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Ayme Truffe - Domaine Bramarel

Truffle Ayme, the delicious truffle of France

The Truffle and the cooking : a pleasure   Truffles, served with art, it’s the delicacy of the most refined gourmets...

... The whole team of Ayme Truffe hopes that this site will enable you to discover a bit more the fascinating world of truffles ...
The first omelette was ordinary, the last one exquisite… can’t wait for the next one ...

 

Those recipes are taken from Michèle Ayme’s great book : "recettes aux truffes"


OMELETTE WITH TRUFFLES

INGREDIENTS: 2 eggs and 10g of Truffles per person salt and pepper. An excellent omelette is also possible using a small quantity of fresh-whole Truffles by following these other methods

* FOR FRESH-TRUFFLES ONLY :
3 days in advance: Place the fresh eggs you’ll in the omelette in an airtight container or jar with the unwashed Truffles

* FOR FRESH-WOLE TRUFFLES OR CANNED TRUFFLES 
Six hours in advance:
For fresh Truffles only: rinse thoroughly in a steady, but not strong, stream of water while brushing them with a soft brush, like a toothbrush.
Break and beat the eggs in a mixing bowl and add the Truffles, which have been thinly sliced (you may want to grate a portion of the Truffles if you are using only a small quantity). Then season the mixture with salt and pepper.

* TO COOK THE OMELETTE :
Heat a tablespoon-full of sunflower or peanut oil in a frying pan.
When the pan is very hot, add the omelette mixture (It is better to make two small omelettes than a big one). - Allow the omelette to settle, and cook evenly by displacing the liquid with a wooden spatula.
- Do not let the omelette dry out completely, it should remain soft and somewhat liquid (only cook the omelette on one side!).- Then fold the omelette into a plate, and serve it immediately

BE CAREFUL : It’s the guest that has to wait for the omelette, and not the other way around !!!

Cardoon with truffles

INGREDIENTS:
1 cardon
1 lemon
40gr flour
30 gr butter
1 truffme
Salt, pepper

Peel the cardoon, rub it with the lemon and cut it in parts of 4 cm.
Put them into salted boiling water and cook them during 1h15 min.
Prepare a white sauce with the flour, the butter and hot water. Add a truffle cut into thin slices and then the drained cardoon parts.

Ramekins filled with creamy

INGREDIENTS:
200gr truffles
1 shallot
250g fresh cream
2 soup spoons of madeire wine
80 gr butter
Salt, pepper

Fry the chopped shallots gently in a small cast-iron frying pan, without colouring them. Add the truffles cut into small cubes.
Fry them 10 minutes on low fire with a cover. Take the truffles out and add the Madeira wine. Boil it until half of it is evaporated. Add the fresh cream and reduce on low fire. When the sauce has the consistency of a syrop, add the truffles. Add salt and pepper. Serve very hot in individual ramekins. (It is possible to prepare this receipt in advance).

Risotto with truffles

INGREDIENTS:
400g gr rice
150gr cook ham (1 thick slice)
80 gr butter
½ l vegetable broth or soup
Grated parmesan cheese
1 truffle
Salt

Brown the ham, cut into little cubes in 40 gr butter. When the ham is colored, add the rice, stir and add the broth. When the rice is cooked, add the rest of butter, the thinly sliced truffle, the parmesan cheese and mix.

Serve immediately

Pasta with truffles

INGREDIENTS:
400g gr de pasta
1 truffle
milk
pinch of salt

Two days before: cut the Truffles in slices and add them with the fresh cream. Keep this in a cold place.
Cook pasta in water and milk in equal quantity; strain them. Brown noodles with creams-Truffles and serve them quickly

Truffle Oil Flavours

it couldn’t be easier!...and yet !
For use in small quantities :

* To mix in vegetable purée : 1 tea spoon of truffle oil for 3 soup spoons of normal olive oil.
* a few drops in fish or white meat in aluminium foil.
* After cooking, add a few drops of truffle oil in rice, pasta or omelettes.

Mash potatoes 
Cook in water 1kg of potatoes (boil for 20minutes with coarse salt). Then rinse quickly under cold water to stop the cooking and peel quickly. Crush delicately with a fork, add salt, pepper and drizle some truffle olive oil on top.

Rattes on toast
Steam cook potatoes without pealing. Once cooked, cut the potatoes in 2 and put them on grill or toaster oven. Drizzle truffle olive oil and salt on every side of the potatoes.
Serve as an aperitif or with a salad or meat.

Saint Marcellin
In a plate, put the cheese (St Marcellin) and cover it with the mix of olive oil and truffle (see proportions at the back).
Leave to macerate for at least 2 hours before serving.

Egg "cocotte" & smoked salmon with fresh cream
In a plate, break the egg, add the slices of smoked salmon, 3 drops of truffle oil and completely cover with fresh cream. Cook in oven in bain-marie for ten minutes at 180° Celsius ( or 2 min in the micro wave).