Salsifis aux truffes from Classic Koffmann by Pierre Koffmann
I want to say that the best truffles in the world come from France, from the Périgord region in the Dordogne, but I know you’d think I was biased. Italy also ha
Ingredients
- 500 g (1 lb 2 oz/about 6) salsify (oyster plant)
- juice of ½ lemon
- 4 egg yolks
- vegetable oil, for slow-frying
- salt and black pepper
- 40 g (scant 1½ oz) Périgord (black) truffle (or white truffle)
- 50 g (1¾ oz/3 tbsp) finely grated Parmesan
- 80 g (scant 3 oz/5 tbsp) unsalted butter, softened
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