Touraine speciality
Black truffles flourish in Touraine , growing at the feet of oak , hazelnut and even lime trees and local restaurants love to use this homegrown products .
Brouillade aux truffes de Touraine
Ingredients for 4 :
8 eggs 1 x 30g truffle 20g butter 40g liquid cream Salt and pepper ( from a grinder )
This mouth-wateringly delicious recipe from Chef Nicolas Gaulandeau of the Chateau de Rivau restaurant will make your taste buds do cartwheels ! Though simple , the use of truffles elevates it to a whole new level ...
Brush the truffle to remove any earth , rinse it under water and pop into an airtight box with the eggs and keep in the fridge for a few days .
Cut the truffle into small pieces .
In a saucepan , put half the butter , half the liquid cream , half the truffle and the lightly beaten eggs .
Season with salt and pepper and then stir with a wooden spoon , making sure the eggs do not firm up but cook gently .
When eggs are ready to firm , add the rest of the butter and cream , warm though for a short time .
Arrange on a plate , sprinkle with the remaining truffle and serve instantly .