Sauces and side dishes

• Peel and cook the potatoes in salted water. Drain and let cool. Mash them and mix the pulp with the cream, the truffle peelings (or the black summer truffle cream), and the black truffle oil.
• Finish the purée and adjust the seasoning.
• Serve immediately as a side dish.

Ingredients:

For 2 people

• 2 Bintje potatoes
• 5 cl thick fresh cream
• 5 gr of melanosporum truffle peelings or 50 gr of black summer truffle cream (to taste)
• 2 ml black truffle oil.
• salt

• Peel the potatoes and slice them thinly.
• Season with salt and pepper.
• In a terrine, beat the egg adding the milk and cream,  season with salt and pepper.
• In a baking plate, place a layer of potatoes, grated Gruyère cheese, drizzle with the liquid preparation, sprinkle a few thin slices of fresh Melanosporum truffle, and repeat several times.
  Finish with butter and Gruyère cheese.
• Cook in the oven over low heat.

Variation:  According to the season, you can replace the black winter truffle with the summer truffle or the Autumn Truffle while adding some Tartufata Sauce or black summer truffle cream to the liquid mixture.

Ingredients:

• 750gr of potatoes
• ½ litre of milk
• ¼ litre of fresh cream
• 125 gr grated gruyère cheese
• 1 egg
• 1 fresh black truffle (+-50 gr) (melanosporum)
• butter, salt, pepper

• Finely chop the fresh black truffles.
• Reduce the Port to a syrupy consistency. Add the veal juice, thyme and bay leaf and reduce again.
• Add the chopped truffles. Simmer the sauce over a low heat for about 5 minutes.
• Add the cold butter in parcels, salt and pepper while stirring.
• Serve hot over a nice piece of meat, and decorate with small strips of fresh truffle.

Tip: You can replace the fresh truffle by sterilized truffle, truffle breakings or truffle peelings, or frozen truffles finely minced.  You can also, at the end of cooking outside the flame, add a nut of truffle butter.

• 60 cl Veal Juice
• 60 gr. of fresh black truffle or sterilized truffle
• 30 gr. of butter
• 25 cl of Porto
• 1 sprig of thyme
• 1 Bay leaf
• Salt, Pepper

• Finely chop the shallot and sauté in butter.
• Then add the truffle juice, the Madeira and the white wine. Season to taste and bring to a simmer.

Reduce until obtaining a smooth consistency.

Variation:

• Reduce the truffle juice with the same amount of water and butter until the desired unctuousness is obtained. At the end of cooking, add some truffle butter.
• Or instead, you can mix the truffle juice, with fresh cream and some chicken stock, and reduce until the desired consistency is obtained.

Ingredients:

• 250 ml. of truffle juice
• 50 gr. butter
• 1 shallot
• 2 tablespoons white wine
• 2 tablespoons of Madeira wine
• salt, pepper