Oysters with zabaglione and white truffle

Oysters with zabaglione and white truffle

By
From
Complete Mushroom Book
Serves
4
Photographer
Alastair Hendy

This is the height of sophistication. Although it’s very simple to prepare, it will impress any gourmet, not least because it uses that exclusive fungus, the white truffle. You are unlikely to find this in nature by yourself, because the collection of truffles, especially the white from Alba, is limited to specially licensed ‘trifolau’. With the help of their trained dogs, they rummage through the Alba hills in the middle of the night (so as not to be seen) to get the most expensive food in the world. However, you only need 10 g per person. You could use black truffle, which may reduce the cost of the dish, but it also reduces the effect.

Ingredients

Quantity Ingredient
1 alba truffle, about 55 g
16 fresh oysters, just opened and left in the deeper part of the shell
20g butter
6 egg yolks
150ml dry white wine
1/2 lemon, juiced
a few drops truffle oil
salt, to taste
pepper, to taste

Method

  1. Clean the truffle very carefully and at the last moment slice it very thinly with a mandolino (a special tool to shave truffles). Arrange the oysters, 4 to a plate.
  2. Preferably in a zabaglione pan (a copper bowl) over a pan of boiling water, melt the butter, then add the egg yolks, wine, lemon juice, truffle oil and some salt and pepper, and start to whisk. (You could use a double saucepan instead.)
  3. Whisk continuously until the mixture becomes semi-stiff.
  4. Spoon this sauce over the oysters, then add a few thin slices of truffle.
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
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