BELLY RUMBLES BLACK TRUFFLE AND PARMESAN SOUFFLES

 

Sara from Belly Rumbles used our Perigord Truffles to create Black Truffle and Parmesan Souffles. 

 

Head over to her website to get the recipe!

 

BELLY RUMBLES BAKED BRIE WITH BLACK TRUFFLES

 

Another great recipe from Belly Rumbles is Baked Brie with Black Truffles.

 

Find the recipe here.

 

TRUFFLE OMELETTE

 

*Recipe sourced from the gourmettraveller.com.au

 

Store truffle and eggs in an airtight container for 1-2 days until ready to use. This allows the truffle fragrance to permeate the eggs.

 

YOU WILL NEED

3 eggs

2 tbsp pouring cream

20 gm unsalted butter

20 gm fresh truffle, thinly sliced

 

METHOD

1. Using a fork, lightly whisk eggs and cream in a bowl and season to taste with sea salt and freshly ground white pepper.

 

2. Melt butter in an 18cm non-stick frying pan over medium heat until foaming, add egg mixture and cook for 3-5 minutes, using a fork to push edges into centre of pan and allowing uncooked mixture to run to edge of pan, or until base and edges are just set.

 

3. Add truffle slices in the last 30 seconds of cooking and remove frying pan from heat. Stand for 1 minute, then fold omelette into thirds, transfer to a plate and serve immediately.

 

TRUFFLE ARANCINI

 

*Recipe sourced from the gourmettraveller.com.au

 

YOU WILL NEED

Arancini

400 gm (2 cups) arborio rice

100 gm (2/3 cup) finely grated parmesan

6 eggs, lightly beaten

For deep frying: vegetable oil

75 gm (½ cup) plain flour, seasoned

100 gm (1 cup) fine dried breadcrumbs  

 

Truffled Dolcelatte filling 100 gm Gorgonzola Dolcelatte, coarsley chopped (see note) 15 gm fresh black truffle, finely chopped

 

METHOD

1. Cook rice in a large saucepan of boiling, salted water for 15 minutes or until tender, drain well, place in a large bowl and cool. Add parmesan, two-thirds of the egg, season generously with sea salt and freshly ground black pepper and stir to combine. Spread rice mixture on tray and refrigerate until cold.

 

2. For truffle Dolcelatte filling, place ingredients in a bowl, stir to combine, cover and refrigerate until needed.

 

3. To make arancini, place 1 tbsp of rice mixture in palm of hand and flatten with a spoon. Place ½ tsp of truffle Dolcelatte filling in centre of rice and gently form rice mixture around filling to create a ball. Transfer arancini to a large plate. Repeat with remaining rice mixture and filling. Makes about 24 arancini.

 

4. Place flour, remaining egg and breadcrumbs each in separate bowls. Roll each arancini gently in flour, dip in egg, roll in breadcrumbs and place on a tray. Refrigerate until needed. Heat vegetable oil in a deep saucepan or deep-fryer to 180C. Deep-fry arancini in batches for 3-5 minutes or until crisp and golden brown. Drain on absorbent paper and serve immediately.

 

RACK OF VEAL WITH TRUFFLES GRAVY, TRUFFLED SCALLOPED POTATO'S AND BRUSSEL SPROUTS

 

*Recipe sourced from the gourmettraveller.com.au

 

YOU WILL NEED

Veal

1 (about 2kg) veal rack

2 tbsp extra-virgin olive oil  

Truffled scalloped potatoes

600 ml pouring cream

2 cloves garlic

2 bay leaves

1 kg desiree potatoes, peeled and thinly sliced

50 gm fresh black truffle, thinly sliced

 

METHOD

1. Preheat oven to 180C. For truffled scalloped potatoes, place cream, garlic and bay leaves in a saucepan and bring to the boil over medium heat, then reduce heat to low and simmer for 5 minutes. Remove from heat and stand for 10 minutes for flavours to infuse, then discard garlic and bay leaf. Lightly grease an 8-cup capacity gratin dish, then layer one-third of the potato in the base of the dish. Top with one-third each of the truffle, Gruyère and thyme and season generously with sea salt and freshly ground black pepper and pour over one-third of the cream. Repeat twice with remaining potatoes and ingredients. Pour over any remaining cream, cover with foil, and bake for 40 minutes. Remove foil and bake for another 40 minutes or until top is golden brown.

 

2. Meanwhile, season veal generously. Heat olive oil in a large frying pan over high heat, add veal and cook for 3-5 minutes or until browned on both sides. Transfer to a roasting pan, roast for 40 minutes, then transfer to a plate, cover loosely with foil, and rest for 20 minutes.

 

3. For truffle gravy, place roasting pan over medium heat. Add butter, scraping any caramelised sediment with a wooden spoon as butter melts. Add Marsala and chicken stock and cook for 5 minutes, add truffles and cook for a further 5 minutes or until gravy thickens. Strain and transfer to a gravy jug.

 

4. For truffled Brussels sprouts, cook sprouts in boiling salted water for 3-5 minutes or until tender, then drain. Place warm Brussels sprouts in a bowl, add butter, 1 tsp sea salt and truffle and toss to combine.

 

5. Slice veal rack into 6 portions and serve with truffled scalloped potatoes, Brussels sprouts and gravy to the side.

100 gm Gruyère, coarsley grated 2 tbsp thyme leaves  

Truffle gravy

25 gm butter

125 ml (½ cup) Marsala

125 ml (½ cup) chicken stock

10 gm fresh black truffle, finely chopped  

Truffled Brussels sprouts

500 gm Brussels sprouts, trimmed and halved

65 gm unsalted butter, softened

10 gm fresh black truffle, finely chopped

 

© Red Earth Truffles 2015