Bonjour and happy Friday!
In my previous newsletter, I wrote about Périgord’s famous black truffles and introduced you to truffle king and one of the most charming chefs I’ve ever met, Pierre Corre. When I ate at Auberge de la Truffe last November, Pierre not only invited me into his kitchen to see how he prepared every dish, but he also gave me a selection of his treasured recipes, which he makes with his students during the cooking lessons hosted at the hotel/restaurant.
I am delighted to share one of his signature recipes with you, which I am sure will be a hit at your breakfast table this coming holiday season! But before that, I want to give you a little head’s up about something very special I will be sharing in next week’s newsletter!
On Wednesday, I will be taking part in a wine tasting with Willi Stürz, winemaker at Cantina Tramin in South Tyrol. Founded in 1898, Cantina Tramin – the third-oldest coop in this beautiful mountainous region located to the northeast of Italy – is renowned for its exceptional whites.
In fact, the Epokale Gewürztraminer was the first Italian white awarded 100/100 points by Robert Parker’s Wine Advocate. We will be tasting five wines, and of course, I will be reporting on them in the newsletter, but additionally, I will also be developing a recipe to go with one of the wines!
I am really looking forward to taking part in this tasting, organized by Studio Cru. I’ve had some amazing tastings with them in the past and recently discovered the wines of Cantina Tollo (the Abruzzo’s award-winning wine cooperative) with them as well. It was a three-day trip chock-full of excellent wines and cuisine. In case you missed the posts, you can go back and read them here, here and here. And if you’re curious about the other recipes I developed after tastings with Studio Cru, have a look here and here. I was still eating meat and fish back then, but I am especially excited to wow you with a delicious plant-based recipe for one of these wines!
Back to truffle king Pierre Corre. I know you’re eager to see him at work, so I am sharing a video of Pierre making his oeufs brouillés aux truffes (scrambled eggs with truffle), and I’ve translated/edited his recipe for you as well.
In the video, notice how Pierre keeps the eggs moving on and off of the heat, a key to making the perfect scramble. I know truffles don’t come cheap, but the holidays are all about treating ourselves, so I hope you’ll keep this recipe in mind. And why not plan a trip to Dordogne in January when truffle season is in full swing? Just tell Pierre I sent you! ;)
Note: I’ve largely eliminated animal products from my diet, but will still continue to share plant-based/vegetarian recipes here. Occasionally, I will direct back to one of the meat/fish recipes I developed in the past.
Bon week-end!
Oeufs brouillés aux truffe
Serves 1-2
Ingredients:
4 eggs
15g black Périgord truffle
A bit of truffle oil
1 knob of butter
*(Note: At the end of the video, Pierre adds the cooked eggs to melted butter in a separate bowl and continues stirring. Though this is not included in his recipe, I would suggest you do the same. The cooking process takes a little over a minute.)
Instructions:
Whisk the eggs.
Cut a slice of truffle, reserve it and shave the rest.
Add the shaved truffle and the oil to the eggs.
Season with fine salt and white pepper.
Melt a knob of butter in a casserole.
Add the eggs.
Cook gently while whisking (or using a spatula), just until thickened.
*See note.
Serve in a deep dish.
Add the reserved truffle and serve.
Share this post