There is no doubt that truffles are decadent. But, it’s the holidays, and they’re in season, so why not splurge. After all, the prized black truffles cost hundreds of dollars for a pound – and someone even was killed over truffles recently in France. But I’m getting ahead of myself, we’re just talking about dinner. Joachim Splichal, legendary restauranteur of The Patina Group, loves his truffles. He’s hosting a serious truffle feast on January 11 and 12 at his Patina Restaurant in LA. (He talks to Evan about the truffle this week on Good Food.) If you want to do something at home, he shared a recipe with us (after the jump). Try David West’s domestic truffles, which cost less but don’t pack as much of a truffle-wallop as the French product. David West sells at the Santa Monica and Hollywood Farmers Markets.
Peasant Black Truffle Salad, Country Bread, Parmesan, White Mushroom Olive Oil
Serves 8
For the Garnish
¼ Pound Fresh Black Winter Truffle
2 Pounds Large White Domestic Mushrooms
2 Ounces Parmesan Cheese
For the Truffle Vinaigrette
1/4 Pint Crushed Black Truffle
Sherry Vinegar
Colombino Olive Oil
Fleur de Sel
Freshly Ground Black Pepper
8 Tablespoons Truffle Juice
½ Liter Chicken Stock
For the Salad Base
¼ Pound Country Bread
¼ White Domestic Mushrooms
1/8 Bunch Italian Flat Leaf Parsley
Truffle Vinaigrette
Salt and Pepper
For the Garnish: Clean the truffles with a brush and dry them. Turn the truffles with a pairing knife so that they are round and save the scraps. Remove the stems and peel the white domestic mushrooms. Thinly slice the parmesan cheese.
For the Salad Base: Small dice the country bread without the crust. Brunoise the mushrooms. Clean and concasse the parsley.
For the Truffle Vinaigrette: Reduce the chicken stock by one tenth. Crush the truffle scraps. In a sauté pan sweat the crushed truffle in a little bit of olive oil then add truffle oil and the chicken stock. Place this in a small bowl over ice and finish with olive oil, sherry vinegar, salt and pepper.
On a plate with parchment paper put a ring. Shave the black truffle and place them nicely in the ring. Do the same with the mushrooms and parmesan. In a small bowl mix together the diced mushroom, diced bread, parsley concasse, truffle vinaigrette and season with salt and pepper. Place this mixture evenly on top of the parmesan. Put a plate upside down on the ring and flip it onto your cold serving plate so that the truffles are on top. Take off the ring. Season the truffles with olive oil, fleur de sel and freshly ground black pepper. Drizzle the vinaigrette around the salad and serve right away.