Welcome additions to many of the markets in Provence from November to March are the black truffles or 'black diamonds' as they are otherwise known. These knobbly, black-skinned subterranean mushrooms grow mainly around the roots of oak trees (the evergreen oak being the best source), although they can also be found around Lavender or Thyme.
Truffles have a very rich, pungent earthy flavour, which is very much sought after in the culinary world.
Over the years the truffle yield has been reducing, pushing prices on the world markets to record levels. But it is still possible to purchase these little treasures at affordable prices directly from the truffle grower, or trufficulteur, at the weekly markets in Apt, Aups, Carpentras, Richerence and Valeréas.
The Truffle Omelette, or Brouillade aux Truffes, is a definitive favourite and is a dish that you are likely to see chalked up on a blackboard menu outside local restaurants for a lunchtime treat at this time of year.
It is quick to prepare and makes an ideal brunch. However, in France it is more likely to be served as a starter.
How to make a Truffle Omelette, to serve 4
Ingredients
- 20g Black Truffle, sliced paper-thin or shavings
- 8 Eggs
- 10g Butter
- 5cl Single Cream
- Salt and Pepper
Top Tip - put your truffle into an airtight container with the eggs a few days before you make your omelette. The flavour of the truffle will infuse through the egg shell, enhancing the taste of your finished dish.
Method
- Break the eggs into a bowl and whisk together with the cream and butter. Season with salt and pepper.
- Pour the egg mixture into a pre-heated omelette pan or frying pan.
- Gently swirl the pan to evenly distribute the omelette mixture.
- After a few seconds the eggs will begin to set. When this happens gently push the omelette mixture towards the centre of the pan. This will allow any uncooked juice to flow into the exposed pan.
- When the omelette mixture is 80% set add the truffle slices or shavings.
- Carefully run a spatula under one half of the omelette and gently fold it over.
- Angle the pan over a serving dish and gently slide the omelette out of the pan.
- Serve immediately.
Serving Suggestions
For brunch - serve on its own with fresh crusty bread.
As a light lunch or starter - serve with a crisp green salad and fresh crusty bread.
Reduced Fat Version
For people who are on a low- fat diet or who simply prefer a lower fat version, separate the eggs and prepare the omelette using only the egg whites. Replace the butter with 10g of low-fat spread, which is suitable for cooking and replace the cream with 5cl of milk.
Dairy FreeTo make a 'dairy free' version - replace the cream with 5cl of Soya milk and the butter with 10g of margarine or olive-oil spread, which is suitable for cooking.
 |
