Paula Wolfert

Baked Whole Truffles in Salt

Truffes au Gros Sel

Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in

#57The Cooking of South West France
The Cooking of South West France

By Paula Wolfert

Published 1987

  • About

For dreamers and truffle “rustlers, ” here’s a dish you’ll remember all your life. Serve along with a cruet of imported walnut oil and a good bottle of Médoc.

Ingredients

  • 4 small whole raw truffles of similar size, or substitute 4 canned truffles, preferably première cuisson (first cooking)
  • 4 paper-thin slices pork fatback, blanched if salted
  • ¾

Method

  1. About 35 minutes before serving, preheat oven to 425°F.
  2. Wrap each truffle in a slice of fatback.
  3. Line four brioche molds with aluminum foil.
  4. Mix the salt and egg whites in a bowl. Make a layer of the salt mixture about ½-inch deep in t