Category

Black Truffles

Nov 19
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scrambled eggs black truffle

Scrambled Eggs With Black Truffles Recipe

By Autumn Truffles, Black Truffles, RECIPES, Summer Truffles, Truffles, Winter Truffles

To make truffles with scrambled eggs many chefs place the black truffle in a jar with the eggs for at least 24 hours so that the eggs obtain some of the aroma of the truffles. It does work, but it’s a very mild flavour you get.

For me, this dish works best when there is some truffle flavour in the eggs before the truffle is shaved on top of the eggs when served.

I like to use the little offcuts of the truffle that you sometimes get when shaving the truffles and throw those into the egg mixture just before taking it off the heat.

Because this is a decadent dish, the eggs should be very velvety and sensuous, which means not skimping on the butter for this. You can go back to your egg-white omelette tomorrow. After a run.

A couple of notes on cooking the eggs: you don’t have a silicon spatula? Buy a silicon spatula. I don’t believe in whisking the eggs. Ever. You should not add garlic to this dish. Ever.

I sometimes add a little Parmigiano Reggiano – at the end. This cheese is great with truffles.

Some recipes mention Champagne. Of course! But not in the dish. With the dish. After all, this is one of the most decadent breakfast dishes you can have. Enjoy scrambled eggs with fresh black truffles!

INGREDIENTS

  • 6 free-range eggs
  • 100 g butter
  • Salt and freshly ground black pepper
  • 2 tbsp double cream
  • ⅓ small truffle finely shaved, plus little pieces for the pan

INSTRUCTIONS

  • Gently melt the butter in a small saucepan over low-medium heat.
  • Crack the eggs into the saucepan and start stirring.
  • If the eggs start to set too quickly, take the pan off the heat for a minute and keep stirring.
  • Just before the eggs set, take them off the heat again, stir in the cream, and add the little truffle pieces.
  • Add salt and pepper to taste — go easy on the salt though (it can effect the taste of the truffle.)
  • Serves with some bubbles. In a glass.

NUTRITION

Serving: 1g | Calories: 620kcal | Carbohydrates: 3.5g | Protein: 18.7g | Fat: 59.6g | Saturated Fat: 33.6g | Polyunsaturated Fat: 26g | Cholesterol: 773mg | Sodium: 729mg | Sugar: 0.1g
Nov 19
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Truffles-fava-crayfish

Truffle And Crayfish Fava Recipe

By Autumn Truffles, Black Truffles, RECIPES, Summer Truffles, Truffles, Winter Truffles

This fava puree recipe is exactly like the one I tried in Turkey. I’ve just added a touch of truffle oil to give it a lift. I swear this is the best dip you’ll ever eat and it sums up the glitz and glamour of Bodrum.

Ingredients

  • 125 gunsalted butter
  • ¼ cupfinely chopped preserved lemon
  • 100 g(1 cup) flaked almonds, toasted
  • 2 tspred pul biber (Aleppo pepper)

Truffled fava puree

  • 300 g(1⅓ cups) yellow split peas
  • 2French shallots, roughly chopped
  • 1carrot, coarsely chopped
  • 1celery stalk, roughly chopped
  • sea salt, to taste
  • 3 tsptruffle oil

Crayfish

  • 2 litres cold water
  • 1handful of sea salt
  • 250 ml (1 cup) white wine
  • 1 brown onion, chopped
  • 1 stick celery, chopped
  • 1 carrot, chopped
  • 1 bay leaf
  • 1 sprig of thyme
  • 1 tsp black peppercorns, crushed
  • 1 lemon, sliced
  • 1 live crayfish

To serve

  • shaved fresh black truffle and flatbreads

Cook’s notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Chilling/freezing time 5 minutes

To make the fava puree, rinse the split peas under cold running water until the water runs clear. Place in a saucepan with the shallots, carrot and celery and add enough water to cover. Cook  over medium heat, stirring occasionally for 45 minutes or until mushy. Strain the peas through a sieve and reserve the cooking liquid. Puree the peas and vegetables in a high powered blender until smooth- adding enough of the cooking liquid to make a thick but not too dense puree. Stir in the truffle oil and season to taste. If making this ahead of time, place in a bowl, cover closely with a piece of plastic wrap and refrigerate until required. Re-heat just before serving as this is best served warm.

