Truffles are back! These hard to grow ‘black diamonds’ aren’t just your home-and-garden-variety fungus. Aromatic and delicious truffles are now back in season. There are many words to describe the truffle flavour – mould, garlic, soil, onions without heat, sweet body odour – but this isn’t what truffles are all about. Truffles are so irresistible because their aroma mimics reproductive pheromones. The reason they are so pricey is purely down to them being so difficult to grow.
The Périgord black truffle is intensely flavoured, so should be cooked low and slow. With this versatile little fungus, you could try a truffle toastie, truffle risotto, even truffle ice cream. You can add a small amount to sauces and side dishes to transform an otherwise humble meal into something to remember. Truffles aren’t cheap, but you only need about five grams per person per dish – which works out quite affordable. The best way to get the most out of your truffles is to actually cook them in your meal, and not just use them as a garnish. This is because the heat turbocharges the flavour. You can get your truffles at the Market from La Truffiere or Terra Preta Truffles.
Season pork and place onto a roasting tray and cook on high heat for 15 minutes and then turn the heat down to moderate and cook slowly until the juices run clear around 30 minutes depending on the size of the pork.
While the pork is cooking place the beetroot with the garlic, thyme, oil and vinegar into a foil parcel and roast in the oven for 30 minutes or until cooked. You can use a small knife to check if there cooked there should be no resistance. Cool slightly and peel and dice.
Place softened butter, truffle, herbs, garlic and onion into a bowl with a little seasoning and mix well. Once incorporated well roll into a log shape and wrap in gladwrap and place into the fridge to set.
When the pork is cooked rest for 10 minutes then carve place onto serving plates garnish with beetroot and the truffle butter. The butter should melt over the warm meat if this doesn’t place under a warm grill for 2 minutes to soften
PISTACHIO DINING AT TORRENS
SHOP 3 A TOR R ENS P LAC E , TOR R E NS , AC T 2607 PH: (02) 6286 2966 EMAIL: R E S ERV AT IO NS@P I S T AC HIODI NIG . COM.AU
Goats cheese ravioli with smoked bacon, Shaved truffle, mushroom, sage
Recipe by Pistachio Dining at Torrens
5ml Olive oil
200g Goats cheese
Egg wash Sauce
100g Salted butter
2 Cloves garlic
50g Smoked bacon
50 g Mixed Mushrooms
Local Black Truffle
Method Make pasta dough by adding all ingredients together and brining the mix together to form a firm dough
Cover in fridge and let rest for 30 minutes
Make the filling by blending the cheese and the egg together well and place into a piping bag
To make the sauce melt the butter in a large pan add all ingredients and cook over medium heat until the onion is soft and the bacon golden keep warm until ready to serve
To make the ravioli you will need a pasta machine – follow manufactures instructions when using
Once the pasta is rolled out divide it into two, place the filling onto one side of the pasta brush with egg wash and enclose with the remaining pasta use pastry cutters to remove and excess air and to cut into the size you would like. Store on some semolina in the fridge
Cook ravioli in boiling salted water for 5 min drain and place into serving plates Place warmed sauce over the top followed by some shaved truffle
PISTACHIO DINING AT TORRENS
SHOP 3 A TOR R ENS P LAC E , TOR R E NS , AC T 2607 PH: (02) 6286 2966
EMAIL: R E S ERV AT IO NS@P I S T AC HIODI NIG . COM.AU WEB: WWW. P I S T AC HIODIN I NG . COM.AU