Some basic principles for consuming truffles
Conservation of truffles:
- Fresh: A fresh truffle does not keep for long: 10 days maximum. In order to preserve its precious aromas, it is best to place it in a closed container in the refrigerator. The truffle releases water vapor and loses weight significantly; wrap it in paper towels and place it in a jar in the refrigerator. Change the paper towel soaked in water regularly to prevent the truffle from swimming in water at the bottom of the jar.
It is possible to extend its shelf life by a few days by vacuum-packing it.
- Frozen: This means that truffles can be had all year round. Advantage: a good part of the aromas of fresh truffles are intact. Small disadvantages: loss of the texture of the truffle which is no longer crunchy but soft (grate it while it is frozen) and visually disappearance of the marbling.
- Canned: Truffles can be enjoyed for several years. Sterilizing truffles transforms the aromas, which are interesting all the same.
Cleaning the truffle: An unwashed truffle keeps better; wait until the last moment to wash it. Coming from the earth, careful cleaning is essential . Brushing in water, with a fine-bristled brush (like a toothbrush) will remove the earth well.
Preserving the precious aromas of fresh truffles: Cooking truffles profoundly changes their aromas. As much as possible, eat them raw. Keep in mind that fats trap aromas wonderfully.
Salty or sweet truffle:
Traditionally, we think of salt when tasting truffles, especially since salt reveals the flavor of the truffle, as a starter or in dishes. Do not deduce that truffles would be less suited to sugar; they enhance desserts in a captivating way.
Let's taste the truffle
Truffled foie gras
Our late friend Yve gave us this recipe based on cold cooking of the liver with salt.
On a board, properly devein the liver. Flatten, make a rectangle. Add a little Armagnac or Cognac (not too much, if not acidic), pepper, truffle (15g/500g).
Place on a tea towel, roll the rectangle of liver into a log tightly. Then unroll. Wrap the liver in a layer of gauze (a single sheet, not several). Cover with coarse Guérande salt (the salt crystals should touch on the gauze). Wrap the gassed and salted log tightly in the tea towel.
A tip: Yves used rubber bands that are used to tie bundles of asparagus in order to exert a firm but measured constraint on the log.
Then place the liver in the refrigerator so that the salt cooks the liver.
After fifteen hours, take out the cloth, remove the salt by removing the gauze; re-wrap the liver in the cloth, tightened with the rubber bands. Place the liver back in the refrigerator for 4 or 5 days. At the end of this period, the salt will have cooked the liver to the heart of the log.
The tip: 2 or 3 hours before tasting, check that the liver has been well cooked by the salt to the heart of the log. If this is not the case (times not respected, lack of salt, etc.) cut into slices and place a little fine salt on the uncooked central part.
Unheated truffles release intact aromas. Enjoy!
Truffled omelette
The most famous truffle dish... Victim of its notoriety, the truffle omelette concocted by novices can easily turn into a gastronomic disaster if you forget the basic precept: heated to more than 60°C, the volatile aromas of the truffle fly away. If you hate runny omelettes, don't try this recipe!
Ingredients for 4 people:
8 eggs,
40g black truffle,
pan oil,
salt, pepper.
One of the secrets of success:
D-3: Place the eggs with the truffle in a loosely sealed jar. The truffle aromas will be absorbed by the yolk through the shell which is porous.
D-1: Grate the truffle; possibly keep a small part which will be cut into thin slices with a mandolin at the last moment.
Beat the eggs, add salt and pepper lightly.
Place in the refrigerator.
J: Pour the mixture into the pan. Cook for as little time as possible. Arrange a few slices of truffle on the omelette before serving.
Enjoy your food !
Creamy truffle cheese
An easy recipe based on the principle of trapping the aromas of the truffle in a fatty substance...
Ingredients :
a creamy camembert, or brie, brillat-savarin, margalet (Papillon), caprice des dieux or other creamy cheese that does not have too strong a taste,
20g to 30g of black truffle.
Cut the cheese in half horizontally. (For thicker cheese, two cuts are possible.)
Cut truffle slices using a mandolin.
Arrange them side by side on one of the two 1/2 cheeses.
Close to give the cheese its initial shape.
Wait one or two days to consume. A delight for the taste buds!