Meanwhile, to cook the crayfish, place all the ingredients except the crayfish in a large, heavy-based saucepan and bring to the boil over high heat. Add the crayfish and cook for 4-6 minutes, then remove with tongs and place in large bowl of iced water to stop the cooking process. Drain, then crack open the crayfish, remove the meat and coarsely tear into pieces.

Just before serving, melt 100 g butter in a heavy-based frying pan over medium heat. Add the crayfish and toss until the butter begins to turn nut-brown. Stir in the preserved lemon, almonds, pul biber and a pinch of salt, then add the remaining butter and when melted, remove from the heat and transfer to a bowl to stop it cooking further.

To serve, spoon the fava puree into bowls, top with the crayfish and drizzle with a little brown butter mixture from the pan. Shave a little black truffle over the top and serve immediately with flatbreads.

Source: sbs.com.au

Nov 18
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Chestnut Agnolotti Truffle Recipe

Chestnut Agnolotti With Truffle Recipe

By Black Truffles, RECIPES, Summer Truffles, Truffles, Winter Truffles

This pasta dish embodies the essence of winter with a few key seasonal ingredients. Velvety and sweet chestnut purée fills pockets of handmade agnolotti pasta, which are then topped with a rich cream sauce reduction of tender leeks and celeriac. All that lusciousness is balanced with a finishing squeeze of fresh lemon juice to help cut through the fat. But we don’t stop there. The only way to top off such a luxurious dish? A heavy dose of shaved black truffles, of course. So go ahead, make it rain.

INGREDIENTS

For the Pasta Dough:

  • 3 eggs
  • 15 egg yolks
  • ½ tablespoon olive oil
  • 3 cups, plus 2 tablespoons, all-purpose flour
  • 1 teaspoon kosher salt

For the Chestnut Filling:

  • 1 pound chestnuts, cooked
  • 3 cups heavy cream, divided
  • 8 tablespoons unsalted butter
  • Kosher salt, to taste
  • 1 egg, beaten, for egg wash

For the Sauce:

  • 2 tablespoons olive oil
  • 2 celery stalks, diced small
  • 1 (10-ounce) leek—greens discarded, whites rinsed and diced small
  • ½ medium celeriac, diced small
  • ½ teaspoon celery seeds
  • ¾ cup milk
  • ¼ cup heavy cream
  • 2 tablespoons lemon juice
  • Kosher salt and freshly ground black pepper
  • Celery leaves, for garnish
  • Chervil pluches, for garnish
  • Shaved black truffles, for garnish

 

Instructions

Make the pasta dough: In a medium bowl, whisk together the egg, yolks and olive oil. In the bowl of a stand mixer fitted with the dough hook attachment, mix together the flour and salt. Add the egg mixture to the flour and knead the dough for 4 to 5 minutes. Transfer the dough to a lightly floured surface, form into a round ball, cover with plastic wrap and let rest for 1 hour.

While the dough rests, make the chestnut filling: In a small saucepan, add the chestnuts, 2 cups heavy cream and butter. Bring the mixture to a boil then reduce to a simmer for 15 minutes.

Transfer the chestnut mixture to a high-speed blender and blend until smooth while gradually adding the remaining 1 cup of heavy cream. The purée should be thin enough that the blades of the blender don’t stick. Season to taste with salt, transfer to a bowl, cover with plastic wrap directly over the purée and allow to cool completely. Transfer the purée to a piping bag and set aside.

