Black olive truffenade
Black olives and black truffles from Provence cooked with mushrooms
The Rabasse truffle-beds, in Provence, and the Chef Christian Etienne who inspires them, are responsible for a wealth of delicious truffle-based recipes. The truffles, picked only when fully mature, between January and March, give the best of themselves: complex and delicate aromas and flavours. The delicacy of the association of the black olive, the black truffle and the mushrooms is perfect served simply on toast, or with baked potatoes or scrambled eggs.
Recipe : spread a slice of toast with truffenade, and top with slices of grilled aubergine. Drizzle with truffle-infused olive oil and scatter with freshly grated Parmesan cheese.
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