It's Sunday and the body knows it, so today we're going to show you a recipe with the key ingredient in all our dishes, the Tuber Melanosporum from our land, widely known as the Black Truffle of Teruel.
It's a simple and quick recipe to make, give it a try! Your guests won't be disappointed.
PORCHETTA, BRIOCHE AND TRUFFLED HOLLANDAISE
Ingredients for 2 people:
2 kg of bacon in one piece
7 cloves of garlic
2 tbsp fennel seeds
1 tbsp Sichuan peppercorns
2 tbsp rosemary
2 tbsp lemon thyme
2 tbsp of oregano
1 brioche
1 egg yolk
125g clarified butter
White wine
Fresh Black Truffle
Elaboration:
- We clean the bacon, put it in brine (100g salt / 1l water) for 30 mins and dry it well.
- We crush the garlic with the spices and 1 tbsp of oil.
- Spread the crushed meat mixture evenly over the pork belly and roll it up. Tie it with kitchen twine and bake for 40 minutes at 250ºC (480ºF) seam-side down. Turn it over and bake at 160ºC (325ºF) for 80 minutes skin-side down.
- For the sauce, whisk the egg with 1/2 tbsp of water and 1 tbsp of wine. Place in a double boiler and whisk until doubled in volume.
- Add the clarified butter in a thin stream while continuously whisking to prevent curdling, until emulsified. Grate black truffle to taste and set aside.
- We cut the brioche, brown it on a griddle with a touch of butter.
- We serve the porchetta, sliced thinly, on the brioche, drizzle with sauce, and finish with truffle shavings.
Tips:
It's important that the porchetta's trussing is tight, otherwise it will fall apart.
Hollandaise sauce should be served freshly made or reserved while hot.
To buy fresh Black Truffle click here
Enjoy your meal!
PS: Many thanks to @cookerysunday for the recipe.
