RECEIPTS
Basics:
These preparations can be used as a sauce base, incorporated into your risotto, your fresh pasta, your purees, on meats and all other dishes ...
Truffle butter
- 100 gr of butter
- 25gr of onecinatum or 15gr of melanosporum or 15gr of Magnatum or 10gr of mesenteric
1. Cut the butter into cube
2. Grate the truffle with a mandolin
3. Handle with a fork keeping "grain"
To eat immediately or to freeze. For freezing, make portions wrapped in cellophane
Fresh or frozen, mixes with puree
potato, pasta, risotto, ... can serve as
Beef and fish coating.
Before using it for a sauce, relax the butter. Cool it and add a little cream before emulsify everything.
No salt in the butter, only in the service
It is loved it as an aperitif (dotted with fleur de sel), quenelle on a gnocchi dish or in a broth.
Truffle cream
- 1dl of cream
- 25gr of onecinatum or 15gr of melanosporum or 15gr of Magnatum or 10gr of mesenteric
1. Mix
2. Use or freeze
3. may be diluted according to use
It is used for pasta, pdt puree, in the cheese fondue or in a velvety at the end. It goes well with vegetables such as parsnips, jigsaw, spinach, leek or even squash.
Be careful not to heat the infused truffle cream at too high temperature to keep all its taste,
Truffle mayonnaise
1. Make homemade mayonnaise
2. Grate the truffle on it, at the pif, at will (minimum 20% of the Mayo weight)
3. Continue to touiller
4. Season with your taste
5. Let stand in the fridge at least 5 hours and serve fresh
We love it with fries, chicken but also with rice and vegetables.
Good Appetite! : D
The dishes:
Truffle
Uncinatum and Aestivum
2 eggs p/pers., 15 g. of truffles p/pers.
Salt and pepper
Melanosporum
2 eggs p/pers., 10 g. of truffles p/pers.
Salt and pepper
You can put the eggs 3 or 4 days beforehand With truffles and leave in the refrigerator.
Two or three hours before cooking, break the eggs in a bowl, add the grated truffles and brew the fork.
Mix well and leave on hold.
15 minutes before serving cook the mixture in a double boiler while turning constantly or in the pan, stirring until the scramble is obtained.
Serve immediately, salt and grate a few strips to decorate your dish.