TRUFFLE BUTTER

 

250 grams butter

pinch of salt 

20–40 gr  black truffle, finely sliced..... 

In a mixing bowl, add the softened butter and then microplane or thinly slice/shave the truffle in.

Using your CLEAN hands, squeeze the butter and truffle together.

Season with salt to taste.

Spoon the butter onto a large piece of plastic wrap and form into a log, about 3 cm thick.

Wrap the log tightly and place in the refrigerator until ready to use , can be frozen in an airtight container as well.

Great in a pasta or on Pop corn......  works wonders on a rare steak!                                                                 

 

 

One of the simplest ways to get the Truffle experience is to infuse eggs with Truffles then make a simple egg dish like scrambled eggs                          

To do this put your Truffle into a sealed glass container with 1/2 a dozen eggs (still in their shell) and leave in the fridge overnight.

The perfume and flavour of the Truffle will be infused into the egg  through the porous eggshell.

Once you are ready to use the eggs you can then shave the truffle over the eggs you have cooked.