A basic recipe for cooking Burgundy truffles
A recipe suggested by Mary-Laure Schorderet
Truffled butter :
- 200 g soft butter
- 60 g grated Burgundy truffle
- Black pepper
- 2 tsp cognac
- Flower of salt
1. Mix all ingredients
2. Adjust seasoning
3. Remove to an airtight container or use directly.
4. Keep for two days in the fridge or three months in the freezer.
- On a pan-fried fillet of bondelle or white-fleshed freshwater fish. Top with fresh or melted butter, avoiding overheating.
- On grilled meat
- On a slice of fresh bread
- On plain focaccia straight from the oven
- To flavor your dishes at the end of cooking, such as risotto, mashed potatoes, pasta, sauces, etc.
1 to 8 days in the fridge at 1 to 4°C, in an airtight container with a sheet of absorbent paper, changing every day.
Freezing preserves the truffle's fragrance over a longer period (up to 12 months). In an airtight container or under vacuum.
Here are a few basic principles to help you bring out the qualities of the Burgundy Truffle in your culinary preparations:
Never cook the truffle for a long time at over 80 degrees, leave it raw or infuse it.
Fats such as butter, cream and oil fix the fragrance optimally.
It's the perfect fragrance for eggs, poultry, meat, white fish and scallops, as well as ice cream and fruit mousse such as pear.