Olives Stuffed w Black Truffles
Source of Recipe
from an unnamed cooking daily newsletter reader
List of Ingredients
Green Olives Stuffed with Black Truffles
4.5 ounces cooked chicken breast
9 ounces half & half
2 ounces black truffles
2 large shallots
32 large green olives
4 ounces truffle juice
1 ounce sweet butter
4 ounces white porto (port wine)
2 ounces cognac
Salt and pepper
1. Pit the olives and let them wash out under a stream of cold water.
2. Put the breast meat of the chicken in a blender and blend. Then add
2 ounces of half & half and blend again.
3. Pass the mixture through a sieve using a wooden spoon to force the
larger pieces through.
4. Pour into a small container set on ice, add 2 ounces more half &
half, and stir in gently using a wooden spoon.
5. Finely chop 1.75 ounces of the black truffles, add to the half &
half mixture, and stir in.
6. Stuff the olives. (A culinary syringe helps.)
7. Finely slice the shallots and sweat them in a pan with butter and
the stuffed olives on a very low flame but do not let them turn color.
8. Deglaze with the white porto and cognac and reduce by 25%
9. Add the last of the half & half. Reduce again. Add the truffle
juice and the last of the finely chopped black truffles. Season to
taste with salt and pepper.
10. To serve, place 8 olives per serving in a small cup or bowl, cover
with a small amount of the sauce and serve hot. On the side, place
several slices of toasted and buttered country bread.Recipe
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