Gastronomixs

Truffle tapenade

Creation by Erik Hermans, De Limonadefabriek, Streefkerk, the Netherlands.

Truffle tapenade

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Ingredients

200

g

fresh truffle

100

g

chestnut mushrooms

100

g

olive oil

20

g

sushi vinegar

40

g

anchovies

30

g

olive oil

 

 

salt and pepper

Preparation method

  • Finely chop the chestnut mushrooms and fry them well.
  • Finely chop the truffles and seal them in a vacuum bag together with the other ingredients.
  • Cook sous vide at 85°C for 35 minutes.
  • Blend in a food processor.

Serving suggestions

  • In egg and potato compositions.
  • As a flavour enhancer in sauces.
  • As a flavour enhancer for beef carpaccio.
  • As a spread on bread or toast.

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