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Truffles

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Truffles Sauces

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Professional ingredients

Truffles

Rabasse Spray

Black Truffle Oils and Vinegars

“Epeautre” Wheat Risotto with Truffenade

Brandade à la Truffe

Brocoli Purée with Truffles

Cheese Platter with Truffled Sweets

Chicken Breast with Celeriac & Truffle Sauce

Chicken Breasts with Morels and Truffle Juice

Chilled Soup with Celeriac and Truffles

Duck Breasts with Black Truffle Honey

Foie Gras with Truffled Jelly

Fresh Pasta Bathed in Truffenade

Fresh Pasta with Truffle

Leg of Lamb with Truffled Ragout

Pumpkin Purée with Rabasse

Pureed Jerusalem Artichokes with Truffles

Rabasse Polenta

Rabbit in Mustard Sauce with Truffles

Rack of Lamb with Truffled Mustard

Risotto with Truffenade and Asparagus Tips

Roast Chicken, Potatoes with Truffle sauce

Rolled Omelet with Truffenade

Sauteed Langoustines with Truffle & Broomflower jelly

Scallops of Foie Gras and Quince with Truffle Port Sauce

Shredded Duck with Truffle Port Sauce

Small Vegetables Stuffed with Truffles

Smashed Potatoes with Truffles

St Jacques Roties à la Truffe

Tomato Juice with Truffles

Truffenade Aperitif Cake

Truffenade Crostini with Eggplant and Parmesan

Truffle Parmentier Gratin

Truffled Fish

Truffled Gazpacho (Olive oil version)

Wrapped Foie Gras with Truffenade

Wrapped Mozzarella with Truffenade

Black Truffle Oils and Vinegars:
Truffenade Aperitif Cake

For one 650g cake. Serves 6-8 as a starter or more if you make bite size pieces : for buffet or picnics !

Truffières de Rabasse Ingredients

Black Truffle Oils

Black Truffle Oil

Truffenade with Olives (11% of Truffles)

Other ingredient :

4 teaspoons Truffenade (Black or Green) by Truffieres de Rabasse
1 tablespoon Truffle Oil by Truffieres de Rabasse (in spray or in bottles)

1 1/3 cups (300g) flour
6 eggs
2 packages yeast
1 cup (250ml) warm milk
¼ pound (100g) black olives, pitted
2 tablespoons (30g) hazelnuts
1 tablespoon of butter

The recipe

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1 Preheat oven to 350F (180C).

2 Stir together the flour and eggs. Add the yeast.

3 Slowly add in the 2 cups of Truffle Oil OR 1 cup of Truffle oil and 4 tablespoons of Truffenade. Stir in the olives and hazelnuts.

4 Butter and flour a cake pan, and pour the batter into it.

5 Bake 15-20 minutes, until golden and a knife slipped in the center comes out clean.

My advice: Serve cold and sliced to accompany cocktails.