Divide the pasta dough in half and cover the half not being used with a towel to prevent it from drying out. Roll out the first half of the dough into a sheet that’s 20 inches by 8 inches by ⅛ inch. Cut the pasta sheet in half lengthwise and pipe a ½-inch-thick strip of filling lengthwise down the middle of the pasta. Brush the top half of the pasta with the egg wash, then pull the bottom half over the filling and press lightly onto the top half of the strip to seal. Using your fingers, press down on the filled section of the pasta to form 1-inch-long pieces of agnolotti. Make sure that there is no filling in between each pasta indent, then using a fluted piecrust cutter, cut the pieces of agnolotti. Transfer the agnolotti to a lightly floured, parchment-lined sheet pan, sprinkle with flour and set aside.

Bring a large pot of salted waterto a boil. While the water comes to a boil, make your sauce. In a large sauté pan, heat the olive oil over medium heat. Add the celery and leeks, and sweat for 10 minutes. Add the celeriac and cook until tender, 5 to 7 minutes. Add the celery seeds, milk and heavy cream; bring to a simmer, then reduce to low and cook for 15 minutes.

While the milk and cream are reducing, add your pasta to the boiling water and cook until tender, 4 to 5 minutes. Strain the pasta and add the pasta sauce to the pot. Turn off the heat, add the lemon juice, season with salt and pepper, and transfer to a serving dish. Garnish with celery leaves, chervil and shaved black truffles, then serve.

Source: tastingtable.com

Nov 18
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lobster truffle recipe

Lobster Tail With Cauliflower And Truffle Recipe

By Autumn Truffles, Black Truffles, Truffles, Winter Truffles

This lobster recipe is the ultimate in luxury, combining the poached tail with lashings of shaved black truffle and cauliflower two ways. The most time-consuming part of the recipe is creating the rich lobster sauce, which adds buckets of deep flavour, but can be made in advance to make things easier. You can also ask any good fishmonger to prep the lobsters for you if preferred – just make sure you’re cooking the dish on the same day you source them.

Ingredients

  • 4 lobsters, native, weighing approx. 450g each, placed in the freezer for a few hours to render them unconscious
  • 100ml of olive oil
  • 150g of unsalted butter
  • 4 carrots, roughly chopped
  • 1 onion, roughly chopped
  • 1 celery stick, roughly chopped
  • 1/2 small leek, roughly chopped
  • 2 garlic cloves, roughly chopped
  • 6 sprigs of fresh thyme
  • 1 tbsp of tomato purée
  • 2 sprigs of tarragon
  • 2l water
  • sea salt

CAULIFLOWER

  • 1 medium cauliflower
  • 125g of unsalted butter
  • sea salt
  • 1 black winter truffle

Instructions

Place the tip of a large knife through the head of each lobster to kill them. Remove the tail and claws from the body and set aside, then remove and discard the feathery gills, stomach sac and liver. Reserve the carcasses for the sauce.

Take the lobster tail and wiggle the centre part of the narrow end of the tail until it breaks loose. Pull out the intestinal tract, using a pair of narrow pliers if it breaks, and discard. Set the tail aside.

Bring a pan of water up to a rolling boil, then plunge the lobster tails in and cook for 20 seconds. Remove with a slotted spoon and immediately refresh in iced water. Once cool enough to handle, remove the outer shell and set aside with the rest of the carcass for the sauce. Place the 4 pieces of tail meat on a cloth in the fridge.

Bring the same pan of water back to the boil and drop in the claws. Leave to cook for 5 minutes, then refresh in iced water and crack open the claws to extract the meat. Save the meat for another dish and reserve the broken claws for the sauce. Don’t throw away the water used to boil the lobster, as this will be used for the sauce as well.

To make the sauce, smash the lobster carcasses and cracked pieces of shell into small pieces by hitting them with a rolling pin. Add the olive oil and 50g of the butter to a large saucepan over a medium heat, then add the carrots and gently cook until softened but not coloured.

Add the onion and garlic and cook until softened, followed by the celery and leek. Once all the vegetables are soft, add the tomato paste, cook for 1 minute, then add the smashed lobster carcass and pieces of shell and stir to combine, frying for a few minutes.

