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.
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
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
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.
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