Cooking with Truffles by Susi Gott Séguret

Author:Susi Gott Séguret
Language: eng
Format: epub
Publisher: Hatherleigh Press
Published: 2021-03-10T00:00:00+00:00

Truffle Ravioli

FOR THE FILLING

4 ounces of morels

4 ounces Parmesan

4 ounces Triple Cream Brie

1½ ounces bianchetto (or other) truffles

2 tablespoons roasted garlic

1 tablespoon butter

1 egg

FOR THE PASTA

3 eggs

2 cups flour

½ teaspoon Truffle Salt (see page 155)

1 tablespoon Truffled Oil (see page 148)

This recipe has been adapted from one contributed by Chef Richard Jimenez, of Château des Fleurs in Idaho.

For the filling

Roast garlic cloves with a splash of olive oil or butter in aluminum foil at 35o°F for about 40 minutes, or until tender. Squeeze out of their husks and mash.

Next, slice morels and sauté in butter over medium-high heat. Grate Parmesan, chop truffles, and blend all ingredients in a food processor.

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