Cleansing The Black Truffle
When you’ve gotten recent black winter truffles, don’t clear them till your are able to eat them. Different sensible they may spoil faster. Take away any soil from the black truffles simply earlier than utilizing them in any recipe. They have to be washed with water and a nail brush underneath operating water. The truffle have to be fully clear since they are going to be used unpeeled. Dry effectively with a paper towel.
The black truffle (Tuber Melanosporum) should at all times be used as a condiment, not as a meals. Use solely recent truffles, if attainable. To get pleasure from and respect the black truffles, 100 g is sufficient. With this quantity we are able to make a number of recipes.
The best way to use black truffles to taste meals.
Use an hermetic container and put collectively the meals you need to taste with the black truffle. Shut the container and depart it within the fridge for not less than 24 hours. The aroma of the black truffle will penetrate the meals within the sealed container. The black truffle aroma adheres to fatty meals greatest.
Take half a dozen eggs and place them in an hermetic container with a recent black winter truffle, washed and wrapped in paper towel, however not fully wrap the truffle. Shut the container and put within the fridge for 2 days. The excessive porosity of the eggshell will enable the aroma of the truffle to penetrate the eggs. Then you should use these eggs to make truffled flan, use in stuffing or simply eat them fried. You possibly can add a bit of sliced garlic to the new olive oil earlier than frying the eggs. Fry the eggs when the garlic is barely brown. These truffled eggs will delight your palate.
Risotto Parmesan with Black Truffles
Could be severed as a starter or a predominant course
Serves 2 – 4 individuals.
150g black truffles
120g grated Parmesan cheese
Half a tablespoon heavy cream
Boil the rice till it’s al dente and drain effectively. Add the butter, cream, Parmesan and about half of the grated black winter truffles. Stir till it’s effectively blended and serve sizzling, garnish every plate with a beneficiant quantity of the remaining winter truffle shavings.
Salad with Black Truffle
3 Arduous Boiled Eggs
2 massive handfuls of inexperienced beans
1 medium sized lettuce
1 massive handful of Rucola
1 Bunch of dill
70g black winter truffle
4 tablespoons additional virgin olive oil
3 tablespoons creme fraiche
3 tablespoons double cream
2 tablespoons of lemon juice
2 tablespoons white wine vinegar
Wash the lettuce & rucola and shake off the entry water. Let drain in a collander whereas making ready the dressing. Prime and tail the inexperienced beans, then boil them in salted water till tender. Take away and wash in chilly water, then combine in with the lettuce and rucola.
The dressing is ready by mixing all of the above components collectively in no explicit order. NOTE – The cayenne pepper is added on the finish.
Place the blended rucola, lettuce and inexperienced beans on a plate. Slice the boiled eggs and truffles over the mattress of lettuce, including the dill.
Lastly, add the creamy dressing over the salad.
Stuffed Hen Breasts with Black Winter Truffles
4 hen breasts
80g Fontina cheese
80g prosciutto ham (Parma-type)
1 small onion
1 glass dry sherry
1 medium sized black winter truffle
Additional virgin olive oil
Recent floor pepper
Slice the hen breast lengthways with out fully separating. Flatten with a meat mallet and frivolously salt, pepper and flour. Place two slices of ham, a slice of Fontina cheese and a skinny layer of black winter truffle inside every pockets or hen breast. Shut and stitch up with kitchen twine or utilizing picket toothpicks. Brown the chopped onions within the oil and butter in a big pan. Once they begin to soften, add the hen breasts and brown on either side, moist with the sherry and cook dinner, including a small quantity of broth if obligatory. Serve highly regarded. Accompany with wild rice or boiled potatoes.