some ideas for recipies with trufles

How to deal with truffles

Cleaning a fresh truffle

Clean it under the cold tap with the aid of a soft toothbrush and dab it dry.

Hints for conserving fresh truffles.

In the fridge ( for conserving for a brief period ) :

Wrap the truffle – without brushing it – in absorbent paper and leave it in the bottom of the fridge for no longer than five days. Note ! The scent of the fresh truffle will cling to everything in the fridge !

In the freezer ( for a longer conservation ) :

The truffle should be washed and delicately brushed, then dried with a cloth. Wrap it in aluminium paper, put it in a small glass jar and close hermetically before freezing. De-freeze half an hour before using.

A truffle will keep for 9-12 months in the freezer.

Traditional method :

Wash the truffle, place it in a suitable small glass jar with a little salt, plus water or an eau de vie. Sterilise it by boiling at more than 100° for at least three hours.

This method enables truffles to be kept for three years.

Recipies

Scrambled eggs with truffles and toast fingers
Ingredients for 4 servings.
4 eggs 15g truffles Philippe Combet
4 slices of bread 20g butter
20g cream 10g olive oil 2 g fleur de sel ( finest salt )

First, put the truffles and the eggs together in an airtight box for 24 hours.

Whip the cream and keep it in the fridge. Slice four thin slices of truffle and keep them on a plate, each with a drop of olive oil and a pinch of gros sel. Grate the rest of the truffles and put them aside, make the toast fingers.

Crack the eggs carefully into a stainless steel pan and keep to one side the halves of the shells. Season the well-beaten eggs and scramble them. When they are ready add the truffles and the butter and continue stirrring.

Fill to the top each half egg-shell, put on a drop of cream and the truffle slice and serve with it the warm toast fingers.

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Chestnut Risotto with truffles
Ingredients for 4 servings. Daniel Chambon
1 kg of sliced chestnuts
1 litre of white stock
200g of butter
100g truffles
fat ham or streaky bacon

Coarsely chop the chestnuts by putting them into the mixer with some water.

Then put them in a saucepan with the white stock and cook stirring constantly. When they are cooked add the truffle and whisk in the butter.

Put into an earthenware dish and add a little sauce périgueux. Take a thick slice of truffle, wrap it in a very fine slice of fat ham or streaky bacon, put into the oven for a minute and put it on the risotto.

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Crème Parmentier with Lalbenque truffles
Ingredients for 4/6 servings. Gilles Marre
300g leeks ( preferably the white )
300g potatoes
1 onion
1 litre milk
25cl cream
salt, pepper
1 small slice garlic
15-20g truffles
50g lean ham

In a cast-iron pot sweat the finely chopped onions, add the whites of the thinly sliced leeks ; lightly salt then add the milk and boil gently 5 minutes. Add the potatoes cut in small cubes, then the ham, cut into small cubes also. Cook for 20 minutes then add the cream and cook for a further 10 minutes.

Shave the truffles so as to round them off, and put the shavings in the soup. Liquidise, correct the seasoning and put to one side. Rub the serving bowl with the garlic, cut the truffles into slices, warm them a little between two plates. Pour the soup into the serving bowl, serve it into bowls and put a few truffle slices in each soup plate, add pepper.

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Escalopes of truffled pan-fried foie gras in cabbage leaves with preserved pig ears. Alexis Pelissou
For four servings
8 green cabbage leaves
280g duck foie gras
flour
40g truffles
50g preserved pig ears ( buy at the charcuterie )
goose fat
50cl juices from roasting poultry
50cl cooked truffle juice

Pre-heat the oven to 200c., th. 6/7. Blanch the cabbage leaves and then drain them. Cut the truffle into about eight slices of 4g to 5g each. Cut the foie gras into four escalopes a good 1cm thick. Dip in flour, salt and pepper the escalopes. Brown them a little in a pan.

Fold each escalope into two. Place each in two cabbage leaves, putting a slice of truffle inside each. Cook in the oven 6 minutes. Put a slice of truffle on each cabbage " envelope " and warm. Cut the pigs' ears into small dice and fry them in the goose fat.

In a saucepan bring to the boil the poultry juices and the truffle juice. Place on each plate the stuffed cabbage leaves. Sprinkle the diced pigs' ears around and pour over the juices.

