Ingredients
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Truffle Ball
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400 grams egg whites
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1 kilogram parmesan cheesegrated with a microplane
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1.5 tablespoons truffle oil
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25 grams black trufflechopped
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Duxelle
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1 Oniondiced
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Truffle Powder
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15 grams tapioca maltodextrine
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10 grams truffle oil
Directions
Truffle Ball
- Blend parmesan in a robe coupe (food processor).
- Slowly add egg whites.
- Place in a stainless steel bowl and combine truffle oil and chopped truffles.
- Season with salt and pepper.
- Roll into desired shape, fry in a 350’F fryer until golden brown.
Duxelle
- Clean mushrooms well.
- In a saute pan, sweat onions, add cleaned mushrooms.
- Cook until most liquid evaporates.
- Season with salt and pepper.
Truffle Powder
- Combine together in robe coupe (food processor).
- Season with salt and pepper.
* Recommended wine match for this dish is: Sonoma County, Seghesio Vineyards 2013 Zinfandel