the market
\nA market for 4 people:
\n\u2022 160 grams of black truffles,
\n\u2022 80 g of carrots,
\n\u2022 80 g onions,
\n\u2022 80 g morels
\n\u2022 100 g bacon,
\n\u2022 12 grams of duck fat,
\n\u2022 1 liter of red wine and good,
\n\u2022 4 apple pieces of land,
\n\u2022 salt and pepper.<\/p>\n
Truffle Variety: black truffle
\nWine suggestion: red came on our stony land, well-built<\/p>\n
P R O G R E S S I O N
\nFirst, you make a brunoise, diced carrots and your your own business after having peeled and washed. You sort and you wash the mushrooms. You cut into small pieces bacon and thou bleached, just two minutes. And you charged black truffles to the peasant, in pieces like olives.<\/p>\n
You make heat a black pot and thou verses 1\/4 liter of your wine to reduce it and you do it again 3 times to get a sort of caramelized wine. Then you add the duck fat, bacon and diced. You let cook for 7-8 minutes on low heat.<\/p>\n
At this point, you pour into your black truffles sauce: it still takes 5 minutes simmering. Then you complete with morels you did jump into the oil just before.<\/p>\n
It’s ready, you check the seasoning with salt and pepper. And you serve this stew on a potato boiled and mashed with a fork. At the time of eating, you give a twist of pepper and you wet a drizzle of olive oil.
\nIt is a joy!<\/p>\n","protected":false},"excerpt":{"rendered":"
The Ragout Truffle Tuber melanosporum the market A market for 4 people: \u2022 160 grams of black truffles, \u2022 80 g of carrots, \u2022 80..<\/p>\n","protected":false},"author":1,"featured_media":2726,"parent":2222,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"blog\/page-templates\/full-width.php","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"Chez Bruno - Our recipes - The Ragout Truffle Tuber melanosporum","_seopress_titles_desc":"Chez Bruno welcomes you in an elegant and warm setting for a moment of intense culinary pleasure.","_seopress_robots_index":"","footnotes":""},"class_list":["post-2250","page","type-page","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/www.restaurantbruno.com\/en\/wp-json\/wp\/v2\/pages\/2250","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.restaurantbruno.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.restaurantbruno.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.restaurantbruno.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.restaurantbruno.com\/en\/wp-json\/wp\/v2\/comments?post=2250"}],"version-history":[{"count":3,"href":"https:\/\/www.restaurantbruno.com\/en\/wp-json\/wp\/v2\/pages\/2250\/revisions"}],"predecessor-version":[{"id":4599,"href":"https:\/\/www.restaurantbruno.com\/en\/wp-json\/wp\/v2\/pages\/2250\/revisions\/4599"}],"up":[{"embeddable":true,"href":"https:\/\/www.restaurantbruno.com\/en\/wp-json\/wp\/v2\/pages\/2222"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.restaurantbruno.com\/en\/wp-json\/wp\/v2\/media\/2726"}],"wp:attachment":[{"href":"https:\/\/www.restaurantbruno.com\/en\/wp-json\/wp\/v2\/media?parent=2250"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}