Add the thyme and the water and bring to the boil, then reduce the heat to a simmer and cook for 15 minutes. Add the tarragon, cook for 5 minutes, then pass the liquid through a fine sieve and then a muslin cloth until you’re left with a clear liquid.

Measure out 400ml of this liquid into a pan and add the remaining 100g of butter (reserve the rest of the lobster stock for poaching the tails). Bring to the boil quickly and reduce over a high heat until it has reduced and thickened.

Meanwhile, prepare the cauliflower. Cut off 6 large florets from the cauliflower and trim them so they have 2 flat edges either side. Cut each floret in half, so you have 12 equal pieces in total which are roughly 7mm thick.

Chop the remaining cauliflower (including the stalk) and place in a pan with 100g of the butter. Add enough water to just cover the cauliflower, throw in a pinch of salt and then bring to a boil over a high heat. Cook until all of the water has evaporated, then transfer the contents of the pan into a blender and blitz until smooth (add a little extra water if you think it needs it). Pass through a fine sieve into a clean pan and set aside to reheat before serving.

Once the sauce has thickened, blitz it with a hand blender to help emulsify the butter into the stock. Keep warm over a very low heat until ready to serve, adding a little chopped black truffle a few minutes before serving.

Add the remaining 25g of butter to a frying pan and gently cook the cauliflower florets on both sides until golden, crisp and caramelised.

To cook the lobster tails, bring the reserved stock to the boil and drop in the lobster tail meat, ensuring they are fully submerged by the liquid. Poach for 4-5 minutes until cooked all the way through. Meanwhile, gently reheat the cauliflower purée.

To serve, drag a spoonful of the purée to one side of each plate, then add 3 pieces of caramelised cauliflower to the other side, interspersed with shavings of fresh truffle. Lift the lobster tails out of the stock (trimming them if needed), season with salt and then place between the cauliflower and purée. Place 2 more shavings of fresh truffle on top of each swipe of purée, then finish with the sauce and serve.

Source:greatbritishchefs.com

Nov 18
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valdarno-chicken-potatoes-truffle-recipe

Valdarno Chicken With Potatoes And Truffle

By Autumn Truffles, Black Truffles, Summer Truffles, Truffles, Winter Truffles

This recipe by Gaetano Trovato showcases the gorgeous Valdarno chicken, which nearly became extinct during the 20th century. The flesh is rich and flavoursome, however, if you cannot find Valdarno, use any local free-range chicken. This is the perfect Sunday supper, and is well worth the extended cooking time.

Ingredients

CHICKEN

  • 1 free-range chicken, Valdarno, 1.5kg
  • 3 sprigs of rosemary
  • 4 sage leaves
  • 3 garlic cloves
  • 1 lemon, zest only
  • olive oil
  • fleur de sel to season

CHICKEN SAUCE

  • 4 sticks of celery
  • 4 carrots
  • 2 red onions
  • 2 shallots, chopped
  • 2 black peppercorns
  • 1 cinnamon stick
  • 2 bay leaves
  • 2 juniper berries
  • 2 cloves
  • 200g of dry white wine
  • olive oil

SMOKED POTATO CREAM

  • 20 Ratte potatoes, a small buttery variety
  • 100g of wood chips, beech tree shavings where possible
  • 2 shallots, sliced
  • 1 sprig of rosemary
  • 1l chicken stock
  • 100g of cream
  • olive oil

TO PLATE

  • 1 sprig of rosemary
  • 20 beetroot leaves
  • 16 slices of black truffle
  • 4 tsp truffle, perlage (caviar)
  • olive oil

Preheat a water bath to 63°C.

Start by removing the legs, wings and neck from the chicken (these will be used later).

Remove the thighs, making sure you keep the skin on the breast. De-bone the thighs, keeping the skin on, and open them up. Add a sprig of rosemary, a sage leaf, a clove of garlic and a quarter of the lemon zest to each flattened thigh.

