Truffle peels

The truffle is a rare and mysterious mushroom. Born of a symbiosis between the soil and the tree, it is coveted like a treasure, sought after for its powerful perfume and sublimated in gastronomy for centuries. This diamond of the kitchen is the fruit of meticulous work to cultivate the truffle fields and maintain the trees, to dig the truffles, to extract them with care, to appreciate their quality with the eye and the nose.  A know-how close to goldsmithing requiring patience, concentration and precision.

The truffle skins :

These are made up of strips and small pieces of truffle, chopped into small strips.
The peels are preferred for omelettes, brouillades and purées. But they can also be used in risottos, pasta with truffles, etc.

Tuber melanosporum :

It is harvested from mid-November to mid-March; its outer shell is composed of small polygonal warts and is dark brown in colour, black when ripe. It is rounded, even slightly bumpy. The flesh is purplish black when ripe. Its veins are fine, well marked and branched; white when cut, they turn slightly red in the air. On the nose, a scent of dry mushroom, humus and damp undergrowth. In the mouth, it is soft and crunchy; first spicy with a slight taste of black radish, then a taste of hazelnut and to finish a presence of woody humus, sometimes of earth.

Packaging : 

• 25 g: jar
  
  

Tasting advice :

For 2 people :

• 25 g of truffles, 7 eggs
• Beat the eggs; add pepper and salt.
• Mix the truffles with the eggs. Stir in the juice from the tin.
• Add one or two spoonfuls of crème fraiche.
• Leave to rest for 30 minutes.
• Melt a knob of butter, pour in the mixture and cook in a bain-marie without stopping to stir.
• Serve as soon as the brouillade starts to set: it should be served smooth.

Complementary products :

Whole micuit duck foie gras from the South-West, Duchesse potatoes with cep mushrooms.