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Truffles

Truffle Flavoured Oils and Vinegars

Condiments and Truffle-Flavoured preparations

Artichoke Puree with Black Truffle

Avocados Stuffed with Truffled Seafood

Cheese Platter with Truffled Sweets

Chicken Breasts with Morels and Truffle Juice

Foie Gras with Truffled Jelly

Fresh Pasta Bathed in Truffenade

Guacamole with Truffles

Leg of Lamb with Truffled Ragout

Rabasse Celeriac Remoulade

Rabbit in Mustard Sauce with Truffles

Rack of Lamb with Truffled Mustard

Risotto with Truffenade and Asparagus Tips

Rolled Omelet with Truffenade

Salmon, Blinis and Truffle

Sauteed Langoustines with Truffle & Broomflower jelly

Steamed White Asparagus with Truffled Vinaigrette

Truffenade Aperitif Cake

truffled Filet Mignon in Crust

Truffled Fish

Veau facon Strogonoff à la Truffe

White Sausage with Truffenade

Wrapped Foie Gras with Truffenade

Wrapped Mozzarella with Truffenade

“Epeautre” Wheat Risotto with Truffenade

Truffles Sauces

Honey and Truffle Chutneys

Wild Mushrooms

Professional ingredients

Truffles

Rabasse Spray

Black Truffle Oils and Vinegars

Condiments and Truffle-Flavoured preparations:
“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

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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.