Place the thighs in two separate vacuum bags with the seasonings, making sure they are laid flat, and seal. Cook in the water bath for 12 hours.

Remove the innards from the cavity of the bird and stuff with the remaining sage, rosemary, garlic and zest. Season and place in a vacuum bag with a little olive oil, seal, and cook in the same water bath as the thighs for 3 hours.

Preheat the oven to 195°C/gas mark 5.

To make the sauce, roast the chicken bones, wings and neck in the oven for 15–20 minutes. Meanwhile, roughly chop then blitz the celery, carrot and onion in a food processor to a coarse paste.

Sauté the paste with a little olive oil in a large saucepan, then add the bones and cover with ice. Boil the broth for 2 hours, adding cold water in the first hour. You should end up with an amber-coloured liquid.

Sauté the shallots for the sauce in a pan with the spices. Add the white wine, reduce to a glaze then add the strained broth. Reduce until it has the consistency of a thick sauce, then pass it through a sieve. Keep warm.

For the smoked potato cream, boil the potatoes in salted water until they are soft. Reserve four potatoes for the final garnishing.

Line a baking tray with tin foil and place in the oven (do not turn the oven on). Heat the beech shavings in a heavy pan until smoking, then spread out on the foil. Place the potatoes on a smaller tray on top of the shavings in the oven and leave to smoke for 30 minutes.
Sauté the shallots with a little olive oil in a medium-sized saucepan. Peel and cut the smoked potatoes into pieces, then add to the pan with the rosemary. Cover with the chicken broth, simmer for 20 minutes then add the cream. Blitz to smooth purée in a blender to finish.
When ready to serve, remove the thighs from the bags, pat dry and cook them in an non-stick pan, skin-side down, until crispy and golden.

Remove the chicken breast from the bag and pat dry. Remove the breasts from the bone and cook in a non-stick pan, skin-side down, until the skin is crisp and golden. Leave to rest for a few minutes before serving.

To assemble, cut the chicken into pieces. Cut the remaining four potatoes in half and brown them in a pan with a little oil and a sprig of rosemary. Season the beetroot leaves with a little olive oil and salt.

Pour some potato cream into each serving dish and spread it out. Place two halves of the potatoes next to each other, then the pieces of chicken on top. Add the warm chicken sauce and garnish with the leaves, truffle shavings and a teaspoon of truffle perlage.

source: greatitalianchefs.com

Nov 18
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Tagliatelle Truffle cream sauce

Tagliatelle with Truffle Cream Sauce Recipe

By Black Truffles, Summer Truffles, Truffles, Winter Truffles

For this luxurious dish, chef Robin Jackson, of Knight Inlet Lodge in British Columbia, lavishes pasta in a truffle-infused cream sauce and crowns it with chanterelles, lavender, pecorino, and shavings of truffle, which release their seductive aroma in the steam.

Ingredients

  • 1 (1-oz.) black truffle
  • 3 cups heavy cream
  • 8 tbsp. unsalted butter
  • 4 oz. chanterelle mushrooms, halved
  • 3 cloves garlic, minced
  • 1 cup dry white wine
  • 1 tsp. minced thyme
  • 1 lb. dried tagliatelle
  • Kosher salt and freshly ground black pepper, to taste
  • 1⁄3 cup grated parmesan
  • 1⁄4 tsp. dried lavender
  • 3 oz. watercress, trimmed
  • Grated Pecorino Romano, for garnish

Instructions

Mince one-third of truffle; stir into cream. Cover and chill 6 hours.

Melt butter in a 12″ skillet over medium-high. Cook mushrooms and garlic until golden, 6-8 minutes. Add wine and thyme; cook 8 minutes. Add reserved truffle cream; simmer until thickened, 10-12 minutes. Cook tagliatelle in salted boiling water until al dente, about 7 minutes. Drain pasta; add to skillet. Add parmesan, lavender, salt, and pepper; toss to coat. Garnish with watercress and Pecorino Romano; shave remaining truffle over the top.

Source: saveur.com