How to get out of Truffle
Posted: Thu Aug 10, 2006 10:54 amSo I had a few extra black truffles left over from my terrine making and was trying to think of something to do with them.
Finally fastened on a Spanish comfort food that was just perfect (yes, the do have truffles in Spain, and a truffle market in Morella, but I suspect that many of them end up in Perigord to be sold at higher prices as French product.
Take a half kilo of white beans (I used canellini but larger ones are good).
Soak them in water for a day and then drain and boil them with some black peppercorns and a half head of garlic and some bay leaves. Cook until soft but juicy, drain the excess water from them and add some EVOO - I used some Sassicaia oil - and some salt and let it bubble away a bit longer.
Slice up your truffle (I used 3 whole ones) into matchsticks, add to the beans, adjust salt and serve in bowls, adding EVOO to taste.
Simple but tasty comfort food.
I opened my last bottle of 1996 Clerico Barbera d'Asti and it went perfectly with the food. I suppose if you wanted real Italian authenticity you could do the dish with white truffles, but I like it better with black.
Finally fastened on a Spanish comfort food that was just perfect (yes, the do have truffles in Spain, and a truffle market in Morella, but I suspect that many of them end up in Perigord to be sold at higher prices as French product.
Take a half kilo of white beans (I used canellini but larger ones are good).
Soak them in water for a day and then drain and boil them with some black peppercorns and a half head of garlic and some bay leaves. Cook until soft but juicy, drain the excess water from them and add some EVOO - I used some Sassicaia oil - and some salt and let it bubble away a bit longer.
Slice up your truffle (I used 3 whole ones) into matchsticks, add to the beans, adjust salt and serve in bowls, adding EVOO to taste.
Simple but tasty comfort food.
I opened my last bottle of 1996 Clerico Barbera d'Asti and it went perfectly with the food. I suppose if you wanted real Italian authenticity you could do the dish with white truffles, but I like it better with black.