Mat McLean from Palate Restaurant Truffle Recipes
There are many ways to enjoy truffles but sometimes the simplest is best; shaved over eggs, in a butter on steak, in an aioli…. To get you started on your love affair with truffles, Mat McClean has put a couple of recipes together for you to enjoy.
Ingredients
Method
Cook pasta in a large pot of salted water and drain.
Bring cream to a boil, then add grated Parmesan and stir to combine. Using a microplane grate a generous amount of truffle into the sauce.
Add the ricotta and egg yolks, season with salt and pepper then toss through the warm pasta.
Serve with more shaved truffle, Parmesan and a drizzle of truffle oil.
Baked Truffle Egg
Infuse free range eggs in an airtight container with a fresh truffle for at least 24 hours.
Crack the egg into a ramekin, bake at 150°C or until the egg is just set.
Grate over a little truffle and season with salt and pepper.
Serve with celeriac and crème fraiche and a few matchstick-sized batons of Granny Smith apple. Or hot smoked salmon (98721) and brioche toast (173116) would also be perfect!
Celeriac and Crème Fraiche
Ingredients
Squeeze a little lemon juice over the celeriac and season with some salt. Mix with a dollop of crème fraiche and some grated truffle.