Cleaning The Black Truffle
When you have fresh black winter truffles, do not clean them until your are ready to eat them. Other wise they will spoil quicker. Remove any soil from the black truffles just before using them in any recipe. They must be washed with water and a nail brush under running water. The truffle must be completely clean since they will be used unpeeled. Dry well with a paper towel.
The black truffle (Tuber Melanosporum) must always be used as a condiment, not as a food. Use only fresh truffles, if possible. To enjoy and appreciate the black truffles, 100 g is enough. With this amount we can make several recipes.
How to use black truffles to flavor food.
Use an airtight container and put together the food you want to flavor with the black truffle. Close the container and leave it in the fridge for at least 24 hours. The aroma of the black truffle will penetrate the food in the sealed container. The black truffle aroma adheres to fatty foods best.
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. Close the container and put in the fridge for two days. The high porosity of the eggshell will allow the aroma of the truffle to penetrate the eggs. Then you can use these eggs to make truffled flan, use in stuffing or just eat them fried. You can add a little sliced garlic to the hot olive oil before frying the 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.
150g black truffles
120g grated Parmesan cheese
Half a tablespoon heavy cream
Boil the rice until it is al dente and drain well. Add the butter, cream, Parmesan and about half of the grated 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
3 Hard Boiled Eggs
2 large handfuls of green beans
1 medium sized lettuce
1 large handful of Rucola
1 Bunch of dill
70g black winter truffle
4 tablespoons extra virgin olive oil
3 tablespoons creme fraiche
3 tablespoons double cream
2 tablespoons of lemon juice
2 tablespoons white wine vinegar
Wash the lettuce & rucola and shake off the access water. 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.
The dressing is prepared by mixing all the above ingredients together in no particular order. 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
4 chicken breasts
80g Fontina cheese
80g prosciutto ham (Parma-type)
1 small onion
1 glass dry sherry
1 medium sized black winter truffle
Extra virgin olive oil
Fresh ground pepper
Slice the chicken breast lengthways without completely separating. Flatten with a meat mallet and lightly salt, pepper and flour. Place 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. Brown the chopped onions in the oil and butter in a large pan. When they start to soften, add the chicken breasts and brown on both sides, wet with the sherry and cook, adding a small amount of broth if necessary. Serve very hot. Accompany with wild rice or boiled potatoes.