In Provence around the truffle. Chef Patricia Richer, Chef Alain Biles.
A Ridah Aziz Magazine that transports you as a beautiful journey. You will be conquered.
The land of
lavender and olive tree keeps a treasure: the Melano and its humble truffled
eggs. Here we have arrived at the
"sacrum sacrorum" of the gastronomes, with the name that the
gourmands, the great chefs have never pronounced without putting their hand to
their hat, to the truffle. "Eat me and worship me”.
The Truffle:
the diamond of the cooking, create gourmet memories every moment. Who does not
know the truffle and its incomparable perfume?
Who could
resist the power of this jewel that charms the taste, intoxicates the sense of
smell? As its enchanting aroma caresses, flatters, delight the palate!
Impatient,
bright eyes of pleasure, we go to harvest of the rabasse: the black truffle.
In this
month of November, the brotherhood of gastronomy gauges the news. Knowledge
electrifies the spirits and ignites the furnaces.
This lunch
with my Chef friend, we present the scrambled truffle. A simple dish.
Eggs mixed
with 10 grams of mushroom. The slices of truffle lukewarm let escape diabolic
scents. No liaison in the truffled eggs and especially no cream. Enclose the
truffle and eggs in a jar for 3 days so that the perfumes infiltrate in the shell.
Then a
little extra infusion, the eggs once beaten and mixed with thick slices wait 24
hours before cooking.
My friend
Alain Biles, switched the gas a little high, after a slow cooking in a
bain-marie that does not exceed 40 ° C.
Recipe: “Brouillade with truffle ”
6 eggs
10 gr of
truffle
20 gr of
butter
Between the truffle
and the egg, there is a perfect alliance; one gives its perfumes while the
other exalts them.
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