Home ingredients

Truffle Flavoured Oils and Vinegars

Condiments and Truffle-Flavoured preparations

Truffles Sauces

Honey and Truffle Chutneys

Professional ingredients

Cauliflower cream with Truffle Juice

Chicken Breasts with Morels and Truffle Juice

Chicken “A la riche”

Chilled Soup with Celeriac and Truffles

Filet of Sole with Truffle “Beurre Blanc

Foie Gras with Truffled Jelly

Fresh Pasta Bathed in Truffenade

Fresh Pasta with Truffle

Leg of Lamb with Truffled Ragout

Pumpkin Purée with Rabasse

Rabasse Polenta

Rabbit in Mustard Sauce with Truffles

Rack of Lamb with Truffled Mustard

Roast Chicken, Potatoes with Truffle sauce

Rolled Omelet with Truffenade

Scallops of Foie Gras and Quince with Truffle Port Sauce

Shredded Duck with Truffle Port Sauce

Small Vegetables Stuffed with Truffles

St Jacques Roties à la Truffe

Truffenade Aperitif Cake

Truffle Parmentier Gratin

Truffled Gazpacho (Juice version)

Truffled Gazpacho (Olive oil version)

Veau facon Strogonoff à la Truffe

Wrapped Foie Gras with Truffenade

Wrapped Mozzarella with Truffenade

“Epeautre” Wheat Risotto with Truffenade

Black Truffle Oils and Vinegars

Rabasse Spray:
“Epeautre” Wheat Risotto with Truffenade

Serves 4.

Truffières de Rabasse Ingredients

Black Truffle Oils

Black Truffle Oil

Truffenade with Olives (11% of Truffles)

Other ingredient :

1 jar Black or Green Truffenade by Truffieres de Rabasse
Truffle Oil by Truffieres de Rabasse

Epeautre (an old variety of Wheat) from Provence, pre-treated, pre-cooked.
2 cups (500 ml) Chicken stock
4 tablespoons of aged grated Parmesan cheese
Sea salt
Freshly ground pepper

The recipe

1. Bring a pot of salted water equal to double the volume of the Epeautre Wheat to the boil. Then , add chicken stock. Plunge the Epeautre into the pot. Cook 15-20 minutes, depending upon package directions.

2. Bind the wheat with 3-4 tablespoons Truffenade and grated aged Parmesan.

3. Drizzle Truffle Oil over and serve hot.