So I wasn't intending to blog this; in fact, I wasn't hungry, nor was I in the mood to cook today. I rummaged my fridge and found half a loaf of par baked Ciabatta bread and an almost-empty bottle of truffle paste. What could I do with them?
Well, the result of my experiment was so surprising that I decided to include it here. Even though it isn't really weird, it is so simple and delightful I don't know why it hasn't been done already (perhaps it has, but I haven't seen anyone do it this way).
Ingredients
- Par baked Ciabatta bread
- Truffle-infused extra virgin olive oil or concentrated truffle oil
- Truffle paste
Preparation
Slice Ciabatta loaf into diagonal pieces (like bruschettas).
Dip in truffle-infused olive oil or concentrated truffle oil.
Place slices on a grilling pan. Grill until golden. Then turn over and grill other side.
Remove from pan, then spread a little truffle paste.
To Serve
This makes an excellent base for bruschettas or enjoy on its own as an appetizer. I simply had mine with organic burgers (yes, they were delightful) and a love red Rhone.
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This is a remarkably simple dish combining some of my favourite ingredients: barramundi, truffle and mushroom, resulting in a meal that is subtly complex with delicate, mouth-watering aromas.
Ingredients
- Fillet of barramundi
- Black summer truffle paste or sliced
- Mushroom
- Extra-virgin olive oil infused with truffle or concentrated truffle oil
- Garlic
- Onion
- Spring onion
- Sea-salt
- Black pepper
- Macaroni
Preparation
Boil water in a saucepan then add olive oil, salt and macaroni. Simmer until macaroni is cooked, then drain water.
Heat truffle-infused olive oil or concentrated truffle oil in fry-pan.
Sauté chopped garlic, onions and mushrooms until golden brown, then place aside on a plate.
Place barramundi fillets in fry-pan. Be sure to dry meat with a paper towel; otherwise, they won't brown properly. When bottom of fillets turn golden, turn them over and cook other side. Gently spread a generous layer of truffle paste or sliced truffles over top of fillets. Allow fish to fully cook.
To Serve
Toss sautéed garlic, onions and mushrooms into saucepan with macaroni and mix ingredients. Place on serving plate, then top with fillets of barramundi.
Complement with an aromatic complex white such as a Condrieu.
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Next> Recipe #18: Australian lamb shank stewed with veal, pork spare ribs, wine & herbs
This, first and foremost, is a meal inspired by bruschettas: with a difference. Truffles.
I first cooked with truffles on Christmas 1999. Since then, I rarely have truffles since it is so costly and difficult to obtain.
Today, I was feeling inspired and went looking for truffles. I found a bottle of concentrated truffle oil (with chunky slices of truffles in olive oil) and a rich truffle paste containing coarsely chopped black summer truffles in olive oil. That bottle cost me AUD$35 and the truffle oil cost half of that, which when totaled, really annoyed my wallet.
Meanwhile, a friend of mine remarked that he hasn't found a great recipe combining mushrooms and fruits. I know of Asian salads that combine both to produce a tangy, spicy and zesty dish. However, I wanted to try something new: a marriage of mushrooms and fruit in a way that is good enough as a meal on its own.
So here it is... And, might I add, I have never enjoyed truffles this much in my entire life!
Ingredients
- Black summer truffle (finely chopped)
- Concentrated truffle oil (sliced truffles in olive oil)
- French loaf or bread roll
- Assorted mushrooms (flat, button, oyster, porcini, shiitake)
- Rockmelon (cantaloupe)
- Mango (optional)
- Tomato
- Spring onion
- Sea-salt
- Ground black pepper
Preparation
Chop rockmelon, mango, tomatoes and spring onions and place them aside.
Slice french loaf/bread roll into thick diagonal slices.
Heat fry-pan with concentrated truffle oil until it begins to simmer then keep heat low.
Place bread slices in pan and gently allow them to soak oil and turn golden brown. Turn over and do likewise.
Remove bread slices from pan, spread chopped truffles or truffle paste, then place in pre-heated oven and keep on low heat while preparing rest of meal.
Chop assorted mushrooms into coarse slices and place evenly over a large fry-pan with heated truffle oil. Cook mushrooms very slowly until they turn golden brown. Add sea-salt and black pepper to taste. The more types of mushrooms, the better. I recommend a combination of flat mushrooms, button mushrooms, porcini, shiitake and oyster mushrooms. The porcini and shiitake can be obtained dried, so need to be soaked in warm water then rinsed out before cooking.
When ready, remove sliced bread from oven, top with mushrooms, fruits, tomatoes and spring onions. Then enjoy!
Bruschettas are traditionally served with red wine; however, due to the delicate complexity of the truffles, I preferred a nice Gerwutztraminer from Alsace.
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Next> Recipe #15: Aromatic Dutch oven stew!
