Wednesday, December 7

Six economical truffle recipes that are simple and original

The frenzy of everyday life sometimes leaves no time for something as pleasant (and important) as eat varied and healthy. And, in that maelstrom, your friends appear and you don’t know how and you don’t have much time to surprise them with your dishes or, simply, you want to have a feast because you deserve it.

The five questions you have always asked yourself about the truffle and nobody has answered

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Do not panic! You will always have the truffle. And no, don’t think that the recipes are going to be out of the question or that it will be impossible to overcome the difficulty of making them because, thanks to the recipes in the book eat mushrooms, by Llorenç Petràs (ed. Planeta), and those of the Black truffle guideby Martin Berasategui (published by the Diputación de Castellón) succeeding as a host is possible without losing patience.

You just have to go around the supermarket, choose the products of the recipes that you like the most and follow the clear and concise steps that make them up. All of them lead the truffle as the protagonista common food since 1,500 years BC, anciently valued in Greek and Egyptian cuisines, used in the best restaurants for decades and now also, in an economical and simple way, in your kitchen, as we showed you in this article.

🍄 Recipes of To eat mushroomsby Llorenç Petràs

This mushroom expert is the founder of Bolets Petràs, a mushroom stall in Barcelona’s La Boquería market. (Ingredients for four people).

Sirloin tartare with summer truffle and quail eggs

  • Cut 600 g of beef tenderloin (or for a cheaper piece like the butt) into small cubes and chop half a sweet onion.
  • In a frying pan, with extra virgin olive oil, fry 12 quail eggs, season them and reserve them.
  • In a container add the minced meat, onion, pepper to taste, salt and extra virgin olive oil and mix well.
  • Make thin slices of 100 g of summer truffle with a mandolin.
  • Plate the tartare. Arrange on it three fried quail eggs per person and truffle to taste. Decorate with green shoots and serve with toasted bread.

Paul Bocuse’s VGE Truffle Soup or Elysee Soup

Recipe of Embassy of Llívia (Girona). Chefs: Albert Boronat and Mélina Allair.

  • Preheat the oven to 200 °C, without a fan. Heat a liter of already purchased chicken consommé. Sauté 150 g of chicken breast, add it to the broth and let it simmer for six minutes over low heat.
  • Remove the chicken, cut it into cubes and reserve the consommé.
  • Cut into small cubes 100 g of celery, a carrot and eight mushrooms. Put all these ingredients in a bowl suitable for the oven, season with salt and pepper and add four tablespoons of white vermouth.
  • Finally, add 60 g of confit foie cut into cubes and the chicken.
  • Add the consommé and 80 g of thinly sliced ​​truffle.
  • Roll out 250 g puff pastry on a floured surface and cut into four round pieces slightly larger than the diameter of the bowl. Cover the bowls with the puff pastry discs and paint with a beaten egg yolk.
  • Bake for 20 minutes.
  • This soup is served as it comes out of the oven. The diner breaks the puff pastry and it falls into the soup.

Toast with truffle, bacon and pea cream

  • Bring salted water to a boil, add 250g fresh or frozen peas and boil for two to four minutes. Drain, cool in ice water, strain, and set aside.
  • Next, put the peas and the 50 g of olive oil in a blender glass and beat until obtaining a homogeneous and creamy texture. If necessary, add a little mineral water to help grind. Season the resulting cream.
  • Cut 80 g of truffle into thin slices with a mandolin, dress it with a trickle of mild olive oil and leave it to macerate for a couple of hours.
  • Toast four slices of bread on both sides, and immediately arrange six very thin slices of bacon in two slices, as this will pick up temperature thanks to the residual heat and will melt. Finally, place slices of truffle to taste and add flake salt.
  • Spread the two remaining slices with pea cream, place truffle slices on top, dress and season.

Fried eggs with truffle

  • Fry eight fresh eggs in plenty of very hot olive oil.
  • Reserve them on absorbent paper.
  • Cut 60 g of truffle into slices.
  • Arrange them over the fried eggs.
  • Add a splash of olive oil and salt flakes.

🍄 Recipes from Martin Berasategui’s Black Truffle Guide

Cecina salad with truffle and orange

  • To prepare the vinaigrette, you have to mix vinegar, the juice of an orange and part of the grated skin in a container.
  • Add salt, pepper and a splash of olive oil. Remove and let marinate at room temperature.
  • Assemble the dish with a base of 600 g of spinach, place on top of it the segments of three tangerines cut in half, eight slices of cecina and 30 g of cured cheese cut into cubes.
  • Dress with the vinaigrette.
  • Decorate with sliced ​​almonds.
  • Add a few thin slices of black truffle.

Curd with truffled sheep’s milk

  • Put a liter of fresh sheep’s milk in a saucepan to boil with a teaspoon of sugar, stirring constantly.
  • When it boils, remove from the heat and let it cool down in a jar. Wait until it reaches body temperature (37 degrees).
  • At the bottom of a clay bowl or jar, add a few drops of natural rennet (which can be found in supermarkets in the yoghurt section) along with a couple of slices of fresh black truffle, julienned. With the heat of the milk itself, it will infuse and all its flavor and aroma will remain.
  • Pour the milk from a certain height so that it breaks the rennet and dissolves in it.
  • Wait for the rennet to act for about 10 minutes before storing the curd in the refrigerator.
  • Add a few thin slices of truffle before consuming it.

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