My F&W
quick save (...)

Tips for Eking out Truffle Flavor

Tips for eking every bit of flavor out of fresh black truffles:

  • Store truffles with whole eggs in an airtight container, then make truffle-scented omelets, shirred eggs or hollandaise sauce.
  • Steep truffle peelings (the tough skin often pared away) in warmed oil; strain the oil and use it in leeks vinaigrette or new-potato salad.
  • Scald cream with peelings, strain the cream and add it to pureed celery root or fresh pasta.
  • Infuse warmed Madeira, Cognac or port with peelings and strain; use to make a pan sauce.
  • Mash some minced truffle with softened butter; chill until firm. Add the butter to sauces, risotto or potatoes, insert slices of it under poultry skin before roasting or melt it over steak.
Published February 2000
You Might Also Like

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.