Cleaning the black truffle
When you have fresh black winter truffles, do not clean them until you are ready to eat them. Otherwise, they will spoil faster. Remove the dirt from the black truffles just before using them in any recipe. They should be washed with water and a nail brush under running water. The truffle must be completely clean since they will be used without peeling. Dry well with a paper towel.
Black truffle (Tuber Melanosporum) should always be used as a condiment, not as food. Use only fresh truffles, if possible. To enjoy and appreciate black truffles, 100 g are enough. With this amount we can make several recipes.
How to use black truffles to flavor food.
Use an airtight container and gather the food you want to season 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 aroma of black truffle sticks better to fatty foods.
Take half a dozen eggs and put them in an airtight container with a fresh black winter truffle, wash and wrap in paper towel, but do not completely wrap the truffle. Close the container and store in the refrigerator for two days. The high porosity of the shell will allow the aroma of the truffle to penetrate the eggs. You can then use these eggs to make truffled flan, use them for stuffing, or simply eat them fried. You can add some sliced garlic to the hot olive oil before frying the eggs. Fry the eggs when the garlic is lightly browned. These truffled eggs will delight your palate.
Parmesan risotto with black truffles
It can be cut as a starter or main course.
Serves 2 to 4 people.
150g black truffles
320 g of rice
120 g of grated Parmesan cheese
Half a tablespoon of heavy cream
Boil the rice until al dente and drain well. Add the butter, cream, Parmesan, and about half of the grated black winter truffles. Stir until well blended and serve hot, garnish each plate with a generous amount of the remaining winter truffle shavings.
Black Truffle Salad
3 hard-boiled eggs
2 large handfuls of green beans
1 medium lettuce
1 large handful of arugula
1 bunch of dill
70g black winter truffle
4 tablespoons of extra virgin olive oil
3 tablespoons fresh cream
3 tablespoons double cream
2 tablespoons lemon juice
2 tablespoons white wine vinegar
Wash the lettuce and arugula and shake off the access water. Drain in a colander while you prepare the dressing. Cover and grate the green beans, then boil them in salted water until tender. Remove and wash with cold water, then mix with the lettuce and arugula.
The dressing is prepared by mixing all the above ingredients in no particular order. NOTE – Cayenne pepper is added last.
Arrange the arugula, lettuce, and green beans on a plate. Cut the hard-boiled eggs and truffles on the bed of lettuce, adding the dill.
Finally, add the creamy dressing over the salad.
Chicken breasts stuffed with black winter truffles
4 chicken breasts
80g of Fontina cheese
80g prosciutto ham (Parma type)
1 small onion
1 glass of dry sherry
1 medium-sized black winter truffle
Extra virgin olive oil
Fresh ground pepper
Cut the chicken breast lengthwise without completely separating it. Crush with a meat mallet and a little 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 with kitchen string or wooden toothpicks. Brown the chopped onions in the oil and butter in a large skillet. When they begin to soften, add the chicken breasts and brown on both sides, dip with the sherry and cook, adding a small amount of broth if necessary. Serve piping hot. Accompany with wild rice or boiled potatoes.