Truffled Dreams…

Celebrating Truffles…
Truffe.  
Tartufo.
Although the finest finds are usually associated with the French Périgord province or the Italian Piedmont region, there’s also domestic harvesting in the NW Oregon region  and southern pecan climes.
A dream.  A fantasy menu.  Ambrosia.  Aphrodisiac.
However…envisage such reverie.
The Menu Shoppe has it covered…
elegant finds to make fabulous menus happen.
Truffled Quail Eggs
Truffle and Artichoke Salad
Pasta with Robiola and Truffles
Black Truffle Sabayon
…and with eggs trending…
this makes for a fabulous dish.
Amuse bouche or savvy small plate “trim”.
Truffled Quail Eggs
fresh or preserved black truffles 50 g (1 1/2 oz)
1/4 cup hazelnut oil
1 tablespoon fresh lemon juice
24 quail eggs
1 tablespoon finely chopped fresh chives
Very thinly slice truffles with a truffle slicer or other small manual slicer or with a sharp thin knife. Cut out 48 circles from slices with round cutter. Mince enough scraps to measure
1 tablespoon and reserve with 2 teaspoons juice from jar if using preserved truffles. Whisk oil into lemon juice in a small bowl and season with salt and pepper. Spoon 1 1/2 tablespoons of vinaigrette into another small bowl and add truffle circles. Marinate truffle circles, covered and chilled, 1 hour, or until ready to use.  While truffle circles are marinating, cover quail eggs with water by 1 inch in a small saucepan. Simmer, covered, 5 minutes, then refresh under cold water to stop cooking. Peel eggs and halve lengthwise.  Carefully push out yolks and mash with chives, minced truffles (and any juice if using preserved truffles), and remaining vinaigrette to create a paste. Season with salt and pepper and transfer mixture to pastry bag fitted with tip. Chill deviled yolks in bag until ready to use. Arrange egg white halves on a platter and pipe in just enough deviled yolks to fill holes (do not mound). Cover each yolk with a truffle circle.
Simply elegant. A salad for two?  Or small plate morsels.
Truffle and Artichoke Salad
1 clove garlic, peeled and halved lengthwise
1 lemon
Salt and freshly ground black pepper
6 tbsp. extra-virgin olive oil
20 baby artichokes, 2″–3″ long
2 oz. fresh parmigiano-reggiano
1 oz. white truffles
Rub a medium bowl with garlic, then squeeze lemon into it. Stir in a pinch of salt, some pepper, and olive oil. Pull outer leaves off artichokes until you reach the half-yellow, tender leaves. Cut artichokes in half crosswise where yellow flesh begins to turn green. Pare away tough, blackened stem skin and tip. With a thin, sharp knife or mandoline-type cutter, slice artichokes as thinly as possible, no more than 1⁄8″ thick. Toss artichokes in dressing as cut to prevent browning. Add more salt and pepper to taste, then marinate for 1⁄2 hour. Arrange artichokes on a serving platter. Using a vegetable peeler or mandoline, shave parmigiano over artichokes, then shave truffles over the dish and serve at once.
A delicately robust provincial cheese–it makes a savory creamy sauce.
Pasta with Robiola and Truffles
4 tablespoons salted butter
8 ounces dried egg fettuccine or tagliatelle
8 ounces Robiola Rocchetta cheese, at room temperature, cut into 1-inch pieces
Salt and freshly ground pepper
1 medium fresh white or black truffle, peeled and sliced,
or one 2-ounce jar sliced truffles
Bring a large pot of salted water to a boil. In a small saucepan, melt the butter. Cook over moderate heat until the milk solids turn a rich brown and the butter smells nutty, about 6 minutes. Pour the butter into a bowl. Cook the pasta in the boiling water until al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Return the pasta to the pot. Add the reserved water and the browned butter and toss with 2 forks. Add the cheese and toss until it begins to melt–season with salt and pepper. Transfer the pasta to warmed bowls, shave the truffle on top and serve.
Absolute decadence.
Black Truffle Sabayon
1⁄2 oz. fresh black truffle pieces or shavings
3 tbsp. sugar
4 egg yolks
6 tbsp. rainwater madeira
Place truffle in a mortar. With a pestle, pound truffles into a paste. Add sugar, and continue pounding until the mixture is uniform in texture.
Combine egg yolks and the truffle sugar in a double boiler over simmering water. Whisk until mixture becomes pale yellow, warm, and creamy—
about 4 minutes. Add madeira and beat vigorously until the sabayon (custard) is hot and thick enough to mound softly. Serve in parfait glasses.
If it’s on the menu…the Menu Shoppe has it covered.
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This entry was posted in appetizer, desserts, National Food Holiday, pasta, seafood, small plates and tagged , , , , , . Bookmark the permalink.

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