Truffle rightfully bears the title of the most noble and aristocratic of mushrooms. The dishes in which it is included always occupy a special place in the menu, because in order to get it, they arrange a real hunt, and it is not stored for long. All this makes the truffle a rare and expensive ingredient, and the chefs of the best restaurants have been improving in cooking with its participation all their lives. Undoubted perfection in the art of truffle preparation has been achieved by the chefs working in the best hotels in the world.
Fortunately, the chefs of these hotels are ready to share their signature recipes with us.
Parisienne scallop with leek and truffle
Where to taste it: Hotel Cafe Royal, London
- medium-sized scallop in the sink (2 pcs per person)
- fresh black truffle 5 g
- leeks 200 g
- tomatoes 100 g
- heavy cream 100 ml
- mashed potatoes 200 g
- egg yolk 2 pcs
- parsley 2 tablespoons
- bread crumbs 15 g
- parmesan 30 g
Separate the scallops from the shells.
In a bowl, combine mashed potatoes and egg yolk, distribute over scallops and bake until light blush.
Warm the diced tomatoes with the leeks and olive oil and add to the scallop shell.
Cook the scallop in boiling salted water, then cut into 5 layers and place on a leek and tomato pillow.
Heat the cream, mixed with scallop broth, to the consistency of hollandaise sauce, then pour over the scallops, send to the oven to brown the top a little.
Sprinkle with parsley, add a few tomato cubes and sprinkle with grated fresh truffle.
Ravioli with spinach and white truffle
Where to taste it: Hotel Sacher Wien, Vienna
- ravioli dough
- fresh spinach 150 g
- eggs 5 pcs
- white truffle 1 piece
- truffle oil 50 g
- black pepper
For spinach sauce:
- fresh spinach 200 gr
- chicken broth 200 ml
- ghee 1 teaspoon
Start with spinach sauce. To do this, wash and dry 200 g of spinach, in a blender mix all the liquid ingredients (broth, ghee) with it, then add salt, pepper and nutmeg to taste.
Roll half of the dough very thin on a floured surface. Leave the second part of the dough in the refrigerator.
Mix 150 g of spinach leaves with salt, pepper and nutmeg and divide the resulting mixture into four equal parts. Take 4 eggs, separate the whites from the yolks, and put the yolk in each serving, place the mass on the dough in portions.
Whisk 1 egg yolk and brush over the dough.
Remove the remaining dough from the refrigerator, roll it out, cover the filled dough with it, press with a rolling pin until the pieces come together, then cut with a round knife. Place the ravioli in the freezer.
Boil the ravioli in salted boiling water for four minutes, then put in a colander, place the prepared dish in the truffle oil for a short time, arrange on plates, add the spinach sauce, garnish with thin truffle slices.
Where to taste it: The Datai Langkawi, Langkawi
- olive oil 15 ml
- shallots 2 heads
- leek 1 pc
- garlic 1 slice
- truffle sauce 2 tablespoons
- 2 teaspoons cumin
- orange juice 300 ml
- cream 450 ml
- chicken broth 250 ml
- fish broth 250 ml
Chop the shallots, leeks and garlic, add the cumin, send to a skillet with olive oil over medium heat until half cooked, then add orange juice, lower the temperature and wait until the juice is icing, beat in a blender, return to the pan …
Add broth, wait for 25% reduction in liquid, add truffle sauce and cream.
Stir until the amount of liquid is reduced by another 25%, season with salt and pepper to taste, strain and serve.
Photo: Press Services Archive, Getty Images
- What to cook for the holidays quickly and in Italian: 3 simple recipes
- Pasta day: 4 recipes for every taste
- From vegetable to truffle: a guide to cooking oils
- 10 reasons not to meet a chef