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©Copyright MSCOMM
Michele Serre, Editor
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| All about TRUFFLE |  | French: Truffe |
Recipes from Master Chefs
Bresse Chicken in Cocotte with Vegetables and Truffle MousselinePhilippe Rochat of Hotel de Ville, in Switzerland
Field Pea Dusted Sweetbreads
John Fleer of Blackberry Farm, Tennessee, USA
Plaice "Demi-deuil" with White Truffles and Creamed Spinach
Hiroyuki Hiramatsu from Restaurant Hiramatsu, Tokyo
Soft Boiled Eggs "Faugeron" with Truffle Purée
Henri Faugeron, Paris
Truffle Sandwich
Michel Rostang, Paris
Truffles with Cabbage
A step-by-step recipe and cooking tips by Jean-Michel Lorain, la Côte St-Jacques, Burgundy
Warm Salad of "Ratte" Potatoes with Richeranches Truffles
Jean-Paul Lacombe, Léon de Lyon, France
Guy Savoy explains how to derive the greatest pleasure from this black diamond. "Black truffles do not have a pleasant consistency. Toasted bread, butter, coarse salt and a few slices of truffle are exceptional taste-wise, but physically the truffle's texture bothers me unless I can make - this is inelegant, but too bad! - a kind of purée in my mouth. If you crush it as you would an ortolan and you're not afraid to chew it, to reduce it to mush, you'll discover more flavours. The more you chew, the more it loses its grainy texture and releases its full sensual delight in your mouth".
Hints and tips
Brush the truffle if necessary, but don't wash it.
Fresh truffles require a minimum of heat to bring out their flavour and aroma. However, don't overheat them for they dry out quickly and their texture loses all its appeal.
In salad with new potatoes
- Cut the truffles into thin slices using a mandolin; cut cooked potatoes into rounds approximately 2 mm thick;
- season with salt, pepper, aged wine vinegar and peanut oil;
- place into a moderate oven for five minutes.
