By Patricia Wells
Celebrated journalist, writer, and instructor Patricia Wells unearths the secrets and techniques in the back of the mythical truffle during this fascinating cookbook—featuring lush colour pictures and sixty delectable recipes
What delicacy is extra respected or much less understood than the black truffle? Its odor is heady, its style chic, and fans of cakes are only as desirous about the background, lore, and mystique of truffle-hunting as they're desirous to devour the brownies themselves. Patricia Wells explores the topic extensive, explaining the right way to seize the genuine flavors of this rarity, interpreting what to do with a unmarried truffle, increasing and adorning its amazing aroma, texture, taste, and natural gastronomic excitement. Drawing upon twenty-five years of hands-on examine in Provence, the trendy world’s capital of the black truffle, she bargains sixty tried-and-true, well-tested recipes that seize the truffle’s remarkable and intricate flavor.
Enjoy Creamy Polenta with cakes and Poached Eggs for a weekend brunch. Dine on Seared Duck Breast with Truffled Sauce Poulette or Truffle Risotto with Parmesan Broth. for informal unique, try out Pecorino-Romano and Truffle Pizza. And for a superb chilly iciness night, whip up a batch of Pumpkin Soup with Truffle Cream, Curry, Pumpkin Seed Oil, and Truffles.
In addition to her recipes, Wells presents a number of menu feedback and wine pairings, excellent for serving meals with only a trace of truffle taste or getting ready a vacation dinner party for family and friends. the tale and folklore in the back of the pursuit of cakes around out this wide cookbook—perfect for connoisseurs and rookies alike.
Read Online or Download Simply Truffles: Recipes and Stories That Capture the Essence of the Black Diamond PDF
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Additional info for Simply Truffles: Recipes and Stories That Capture the Essence of the Black Diamond
The truffle should yield about 20 slices. 2. Butter one side of each slice of brioche with the truffle butter. Arrange 4 slices of brioche, buttered side up, side by side on a platter. Arrange 4 or 5 truffle slices side by side on top of each slice of brioche. Place another slice of buttered brioche, buttered side down, on top of each layer of truffles, to make a sandwich. Wrap each sandwich tightly in plastic wrap. Refrigerate for at least 6 hours and up to 24 hours. indd 30 8/2/11 3:29 PM 3. At serving time, in a large skillet, melt the clarified butter and oil over medium heat.
3. Transfer the pine nuts to a bowl. Add the truffles and chives. Toss with just enough pine nut oil to coat the ingredients lightly and evenly. Season lightly with the truffle salt. indd 45 ◆ 45 8/2/11 3:29 PM 4. Slice each endive head in half lengthwise. Place each half, cut side down, on the cutting board and cut on the diagonal into thick matchsticks. Place the endive in a large salad bowl. Add just enough pine nut oil to coat the greens lightly and evenly. Season lightly with the salt. Arrange the endive on 4 individual salad plates.
Toss with just enough pine nut oil to coat the ingredients lightly and evenly. Season lightly with the truffle salt. indd 45 ◆ 45 8/2/11 3:29 PM 4. Slice each endive head in half lengthwise. Place each half, cut side down, on the cutting board and cut on the diagonal into thick matchsticks. Place the endive in a large salad bowl. Add just enough pine nut oil to coat the greens lightly and evenly. Season lightly with the salt. Arrange the endive on 4 individual salad plates. Top with the pine nut, truffle, and chive mixture.