The delicacy of the gods is back, the white truffle is about to land on our palates and that makes us compile some of the best recipes made with this exquisite piece of heaven to make the most of the brevity of its existence: the months of November and December.
The gastronomic experience of tasting the lamb skirt with a reduction of fine wine and white truffle is simply indescribable, you have to live it to understand it.
Here is the recipe for four people, bon appetit!
Ingredients
First clean the lamb flank and place it in the vacuum cooking bag. Once inside, you can add the sheep’s milk, spices, truffle oil and salt and pepper to taste, close the container and leave to cook for an hour at 60 ºC. Meanwhile, you can prepare the sauce, using the roasted lamb bones, onion, garlic and two bay leaves. Reduce the wine by adding the cornflour, straining it so that it remains liquid.
Cook the onion and potato over a low heat until very tender, when it is ready, make small quenefas. We will also toast the gingerbread, which we will cut into rectangles.
Finally, remove the lamb flank, cut it into pieces of the same thickness and grill it on the griddle. Once ready, we bathe it with the sauce, place the piece on the toasted bread and add the potato quenefas and the sliced white truffle. And enjoy!
Also known as Tuber Aestivum, it is harvested between May and September. The summer truffle is the third in the line of succession on the mushroom throne. If the queen mother is the White Truffle, so prized for its scarcity and value, the Black Truffle or Melanosporum is the king...
In Mallorca there are many restaurants where you can taste the diamond of gastronomy, do you know which dish to choose? One of the most exceptional products that the land has to offer is the black truffle. The provinces of Teruel and Soria are the main centre of this fungus...
