TRUFFLES.
The very utterance of the name connotes luxury through rich, earthy flavor. The global demand for truffles, both white and black, has grown enormously over the last few decades. People are clamoring for these delicious fungi because truffles offer an aromatic depth to foods that can both complement and intensify classic recipes. this year, our Produce Manager Karim Wahhab is sourcing his truffles from Italy.
Found in a variety of regions around the world, Italy was the birthplace of the culinary Renaissance that is the truffle (while perhaps the French should be noted as truly positioning the truffle as a delicacy in food). In Italy, black and white winter truffles are found in Umbria, Piedmont, Emilia Romagna, Tuscany, Lazio, Abruzzo and Molise. Italian truffles are considered the epitome of quality and flavor to this day.
At Draeger's, part of what drives us is not just the product, but what you can do with that product to enhance your food experience. Truffles offer a unique way to showcase how a single ingredient can enrich a recipe. Fresh white truffles are rarely cooked, as they shine when thinly sliced or shaved atop a hot dish. Black truffles are a little more dynamic in that they can be readily used in cooking. Try utilizing a black truffle as your might an herb to season pork, duck or wild game. Or, shave truffles into a Burgundy wine sauce to drizzle over a Prime Rib. The possibilities are endless, enjoy exploring!
Ingredients:
¼ cup extra virgin olive oil
2 pounds Blue Lake green beans, washed and stem end trimmed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
5 cloves garlic, minced
Kosher salt and freshly ground black pepper to taste
3 to 4 tablespoons balsamic vinegar, to taste
1 small black truffle, approximately ¼ to ½ ounce,
finely sliced and then chopped
¼ pound shallots, sliced into ⅛-inch slices
1 cup rice flour
2 cups vegetable oil, for frying
Directions:
Heat two large skillets over medium heat and divide the olive oil between the
two pans. Add the green beans and toss to coat. Add ½ teaspoon of kosher
salt and ½ teaspoon of freshly ground black pepper to each pan of beans.
Sauté for 5 minutes, stirring occasionally, until all beans are heated through.
Add the garlic and stir to distribute but do not let the garlic burn in the pan.
Pour 2 tablespoons of water into each pan and cover the pans to steam the
beans until tender, about 5 minutes. Remove the pans from the heat and set
aside. Heat the vegetable oil in a heavy sauce pan to 350°F. Toss the sliced
shallots in the rice flour to coat and shake off excess flour. Working in batches,
fry the shallots until light golden brown and crisp. Remove from oil to a
cooling rack set over paper towels. Sprinkle with kosher salt. Repeat until all
shallots are fried. Set aside for garnishing the green beans. Just before serving,
toss beans with the vinegar to coat and sprinkle with the chopped truffle.
Taste and adjust for seasoning as needed and pour beans onto a large serving
platter. Sprinkle the fried shallots onto the green beans for garnish. Serves: 8
