Yield: 1 Servings
|4 \N||Or 5 Ruby Cresent potatoes, each the size of a fingernail, quartered|
|1 \N||Stick of sweet butter|
|1 pinch||Kosher salt|
|1 tablespoon||Extra virgin olive oil|
|1 \N||Very fresh extra large organic egg|
|¼ ounce||Fresh white truffle from Italy|
|1 teaspoon||White truffle oil|
|1 tablespoon||Mixed fresh herbs (chives, chervil, parsley, tarragon and basil)|
I did find this, though, and hope it helps - even though it's for white truffles. it was on starchefs.com, in the Aphrodisiac section - so watch out! as for the open-shelf life of the fungi, i haven't a clue! Best of luck
Wayne Nish, Executive Chef/ co-owner of the four-star MARCH in New York City
(Watch for an upcoming profile on this very talented StarChef.) "This recipe for Shirred Eggs with White Truffles and Baby Potatoes is conducive for soft seductive thoughts. The textures are oozing with sex" Although this recipe is for one, we suggest you make it for two or share one with your amore. Shirred Egg with White Truffles and Baby Potatoes Pre-heat oven to 500 degrees On top of the stove, in a small saucepan, melt the butter, season with salt and gently poach the quartered potatoes for a few minutes or until tender. Meanwhile, in a cold small steel blini pan (4½" diameter) pour in the olive oil and swirl to cover the bottom. Pour out the excess. Crack open the egg into the pan, season lightly with salt and bake for two minutes or until just set. Remove the egg to a small round serving dish and garnish with the drained potatoes, truffle oil and herbs.
Shave the white truffle over the dish in paper thin slices and serve immediately.
1996 =A9 Wayne Nish
Posted to FOODWINE Digest 10 Apr 97 by Patrick Gerding <winestwd@...> on Apr 10, 1997