For my birthday I received one of the fanciest gifts ever! 2 fresh black truffles and a large wedge of fois gras. Pretty impressive and decadent yes!?. How was I to make the most of these lovely ingredients? A fancy dinner party was planned in which I used all the ingredients to best effect. The next six posts will showcase what I’ve made for the lucky 4 friends who received an invitation. First, I made some truffle butter which would feature in a couple of courses. It’s a great way of making a little go a long way, and can be added to the simplest dishes to bring it to life.
250g unsalted butter (at room temperature)
15g black truffle (finely grated)
1/2 teaspoon salt
Mash together the butter, truffle and salt with a fork until very well combined. Then dollop into small butter pots and smooth out. Wrap in plastic wrap. Or for a con venient sausage of butter, place a large piece of plastic wrap on the work surface then lay out the butter in a long log. Roll the log up into a sausage and seal. Place in the fridge overnight to properly set. Cut slices of butter as you need them.
I used it in a couple of my courses. But you can also use as a decadent topping for crusty bread. Or melted over freshly steamed vegetables. Also great melted over a good steak. It’s the perfect topping to fancify the simplest dish!