If you plane to eat it during the week : As soon as you are at home, wash and brush your truffle carefully under water with a a little bit strong nail brush. Any piece of soil must stick to the truffle. Dry it carefully. Put it in a hermetically closed glass jar with the fat you will use to your recipe : buter, fresh cream, oil (evoid olive oil, acides eat away the truffle). Keep it to the frig. At your diner day, take it out and prepare your dish.

If you would like to keep your truffle longer, here is the best way to keep its flavours : As explained above, wash, brush and dry it carefully. Make few butter melt in a little casserole. Roll your truffle in this melt, but not hot, butter. Refresh it completly. Pack your truffle in an aluminium paper and put it in the high cold freezer. The day of your diner, grate or cut your truffle still frozen in your dish. The defrosting water (don’t throw it out !) and the covered butter will spread all its flavours in your dish.

L’article You are just buying a truffle est apparu en premier sur Black Truffle of Haute-Provence.

Drop a dollop of crème fraiche in the bottom of the ramekin, sprinkle grated truffle and break the eggs on top. Add salt and pepper.
Cover the ramekin with either baking paper or with some puff pastry. Keep the preparation well sealed.
Place in preheated oven at 160°C for 10 minutes. Serve immediately.
This dish can be accompanied with slivers of bread that has been buttered with truffle butter.

L’article Eggs cocotte est apparu en premier sur Black Truffle of Haute-Provence.

Wash 4 thin slices of truffles and place them in the bottom of a ramequin and add a sprinkle of olive oil. Cover with plastic film and place in fridge.
Chop the rest of the truffle, add creme fraiche, cover and place in fridge.
Brush the potatoes under water to remove any dirt. Place them in a pot, cover with cold water, add salt and bring to a boil. Let cook for 25 minutes at slow boil.
Once cooked, peel them and mash them.
Melt butter and warm up the crème fraiche truffle mixture a bit. Add the warmed mixture to the potatoes and blend carefully.
Serve on a warm plate with a white meat preferably; decorate with a slice of truffle set aside.

L’article Mashed potato with black truffle est apparu en premier sur Black Truffle of Haute-Provence.

For the sauce:
– A fresh truffle of 80g
– ½ litre of double cream
– 3 egg yolks
– Salt and pepper

Brush your truffles under a thin shower of cold water. Dry them thoroughly. Cut them in half. In the middle section cut 4 thin slices using the mandolin; Set them aside in a hermetically sealed container with a bit of olive oil (or any other good oil).
Grate the rest of the truffle using the large part of a cheese grater;  Add to the crème fraiche. Put in hermetically sealed container in the fridge for a few hours or for several days (2-3 days).
Place the pieces of poularde in the bottom of a saucepan with a bit of butter or olive oil and cover for 15 minutes.
Add white win, garlic and bouquet garni and let it cook slowly for about 1 hour.
Remove the garlic, the bouquet garni and set aside the pieces of poularde sot hey stay hot.
In a bowl, wisk the crème fraiche and truffle mixture with the egg yolks.
Add this preparation to the juice in the bottom of the saucepan while continuously stirring and never boiling.. Let sauce thicken by mixing non stop.
Place a piece of  poularde on a plate and pour sauce on top. Decorate each plate with the slices of truffles you had set aside.

L’article My poularde* sauce aux truffes est apparu en premier sur Black Truffle of Haute-Provence.

Have 1 egg for the pan.
2 or 3 hours ahead of time: Beat eggs with truffles and a sprinkle of olive oil, salt and pepper. Cover the bowl with a hand towel and a cover and let rest at room temperature.
Just before serving: slide contents of the bowl into a preheated frying pan that has some olive oil in the bottom and which is set at a very low temperature. Stir mixture continuously. Remove from heat just as soon as the consistency becomes creamy. Serve immediately with a sliced of toasted country bread.

L’article My Scrambled egges with truffle est apparu en premier sur Black Truffle of Haute-Provence.

In a heavy skillet, cook the leak whites in some butter, add the potato and the pumpkin that has been peeled and cut into cubes. Add a glass of water. Let simmer. Check consistency after 15 minutes. Add salt and pepper to taste.
When ready to serve, blend the soup and reheat. Serve in transparent glasses, pour a little liquid crème fraiche on top and sprinkle with raw truffle slivers.
Should be served with cocktails or a small appetizer.

L’article Creme of Pumpkin and Truffle est apparu en premier sur Black Truffle of Haute-Provence.