New Year's Eve recipes with the Perigord truffle - Tuber melanosporum

Palate fireworks on New Year's Eve with the Perigord truffle

The Perigord truffle butter for an aperitif

Ingredients:

25 grams of black Perigord truffle

250 grams of butter

pinch of salt

• Take an excellent raw butter, ideally half salted.
• Let it soften at room temperature.
• Gently and finely grate your truffle and cut it into flakes with a knife.
• Add them to the butter and mix.
• Form a ball to place in a baking dish wrapped in plastic wrap and put back in the refrigerator.
• At the time of the aperitif, bring the butter on the table and enjoy with toast, a bruschetta or a baguette.

 >>> Buy ingredients in the truffle shop >>>

PAUL BOCUSES RECIPE FOR TRUFFLE SOUP

This particular dish was prepared in 1975 for French President Valéry Giscard d'Estaing and his wife over lunch at the Élysée Palace.

Ingredients: 

Chicken broth 2 cups (500 ml)

Skinless chicken breast 150g

Celeriac and carrot 100g

Heads of 8 mushrooms

Fresh Perigord truffles 80 g

White Noilly claw 60 ml

Cooked foie gras 60g

Puff pastry 250 g

Egg yolk 1

 

Preparation:

Bring the stock to a boil in a saucepan. Lightly salt the chicken breast and add to the broth. Simmer for six minutes, then drain. Set aside the broth for the soup.

Peel the celeriac and carrot. Cut the celeriac and carrot in brunoise.

Cut the mushroom heads into thick slices, then into strips and finally into cubes. Mix with celeriac and carrot.

Cut the Perigord truffle into thin slices (slice over them with the tuffle cutter)

Pour 1 tablespoon of Noilly Prat each into four ovenproof porcelain bowls that hold 1 to 1¼ cups (250 to 300 ml). Add 1 rounded tablespoon of the vegetables to distribute evenly between the four bowls.

Cut the chicken breast into thin slices, then into cubes. Distribute them on the bowls.

Add the truffle slices in the same way.

Fill the bowls up to 2 cm below the rim with the broth.

Roll out the puff pastry on the workbench. Cut out four circles with a diameter of 12 to 14 cm. Place a puff pastry circle on each bowl. Fold the edge over the edge and press down lightly to seal it.

Mix the egg yolks with a teaspoon of water and a pinch of salt. Spread over the dough. Put in the oven and bake at 200 ° C for 20 minutes. Cut the edge of the dough with the tip of a knife. Serve everything at once.

Good Appetite! 

Dessert - Panettone with truffles

Enjoy the unique taste of homemade panettone with white truffle chocolate cream! A fantastic end to a successful New Year's Eve menu.