Best Revipe For Old Fashion Stuffing Using Chicken Broth Black Truffle Cleaning and Recipes

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Black Truffle Cleaning and Recipes

Cleaning the black truffle

When you have fresh black winter truffles, do not clean them until you are ready to eat them. Otherwise, they spoil faster. Remove any soil from the black truffles just before using them in any recipe. They must be washed with water and a nail brush under running water. The truffles must be completely clean, as they must be used unpeeled. Dry well with kitchen paper.

The black truffle (Tuber Melanosporum) should always be used as a spice, not as food. Use only fresh truffles if possible. To enjoy and appreciate the black truffles, 100 g is enough. With this quantity we can make more recipes.

How to use black truffles to flavor food.

Use an airtight container and combine the food you want to flavor with the black truffle. Close the container and leave it in the fridge for at least 24 hours. The aroma of the black truffle will penetrate the food in the sealed container. The black truffle aroma sticks best to fatty food.

Truffled eggs

Take half a dozen eggs and place them in an airtight container with a fresh black winter truffle, washed and wrapped in paper towel, but do not wrap the truffle completely. Close the container and put it in the refrigerator for two days. The high porosity of the eggshell will allow the aroma of the truffle to penetrate the eggs. Then you can use these eggs to make truffle flan, use in fillings or just eat them fried. You can add some chopped garlic to the hot olive oil before frying the eggs. Fry the eggs when the garlic is lightly browned. These truffle eggs will delight your palate.

Risotto parmesan with black truffles

Can be cut as a starter or main course

Serves 2-4 people.

Ingredients:

150 g black truffles

320 g of rice

120 g grated parmesan cheese

50 g of butter

Half a tablespoon of cream

Instructions:

Cook the rice until al dente and drain well. Add butter, cream, parmesan and about half of the grated black winter truffles. Stir until well combined and serve warm, garnishing each plate with a generous amount of the remaining winter truffle shavings.

Salad with black truffle

Ingredients:

3 hard-boiled eggs

2 large handfuls of green beans

1 medium salad

1 large handful of arugula

1 bunch of dill

70g black winter truffle

Creamy dressing

4 tablespoons extra virgin olive oil

3 tablespoons of creme fraiche

3 tablespoons double cream

2 tablespoons lemon juice

2 tablespoons white wine vinegar

cayenne pepper

Salt

Instructions:

Wash the lettuce and arugula and shake off the excess water. Drain in a colander while you prepare the dressing. Top and tail the green beans, then cook in salted water until tender. Remove and wash in cold water, then mix with lettuce and arugula.

The dressing is prepared by mixing all the above ingredients together in any particular order. NOTE – The cayenne pepper is added at the end.

Place the mixed arugula, salad and green beans on a plate. Cut the boiled eggs and truffles over the salad bed, add dill.

Finally, add the creamy dressing over the salad.

Stuffed chicken breast with black winter truffles

Ingredients:

4 chicken breasts

80 g Fontina cheese

80 g prosciutto ham (Parma type)

30 g of butter

1 small onion

1 glass of dry sherry

1 medium black winter truffle

Warehouse

Extra virgin olive oil

Flour

Salt

Freshly ground pepper

Instructions

Cut the chicken breast lengthwise without separating it completely. Flatten with a meat mallet and lightly salt, pepper and flour. Place two slices of ham, a slice of Fontina cheese and a thin layer of black winter truffle in each pouch or chicken breast. Close and sew up with kitchen twine or using wooden toothpicks. Brown the chopped onions in oil and butter in a large pan. When they begin to soften, add chicken breasts and brown on both sides, drench with sherry and cook, adding a small amount of stock if necessary. Serve very hot. Serve with wild rice or boiled potatoes.

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