When truffles are chopped and used to finish a classic brown sauce, the sauce is called Périgueux (Sauce Périgueux and Sauce Périgourdine); the same sauce, finished with sliced truffles, becomes a Périgourdine. When the truffles are puréed with a natural jus, contemporary (and seventeenth-century) chefs call it a truffle coulis. To call the following recipe a truffle salsa may be carrying poetic license too far, but the term is used here to imply that the truffles are cut into tiny cubes. The salsa may be served hot or cold, spread over hot or cold meats or fish.
|fresh or preserved black truffles|
|extra-virgin olive oil|
|excellent vinegar (sherry or authentic balsamic)|
|salt and pepper||to taste||to taste|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.