Pommes Sarladaise, Sarladais-style potatoes cooked in duck or goose fat with black truffles is one of the most satisfying dishes I have ever had. This style of cooking potatoes in goose or duck fat is done all over the Perigord region in France and can be found on almost every menu in the town of [...]
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This recipe is quite simple, allowing the amazing flavor and fragrance of fresh Perigord black truffles to shine through. Black Truffle Omelette will always be one of my favorite ways to enjoy black truffles.
Black Truffle Omelette
Ingredients • 6 Eggs • 1 oz Perigord Black Truffle, sliced thin, saving a very small [...] http://www.enjoyfoiegras.com/products/truffles.html Preserved black truffle mushrooms from Perigord are a good alternative when winter truffles are not in season. This may be my favorite truffle recipe. The nutty flavor of the Burgundy truffles goes very well with the beef filet and pecorino cheese. The black truffle oil really boosts the truffle flavor in this dish–don’t skip it! I think this could also be made with summer truffles or white winter truffles. I wouldn’t use [...] Truffles go particularly well with eggs and other mild flavored foods such as pasta and potatoes, because these unobtrusive ingredients do not overpower the flavor of the truffles. When using black winter (Perigord) truffles, it is best to let the truffles sit in the beaten eggs for several hours, even four or five hours. Omit [...] |
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