-high heat, once hot, crumble sausage into the pot, and cook, stirring frequently, until seared and cooked through, about 3 minutes. Using a slotted spoon, remove the cooked sausage from the pot and set aside on the plate with the mushrooms. Return the pot to medium-high heat, add garlic, and sauté until fragrant, about 1 minute. Add chicken broth, milk, TRUFF White HOTTER, and sage to the pot, whisk to combine, and bring to a boil. Once boiling, add fettuccini, and cook until the pasta is al dente, about 8 minutes. Remove from the heat and add the parmesan, stirring to combine. If the pasta is too thick, add a little more milk to thin. Return the mushrooms and sausage to the pot, toss to combine, and season to taste with salt and pepper. Divide pasta between plates and garnish with sage before serving.
Roasted Butternut Squash Soup with Brown Sugar and Butter Fried Bread
Cooler weather calls for piping hot soup. And, this recipe brings the heat and the spice. Butternut squash is tossed in a quick marinade of autumn herbs, garlic, olive oil, and our TRUFF White HOTTER. The roasted squash is pureed smooth and blended with broth for a rich and rewarding soup experience. But, the flavorful fun doesn’t stop there! We partnered this spiced-up soup with a sweet and buttery toast, brown sugar and butter fried bread. Sweet meets savory in harmonious balance, you gotta try it!
Ingredients
Butternut Squash Soup:
- 700g butternut squash, peeled and cut into 1 inch cubes
- 1 yellow onion, peeled and chopped
- 2 tablespoons olive oil
- 1 tablespoon TRUFF White HOTTER
- 4 garlic cloves, peeled and chopped
- 1 teaspoon fresh sage, chopped (plus extra for garnish)
- 1 teaspoon fresh thyme, chopped (plus extra for garnish)
- 1 teaspoon fresh rosemary, chopped (plus extra for garnish)
- 3 cups chicken or vegetable broth
- salt and pepper to taste
Brown Sugar and Butter Fried Bread:
- 8 tablespoons (1 stick) salted butter, softened to room temperature
- 6 tablespoons brown sugar
- pinch of cinnamon
- 4-8 thick slices sourdough bread
- 4 tablespoons olive oil
- 4 tablespoons sour cream
Instructions
Preheat oven to 200°C. Place butternut squash, onion, olive oil, TRUFF White HOTTER, garlic, sage, thyme, and rosemary in a large bowl, and toss to combine. Transfer the veggies, oil, and seasonings to a large baking sheet, and spread out in an even layer. Place the baking sheet in the oven and roast for 20 minutes or until the butternut squash is tender.
While the squash is roasting, place broth in a large pot, and bring to a simmer over medium heat.
Once the butternut squash has finished roasting, transfer all the baking sheet contents (seasoning, juices, etc…) to the bowl of a food processor or blender. Add a little bit of the hot broth and blend, starting on low speed and working up to the higher speeds, until pureed. Using a rubber spatula, scrape the pureed mixture into the pot with the broth, and whisk to combine. Season to taste with salt and pepper. Cover and reduce heat to low, keep warm, stirring frequently, until ready to serve. Place softened butter, brown sugar, and cinnamon in a medium bowl, and stir to combine. Thickly spread butter mixture over the bread slices (both sides) and set aside. Heat olive oil in a skillet over
Turkey and Pumpkin Chili
We put the spice in this chili …and we don’t mean pumpkin spice. Our TRUFF White HOTTER sauce is the secret ingredient we add to every seasonal chili we make. This white truffle-infused hot sauce adds earthy aromas and heat. To balance the ‘hotter’ we use canned pumpkin puree. Yes! That same canned pumpkin puree you use for holiday pies is an awesome ingredient for soups, stews, and chili! Unsweetened pumpkin puree adds a lovely smoothness, almost creamy but without the dairy. You must give this turkey and pumpkin chili a try and see how good truffle, hot sauce, and pumpkin can be!
Ingredients
- 2 tablespoons olive oil
- 1/2 cup white onion, peeled and diced
- 2 garlic cloves, peeled and minced
- 1 green bell pepper, seeded and diced
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 500g ground turkey
- 1 tablespoon TRUFF White HOTTER
- 1 cup pumpkin puree
- 400g can diced tomatoes with juice
- 425g can dark kidney beans, drained and rinsed
- 1 1/2 cups chicken or turkey broth
- salt and pepper
Optional Toppings: shredded cheddar, sour cream, scallions, coriander, and jalapeños
Instructions
Heat olive oil in a large saucepan or pot over medium-high heat. Once the oil is hot, add onions, garlic, and bell pepper, and sauté until the veggies are tender-crisp, about 2 minutes. Add chili powder and cumin and stir to combine. Crumble ground turkey into the skillet, stir to combine with the veggies and seasoning, and continue to sauté until the ground turkey is cooked through, about 5 minutes. Once the turkey has cooked, add TRUFF White HOTTER, pumpkin puree, diced tomatoes, kidney beans, and broth, stir to combine, and bring to a simmer stirring frequently. Once simmering, reduce heat to medium-low, cover, and continue to cook for 15 minutes. Season chili to taste with salt and pepper.
Divide chili between bowls and sprinkle or dollop with your favorite chili toppings.
Spicy Stuffed Mushroom Appetisers
We cranked up the temperature on these stuffed mushroom appetisers! Baby portobello mushrooms are stuffed with a garlicky-cheesy filling heartily seasoned with our TRUFF White Hotter hot sauce. We love everything about this hotter, white truffle-infused, hot sauce…the aromatic properties of white truffles and the tongue-tingling heat of spicy peppers- just awesome! If you’re planning a party or are invited to a potluck, you must give this shroomy appetiser a try. Our twist on the classic with just a little extra punch.
Ingredients
- 500g baby portobello or cremini mushrooms
- 4 tablespoons butter
- 3 garlic cloves, peeled and minced
- 1 shallot, peeled and minced
- 1/4 cup breadcrumbs
- 1/2 cup grated parmesan
- 1/2 cup cream cheese, softened to room temperature
- 2 teaspoons-1 tablespoon TRUFF White HOTTER
- 1 teaspoon fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
Instructions
Preheat oven to 200°C. Remove stems from the mushrooms, set mushroom caps aside on a large baking sheet, and finely mince the stems. Melt butter in a large skillet over medium heat. Once the butter has melted, add chopped mushroom stems, garlic, and shallot to the skillet and sauté until tender and fragrant, about 2-3 minutes. Transfer veggies to a large bowl. Add breadcrumbs, 1/4 cup parmesan (reserving the remaining parmesan for topping the stuffed mushrooms) TRUFF White HOTTER, thyme, and parsley to the bowl, and stir to combine the stuffing. Fill mushrooms, evenly, with stuffing and sprinkle with reserved parmesan cheese. Bake mushrooms for about 15-20 minutes or until the mushrooms are tender and the tops are golden. Serve warm.