Baked whole truffles in salt (truffes au gros sel)

AT A GLANCE

  • Serves 4 people

"For dreamers and truffle 'rustlers'," writes Paula Wolfert, in The Cooking of Southwest France (Wiley). "Here's a dish you'll remember all your life." We reproduce her recipe here with minor GT style changes.

  • 4 small whole raw truffles of similar size
  • 4 paper-thin slices of pork fatback or lardo, blanched if salted
  • 340 gm salt
  • 2 large eggwhites
01   About 35 minutes before serving, preheat oven to 220C.
02   Wrap each truffle in a slice of fatback.
03   Line 4 brioche moulds with foil.
04   Combine salt and eggwhites in a bowl. Make a layer of salt mixture about 1cm deep in the base of each mould. Place a truffle in each and spoon salt mixture around the sides of each truffle, pressing the mixture with your fingertips to pack. Spoon at least a 1cm layer of salt mixture over the tops of the truffles. Press firmly with your palm to completely seal truffles in salt and flatten salt, so when it’s turned out, the casings won’t wobble. (The recipe can be prepared to this point 1-2 hours ahead.)
05   Bake for 25 minutes for medium-sized truffles, then turn out and remove foil.
06   To serve, place each truffle on a serving dish. Crack each casing lightly and remove the truffle. The truffles will not be salty. In fact, you will probably need to season them with a pinch of salt. Eat them as they are or sliced with bread and toast, and dressed with good walnut oil.

Topics:

FRENCH, LARDO, ENTREE, WINTER, EGGS, TRUFFLES

Recipe:

PAT NOURSE

Photography:

ROB SHAW

Styling:

JERRIE-JOY REDMAN-LLOYD

FEATURED IN

Aug 2014

Aug 2014

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