1.Select small vegetables, about the same size so they all cook at the same time. Wash and remove seeds and pulp, reserving them. Cook vegetables in salted water, removing when it comes to the boil.
2. Prepare an ice water bath. Plunge the veggie flesh in the ice bath. Drain on a clean towel.
3. Sweat the onion, garlic, and reserved pulp, and cook until liquid has evaporated. If necessary, add a pinch of breadcrumbs to absorb any liquid that remains.
4. Add the rosemary at the end of cooking, at the same time as the truffle. Chop the stuffing and stuff into the vegetables. Sprpinkle with breadcrumbs and broil just to brown the topping, about 5 minutes.
My advice: Serve as an accompaniment to grilled red meat and a brown juice from roasted meat, seasoned with truffled balsamic vinegar.
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