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

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.