RAISIN BREAD TO THE GATE AND TRUFFLES BLACK, WHITE TRUFFLE BUTTER

Difficulty : Easy Preparation : 10 minutes Shopping for 4 people : - 50g de truffes noires Extra ou 1er Choix en verrine - Pain de campagne - Ail - Pepper

Déroulement de la recette :

Cut the bread into thin slices grapes and toast in oven for 30 seconds. Spread toast with butter and white truffle. Place several slices of truffle on each crust of bread, then sprinkle with salt and pepper.

Presentation :

Prepare a bed of coarse salt on a platter and top with toast.

Council :

A little more is to mount the slices of bread cake (by inserting chips truffles) and sprinkle the top of net Dun white truffle oil!

Recommended wine :

On choisira un agréable Truffadou (apéritif à la truffe) – (voir notre sélection apéritifs truffés et vins)

FOIE GRAS SUR FLEUR DE TRUFFES ET LIT DE GELEE

Difficulty : very easy Preparation : 10 minutes Shopping for 4 people : - 20g de truffes noires Extra ou 1er Choix en verrine - 8 slices of foie gras of whole duck - From the frozen food (leaf) - 1 tablespoon Cognac or Armagnac - Salt and black truffles - Berry pink crushed

Proceedings of the recipe :

Melt the gelatin sheet in hot water. Add the brandy and mix. Pour into a reception and let cool. Cut the jelly into small cubes of 0.5 to 1 cm side, and refrigerate.

Presentation :

On each plate, make a bed with golden cubes of jelly and have over two slices of foie gras. Sprinkle with sea salt and black truffle and crushed pink peppercorns. On top of the plate, make a flower with petals of truffle. For fans: decorate cream balsamic truffle.

Council :

Serve with whole-grain bread or toasted slices of brioche.

Recommended wine :

On choisira un vin doux liquoreux du type Jurançon ou un Moscato italien (voir notre sélection apéritifs truffés et vins)

VELOUTE CREAMY CHESTNUTS TO BLACK TRUFFLES

Difficulty : fairly difficult Preparation : 45 mins - 90 minutes cooking Basket for 4 people : - Trifolati 90g - 700g of peeled chestnuts or chestnut puree unsweetened - Half foot of celery - 15cl heavy cream - 2 capsules of cardamom - 1 tablespoon pink peppercorns - 700g of chicken giblets (neck, wings, bones, carcass) or 2 bouillon cubes - 1 bouquet garni, 1 clove of garlic - 1 onion studded with 2 cloves - 1 small carrot, 1 leek - 2 tablespoons olive oil with black truffle

Preparation of the chicken stock :

Crush the chicken giblets with a large knife and brown in oil in a casserole. They add the onion, crushed garlic, peeled and chopped carrots, leek, cleaned and chopped. Sweat few minutes. Pour in 1.5 liters of water. Add salt and bring to a boil, then cook over a simmer for one hour.

Filter the soup through a fine mesh metal colander (a Chinese) by pressing the ingredients to extract the most juice. Allow to cool to room temperature, then store in refrigerator until fat congeals surface, you will then no difficulty in removing the fat and discard (this preparation may be a few days in advance).

Proceedings of the recipe :

Pour the broth into a pot, add the chestnuts and upper stalks celery coarsely chopped (reserve a dozen leaves, among the most tender, for decoration). Bring to a boil, add cardamom seeds that you have extracted from the capsules and a little salt. Cover half and let cook until the chestnuts are crushed easily. Skip these and celery potato masher (or mixer, or blender) by incorporating As the broth until smooth consistency. Keep the soup warm over low heat.

Stir trifolati. Chop celery leaves that have been reserved. Add to velvety cream and check the seasoning if necessary peppering. Garnish with slivers of truffles and pink peppercorns crushed between your fingers and a thin drizzle of cream.

Recommended wine :

On choisira un vin rouge toscan Brunello di Montalcino – (voir notre sélection apéritifs truffés et vins)

SNAILS OF BURGUNDY WITH WHITE TRUFFLE BUTTER

Difficulty : easy Preparation : 15 minutes - 10 minutes cooking Shopping for 4 people : - 1 box of snail butter truffles 170g - A jar of truffle butter 80g - Chives and parsley - 4 stalks chives - Salt and pepper - 1 egg yolk

Proceedings of the recipe :

Preheat oven to 200 ° C. Cut into 8 cm square of puff pastry. In each square, place six Burgundy snails with truffle butter, parsley and chives. Salt and pepper.
Gently close the edges of each pouch and fasten with a chive.

Brush the pouches with egg yolk. Spend 10 minutes in the oven.

Presentation :

Melt the remaining butter truffle purses and dress on a plate with a drizzle of butter.

Recommended wine :

On choisira un vin blanc du type Poggio Argentato 2006 (voir notre sélection apéritifs truffés et vins)