Enjoy a truffle tasting experience at home!

Truffles found on our farm are the result of hard work, passion and our overall philosophy of excellence.

All our products are a true testament to this, and one we are truly proud of. The recipes displayed today are a result of people asking for more recipes on how to cook with fresh Black Perigord Truffle and Truffle Hill products in their home, for friends and family more often.

Luckily we have an amazing collective of cooks and foodies to call on showcase an array of recipes that can help even the most novice home cook prepare an exquisite snack or meal.

This hearty salad is a popular entrée in Lyon’s casual restaurants, called bouchons, and also makes a great light meal. As with all simple recipes, there’s a trick or two that take it from good to great, like using the fat rendered from the speck to make the warm mustardy dressing; amplify the truffle flavour if you like by replacing some of the olive oil with Truffle Hill Truffle Oil. Use the smallest, tender leaves of the frisée (also called curly endive), reserving the rest for another dish. A slightly sweet vinegar (often called agrodolce) is ideal for this dressing, nothing too sharp; Banyuls or a good Sherry vinegar work well, as does ALTO Olive’s delicious merlot vinegar. Truffle Hill’s crisp Pemberton riesling is the perfect foil to the richness of this dressing.
https://www.alto-olives.com.au/

Serves

4 as an entrée

INGREDIENTS
  • 3 slices sourdough bread, crusts removed
  • Extra virgin olive oil, for shallow-frying
  • 150g speck
  • 3 handfuls young frisée lettuce
  • 1 tablespoon white vinegar
  • 4 eggs

Truffled Mustard Dressing

  • 1 small golden shallot, finely minced
  • 1 tablespoon agrodolce vinegar (see above)
  • 1½ teaspoons Truffle Hill Truffle Mustard
  • Salt flakes and freshly ground black pepper, to taste
  • ¼ cup extra virgin olive oil
  • Fat rendered from frying speck
METHOD

Cut bread into large cubes and fry in olive oil until crisp. Set aside on paper towel to drain.

Cut speck into thick batons (called lardons). Heat a drizzle of oil in a pan and fry them until crisp. Drain on paper towel, leaving the oil in the pan.

Make Mustard Dressing: combine shallot, vinegar, mustard, salt and pepper in a screw top jar. Add oil and the fat from frying the lardons and shake well to combine.

Toss frisée, speck and croutons with enough Truffled Mustard Dressing to just coat the leaves well and divide between 4 flat serving bowls.

Half fill a large saucepan with water, add vinegar and bring to the boil. Reduce heat and, when gently simmering, stir to create a whirlpool, one at a time, break the eggs into a saucer and slide into the water.

Simmer for 2-3 minutes, until white is just set, then remove with a slotted spoon to a plate and pat dry with paper towel. Cover loosely with foil and set aside to keep warm.

When all the eggs are poached, place one on top of each plate of salad and serve immediately.