{"id":4946,"date":"2008-12-21T16:55:20","date_gmt":"2008-12-21T14:55:20","guid":{"rendered":"http:\/\/staging.sillon38.com\/2008\/12\/21\/cuisiner-la-truffe\/"},"modified":"2008-12-21T16:55:20","modified_gmt":"2008-12-21T14:55:20","slug":"cuisiner-la-truffe","status":"publish","type":"post","link":"https:\/\/www.sillon38.com\/blog\/2008\/12\/21\/cuisiner-la-truffe\/","title":{"rendered":"Cuisiner la truffe"},"content":{"rendered":"

La truffe semble \u00eatre la vedette cette ann\u00e9e. De nombreux internautes nous envoient des commentaires sur ce produit.<\/p>\n

<\/a><\/font><\/p>\n

Mais au fait, comment se cuisine la truffe? Nous en avons trouv\u00e9 les explications sur le site \/www.truffle-and-truffe.com<\/a>.<\/p>\n

Nous en tirons \u00e9galement une recette facile \u00e0 cuisiner et excellente \u00e0 r\u00e9aliser pour un repas de famille.<\/p>\n

La truffe est facile \u00e0 cuisiner mais il convient de savoir la mettre en valeur. On ne cuisinera pas de la m\u00eame fa\u00e7on une truffe fra\u00eeche et une truffe de conserve.<\/font><\/p>\n

La premi\u00e8re est un champignon vivant qui \u00e9met des ar\u00f4mes pendant plusieurs jours. La seconde est un champignon mort qui transmettra les ar\u00f4mes qu’il a conserv\u00e9 pendant environ 1 h 30 apr\u00e8s l’ouverture du bocal. Il convient d\u00e8s lors, lorsque l’on cuisine des truffes de premi\u00e8re \u00e9bullition, de capter, d’emmagasiner durant ce temps tous les ar\u00f4mes disponibles.<\/font><\/p>\n

Lorsqu’on cuisine la truffe, il faut \u00e9galement respecter les proportions (environ 8 \u00e0 10 grammes par personne).<\/font><\/p>\n

Enfin, il faut savoir que les ar\u00f4mes sont volatiles et fragiles et qu’une cuisson trop longue ou trop forte entra\u00eenera leur disparition.<\/font><\/p>\n

La truffe de conserve ne permet pas toutes les recettes. Le captage de ses ar\u00f4mes se r\u00e9alisera avec des oeufs, de la cr\u00e8me, une sauce b\u00e9chamel, du beurre… Toute pr\u00e9paration exigera un temps de contact n\u00e9cessaire au transfert des ar\u00f4mes.\u00a0<\/font><\/p>\n

Poule aux truffes<\/strong><\/font>
\n <\/font><\/strong>
\nPour 6 personnes <\/font><\/font><\/p>\n

Cette recette se r\u00e9alise uniquement avec des truffes fra\u00eeches. La quantit\u00e9 de truffes est fonction de la grosseur de la volaille. Une poularde de 2 kg n\u00e9cessitera 50 \u00e0 60 g de truffes.<\/em><\/font><\/p>\n

Ingr\u00e9dients<\/strong>: 50 g de truffes, 1 poule de 2 kg, 6 poireaux, 1 c\u00e9leri, sel, poivre, oignons, carottes.<\/font><\/p>\n

Pr\u00e9paration<\/strong>: Deux jours avant, pr\u00e9parer la volaille. Glisser d\u00e9licatement entre la peau et la viande 40 g de truffes, coup\u00e9es en lamelles fines de 1 mm. La truffe doit recouvrir la quasi totalit\u00e9 de la volaille. Mettre les 10 g de truffes restant dans la volaille. Garder la volaille dans un linge de coton en bas du r\u00e9frig\u00e9rateur et attendre.<\/font><\/p>\n

Cuisson<\/strong>: Dans une cocotte contenant un litre d’eau chaude, d\u00e9poser la volaille avec les l\u00e9gumes. Faire cuire \u00e0 feu doux \u00e0 couvert pendant une heure environ. V\u00e9rifier la cuisson selon la volaille afin que la viande ne soit ni trop ferme, ni trop cuite.<\/font><\/p>\n

Servir en assiette, avec les l\u00e9gumes autour, napper l\u00e9g\u00e8rement avec le jus de cuisson, d\u00e9corer avec quelques lamelles de truffes.<\/font><\/p>\n

Quand vous d\u00e9couperez la poule, votre odorat sera saisi par le parfum dont la viande sera impr\u00e9gn\u00e9e, au d\u00e9triment de la truffe qui aura tout donn\u00e9 d’elle-m\u00eame.<\/font><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

La truffe semble \u00eatre la vedette cette ann\u00e9e. De nombreux internautes nous envoient des commentaires sur ce produit. Mais au fait, comment se cuisine la truffe? Nous en avons trouv\u00e9 les explications sur le site \/www.truffle-and-truffe.com. Nous en tirons \u00e9galement…<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[41,74],"tags":[],"class_list":["post-4946","post","type-post","status-publish","format-standard","hentry","category-loisirs-detente","category-trufficulture"],"yoast_head":"\nCuisiner la truffe -<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.sillon38.com\/blog\/2008\/12\/21\/cuisiner-la-truffe\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cuisiner la truffe -\" \/>\n<meta property=\"og:description\" content=\"La truffe semble \u00eatre la vedette cette ann\u00e9e. De nombreux internautes nous envoient des commentaires sur ce produit. 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