Cleaning The Black Truffle
When you have fresh black winter truffles, do not clean them until your are ready to eat them. nail brush under running water. The truffle must be completely clean since they will be used unpeeled. Dry well with a paper towel.
Useful fresh truffles, if possible. To enjoy and appreciate the black truffles, 100 g is enough. With this amount we can make recipes.
How to use black truffles to flavor food.
The anroma of the black truffle will penetrate the food in the sealed container. The black truffle aroma adheres to fatty foods best.
Truffled eggs
Take half a dozen eggs and place them in an airtight container with a fresh black winter truffle, washed and wrapped in paper towel, but not completely wrap the truffle. The high porosity of the You can add a little sliced garlic to the hot olive oil before frying the eggshell will allow you the aroma of the truffle to penetrate the eggs. eggs. Fry the eggs when the garlic is slightly brown. These truffled eggs will delight your palate.
Risotto Parmesan with Black Truffles
Can be severed as a starter or a main course
Serves 2 - 4 people.
Ingredients:
150 g black truffles
320 g rice
120 g grated Parmesan cheese
50 g butter
Half a tablespoon heavy cream
Instructions:
Add a butter, cream, Parmesan and about half of the grown black winter truffles. Stir until it is well mixed and serve hot, garnish each plate with a generous amount of the remaining winter truffle shavings.
Salad with Black Truffle
Ingredients:
3 Hard Boiled Eggs
2 large handfuls of green beans
1 medium sized lettuce
1 large hand of Rucola
1 Bunch of dill
70 g black winter truffle
Creamy Dressing
4 tablespoons extra virgin olive oil
3 tablespoons creme fraiche
3 tablespoons double cream
2 tablespoons of lemon juice
2 tablespoons white wine vinegar
Cayenne pepper
Salt
Instructions:
Let drain in a collander while preparing the dressing. Top and tail the green beans, then boil them in salted water until tender. Remove and wash in cold water, then mix in with the lettuce and rucola.
NOTE - The cayenne pepper is added at the end.
Place the mixed rucola, lettuce and green beans on a plate. Slice the boiled eggs and truffles over the bed of lettuce, adding the dill.
Finally, add the creamy dressing over the salad.
Stuffed Chicken Breasts with Black Winter Truffles
Ingredients:
4 chicken breasts
80 g Fontina cheese
80 g prosciutto ham (Parma-type)
30 g butter
1 small onion
1 glass dry sherry
1 medium sized black winter truffle
Stock
Extra virgin olive oil
Flour
Salt
Fresh ground pepper
Instructions
Plice two slices of ham, a slice of fontina cheese and a thin layer of black winter truffle inside each wallet or chicken breast. Close and Sew up with kitchen twine or using wooden toothpicks. When they start to soften, add the chicken breasts and brown on both sides, wet with the sherry and cook, adding a small Accompany with wild rice or boiled potatoes.
