Badgerchef Truffle Day

Yesterday started out so promising.  I found out it was National Truffle Day, or so I thought.  Turns out it was National Truffles Day–the chocolate kind.  Now I can enjoy a chocolate truffle now and then but I am not a chocoholic by any means.  I am more the savory type of guy, so I was looking forward to proclaiming the virtues of the lusciously pungent and deliciously fragrant truffle.  Then I decided I still could.

Therefore I declare today to be Badgerchef Truffle Day.  I have had the pleasure to savor fresh truffles on quite a few occasions and actually used them once in an adult cooking class many years ago. It was expensive but amazing and it makes me think about putting fresh truffles on a menu again.

I don’t currently have any fresh truffles and haven’t sourced any in Madison so I will be celebrating Badgerchef Truffle Day by using truffle oil.  Truffle oil is available at many fine grocery stores and is not too expensive.  However keep in mind when you use it: a little bit goes a long way.  I am also lucky enough to have a jar of truffle salt hand-carried from Italy by a good friend who recently vacationed there.

Here is a recipe using some freshly-harvested ramps (dropped off yesterday by another friend), truffle oil, truffle salt and a few other things I had on hand.

Truffled Ramp, Shallot and Chive Crostini with Parmesan and Prosciutto

1 tablespoon olive oil
1 teaspoon truffle oil
4 slices prosciutto
1 shallot, minced
2 cups chiffonade of ramp leaves
Truffle salt
Freshly ground pepper to taste
12 French bread croutons
½ cup shaved Parmesan Reggiano
Chives for garnish
Truffle oil for garnish

Method: Cook the prosciutto with the olive and truffle oils over medium heat until crisp.  Remove the crispy prosciutto from the oil and drain on paper towels.  Crumble when cool.  Reduce the heat to low and cook the minced shallots until sweated.  Add the ramps and cook until wilted.  Season with a bit of truffle salt and freshly ground pepper.  Place the cooked ramps and shallots on the croutons.  Top with shaved Parmesan and crispy prosciutto.  Adjust seasoning with more truffle salt and freshly ground pepper.  If desired, warm in a 375°F oven for 10 minutes or so.  Garnish with chives and drizzle lightly with truffle oil if desired.

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