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Black Truffle Tartines with Herbs by Annie Bertin

By Frédéric Vardon

Premium

Preparation 25 mnCooking 2 mn

Starter Quick and easyEasyValentine's Day

Luxury, pure and simple. The most natural expression of the truffle’s flavor: on a warm slice of bread. This is certainly the most gastronomically indulgent but charmingly simple appetizer in the world.

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Ingredients (4 servings)

Truffle Purée

2 1/4 lbs. truffle trimmings (1 kilo)
4 cups Evian mineral water (1 liter)
1/2 cup neutral alcohol (10 cl)
1 teaspoon Bovril or other concentrated meat extract
1/2 ounce salt (15 g)

Garnish

1 Granny Smith apple
1 scallion
1 celery rib
10 12 ounces truffle (300 to 350 g)

Toast

4 slices Poilâne® bread or other country bread
3 1/2 ounces clarified butter (100 g)
Truffle oil
Fleur de sel

Salad

Salt
Fresh black pepper
1/2 cup aged wine vinegar (10 cl)
1/4 cup sherry vinegar (5 cl)
1 tablespoon truffle purée
Truffle oil
Mesclun greens

Plating

Open ingredients list

Instructions

Step 1: Truffle Purée

Immerse the truffle trimmings in the water with the meat extract, alcohol, and salt. Bring to a boil and skim well. Cook for 20 minutes after it comes to a boil, then strain the liquid. Blend the scraps. Dilute with a little liquid to obtain a smooth puree.

Step 2: Garnish

Cut the celery into small strips. Set aside half of the celery in a small container with water and lemon juice. Cut the rest of the strips into small dice (matignon). Set aside in a container with a little truffle oil. Cut the apple into small strips and then dice. Set aside in the water and lemon juice with the celery. Remove the outer layer of skin and the roots from the scallion. Wash well, slice on the bias, and set aside in the refrigerator.