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Truffles in chaussons : Cut out 4 circles each of 10 cm diameter in flaky pastry. You could spread a puree of foie gras on these circles if you wished. Otherwise, place a nut of butter on each truffle, and a pinch of salt. Put a truffle on each circle and fold over to make a half moon. Paint each with egg yolk and cook in a hot oven.

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Truffes au gratin : In earthenware dish put two soupspoons of oil, 2 finely chopped shallots, a soupspoon of chopped parsley, salt, pepper. On this layer place 50g of thinly sliced truffles, add a few drops of lemon juice and cook 7 minutes in a hot oven. Serve immediately with lightly toasted bread.

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Pheasant terrine with truffles : Soak the pheasant briefly in boiling water and take off the skin. Then strip off all the meat, saving the bones. Cut into pieces 400g of fat demi-sel pork belly and put into a dish. Add the meat of the pheasant, the juice from a 50g tin of truffles, a small glass of Cognac, pepper and leave to marinate 10 hours, covered. In a saucepan put the pheasant bones, 3 " couennes " (small roll of pig skin), a bouquet garni, salt, pepper, a bottle of dry white wine and 30cl of water. Let it reduce for 1h30. When the marinade is ready, mince the contents of the dish with 150g of veal liver. Add the 50g of truffles cut into very small dice and the Cognac of the marinade. Mix well and season as necessary.

Line a terrine with pork caul. Fold it over the pate mix and pour over it the carefully sieved bone stock. Put it covered into a hot oven for 1h. Let it cool completely before putting it into the refrigerator

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Filet de boeuf sauce Perigueux : Sauce : cook gently 4 shallots in 25g of duck or goose fat. Add a glass of dry white wine, then a glass of Armagnac and flamber it.
In another pan cook a chopped onion gently in 25g of duck or goose fat, add flour and 3 soupspoons of stock.Mix this roux with the white wine sauce and simmer over a low heat. Cook for 50mn and then sieve.
Add 50g of diced truffles and the juice from the tin. Cook for a further 10mn.
During the last 20 mn you will have cooked the fillet of beef. Deglaze the cooking juices and add to the sauce just before serving. Serve the sauce separately.

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Calf sweetbreads with truffles : Put 3 calve's sweetbreads to soak for 30min in cold water to which vinegar has been added.
In a saucepan put 50g of butter and a chopped onion and brown the sweetbreads. When they are browned add 1 glass of dry white wine, a coffee spoon of sugar and half a glass of water.
Cook for a further 15mn, then add a soupspoon of flour, 50g of truffles with their juice and cook for a further 30 mn.
Just before serving add a soupspoon of fresh cream. Serve hot.

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Truffes en salade : Cook six hard-boiled eggs and let them cool.
Slice the eggs into a salad dish. Slice 50g of truffles on to the eggs, sprinkle with a soupspoon of oil, a chopped shallot and the juice of a lemon.
Do not risk turning the salad for you will crush the ingredients.
Prepare a sauce with salt, pepper, 3 soupspoons of oil, 2 soupspoons of sherry vinegar and pour this over the salad just before serving.
You could add if wish some chopped chervil.

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Salade composee aux truffes : Clean 1 lettuce, slice 2 cooked potatoes, put in a bowl with parsley and chervil.
Heat gently 50g of truffles in 2 soupspoons of dry white wine.
Just before serving thinly slice the truffles then make a salade dressing using the white wine in which you have heated the truffles instead of vinegar.

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Ramequins aux truffes : Butter 4 ramequin dishes.
Break 8 eggs into a bowl and add 50g of chopped truffles. Season. Mix, and divide this mixture between the 4 ramequin dishes. Put some mussels or prawns into each.
Put them into a bain-marie with water and cook in the oven for 15mn.

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Poached eggs with truffles : Poach 8 eggs in lightly vinegared water.
In a gratin dish put a layer of bechamel sauce. Put on the eggs, and a layer of 50g of sliced truffles.
Cover with 3 soupspoons of fresh cream, 100g of grated gruyere, salt, pepper, 20g of butter and cook in a hot oven for a few minutes.

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Pasta à la perigourdine : Cook 250g of traditional noodles in salted water.
At the same time heat 50g of truffles in their juice.
When the pasta is cooked, drain and add the sliced truffles, the truffle juice, 50g of butter salt and pepper.
Serve hot.

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