Start by placing the truffle in a jar with a dozen eggs; refrigerate for two days. The pungent odour of the truffle will penetrate the shells of the eggs, and they will eventually taste and smell like it.
For the first recipe, use six of the eggs to make truffle ice cream (recipe below). Next, use the other six to make brouillade d'oeufs à la truffe (truffle scrambled eggs). Garnish with a few truffle slices.
Now put your truffle in a jar again, this time with the semi-fine vialone nano rice. Refrigerate for another two days. This will allow you to make a delicious risotto. Once again, add a couple of slices of truffle on top.
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With the rest of the truffle, you can make this recipe that I learned 20 years ago in Dijon, France. Place the truffle in the middle of uncooked bread dough, then bake the bread as you regularly would. Eat the bread with beurre fermier (farm-fresh butter) and salt to fully enjoy the unique taste.
See, four simple dishes with the diamond of the kitchen!