Omelet with Black (Winter) Truffle with a glass of Kuentz-Bas Alsace Pinot Blanc
It’s mid March so still some time left to enjoy tasty winter food. Treat yourself to Choucroute with pork, sausage and Confit of Duck. Or pumpkin soup with ginger and jus de truffes.
Talking about truffles, black truffles are harvested from November to March, so be extravagant and buy one before the season closes. The one we bought was 17.6 grams, so you could imagine how happy we were to find it. When buying truffle, please ask if it’s okay to smell them, because the aroma will tell you everything you need to know about the quality.
Black truffle combines really well with warm purée of potatoes, risotto and egg.
Hint: if you need to store a black truffle for a day or so, please store it in a small box with some rice and an egg. The rice will prevent the truffle of becoming too wet and the egg will embrace the aromas of the truffle and become a treat in its own right.
We used our truffle to make one of the simplest and tastiest truffle dishes ever: an omelet with truffle and Parmesan cheese.
A white wine goes very well with this omelet, best would be a classic Pinot Blanc or Riesling from the Alsace region (for instance Kuentz-Bas AOC Alsace Pinot Blanc Tradition). Think fruity aromas, floral characteristics, minerality and a touch of sweetness. If you want to drink a red wine, then go for a blend like Feteasca Neagra with Syrah as produced by Radacini from Moldavia. Sounds a bit exotic, so if you can’t find it go for a fruity (ripe cherry, plum), spicy red wine with a velvety structure; serve it slightly cooled.
Here is what you need
- 2 Eggs
- Parmesan Cheese
- 10 grams or (budget permitting) more Black Truffle
- White Pepper
Clean the truffle if necessary. Take a fairly small iron skillet and make sure the pan is warm through and through but not hot. Using a fork (a spoon is even better) whisk the two eggs together. Add butter to the pan and wait until it is melted. It should not change colour or sizzle. An omelet should not be fried; the bottom must remain yellow. Add the whisked egg to the pan and wait until the egg is beginning to set. Check the consistency with your fingers. There is no alternative to baveuse! Take your time.
Serve the omelet on warm dishes with some freshly grated Parmesan cheese, white pepper and grated black truffle.