Everything about food, from matching food and wine to recipes, techniques and trends.
User avatar
User

Bill Spohn

Rank

He put the 'bar' in 'barrister'

Posts

5089

Joined

Tue Mar 21, 2006 8:31 pm

Location

Vancouver BC

How to get out of Truffle

by Bill Spohn » Thu Aug 10, 2006 11:54 am

So I had a few extra black truffles left over from my terrine making and was trying to think of something to do with them.

Finally fastened on a Spanish comfort food that was just perfect (yes, the do have truffles in Spain, and a truffle market in Morella, but I suspect that many of them end up in Perigord to be sold at higher prices as French product.

Take a half kilo of white beans (I used canellini but larger ones are good).

Soak them in water for a day and then drain and boil them with some black peppercorns and a half head of garlic and some bay leaves. Cook until soft but juicy, drain the excess water from them and add some EVOO - I used some Sassicaia oil - and some salt and let it bubble away a bit longer.

Slice up your truffle (I used 3 whole ones) into matchsticks, add to the beans, adjust salt and serve in bowls, adding EVOO to taste.

Simple but tasty comfort food.

I opened my last bottle of 1996 Clerico Barbera d'Asti and it went perfectly with the food. I suppose if you wanted real Italian authenticity you could do the dish with white truffles, but I like it better with black.
no avatar
User

Jenise

Rank

FLDG Dishwasher

Posts

26874

Joined

Tue Mar 21, 2006 3:45 pm

Location

The Pacific Northest Westest

Re: How to get out of Truffle

by Jenise » Fri Aug 11, 2006 8:34 am

YUMMMM!!!

The earthiness of the beans must have been a magnificent blank canvas for the truffles, nice job.

The downside is that you've probably had to move into the guest bedroom.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov

Who is online

Users browsing this forum: Yahoo [Bot] and 2 guests

Powered by phpBB ® | phpBB3 Style by KomiDesign