Black truffle. This amazing natural delight hidden in the ground. So hard to find yet so much loved by all fine diners all over the world. In Italy, truffle hunters with dogs walk miles and miles every day to gather just a small amount of wild black truffle to send to the best chefs all over Europe and the world.
So, if you get your hands on this delicatessen we have got you covered. Today we bring you a simple recipe, an Italian couscous frittata with black truffle and brie cheese: a tasteful gourmet experience that will leave you wanting for more.
Bring on the ingredients and get ready. But be gentle to your precious truffle!
Recipe by Simona Novarini
Here is how to prepare this Black truffle couscous frittata
- 40 ml of water
- 1 teaspoon of salt
- 1 tablespoon of extra virgin olive oil
- 40 grams of Biological Martino Couscous
- 250 grams of brie cheese
- 2 eggs (white and yolk)
- 1 pinch of salt
- 1 pinch of pepper
- 50 grams of black truffle
- Extra virgin olive oil as needed
Hydrate the couscous
In a medium, heavy-bottomed saucepan over medium heat, add 40 ml of water, one teaspoon of salt and one tablespoon of extra virgin olive oil. Bring everything to a simmer.
When the water is simmering, remove from the heat and sprinkle 40 grams of Biological Martino Couscous. Make sure to distribute the couscous evenly and leave it aside for 4-5 minutes until all the water is completely absorbed.
Now the couscous should be fully hydrated you must fluff it with a fork. This will remove any lumps and separate the delicate grains without crushing them to give the couscous a light, fluffy texture.
Prepare the eggs mixture
In a large mixing bowl add two eggs, white and yolk. Add 250 grams of brie cheese which you have cut in small bite-sized pieces. Continue by adding the hydrated couscous, salt, and pepper to your preference. Bring the fresh black truffle. Grate 50 grams of the truffle in the egg mixture and mix everything well to obtain an amalgamated mixture.
Cooking the frittata
In a non-stick frying pan pour a small amount of extra virgin olive oil and let it heat up for a while. When ready, pour in the mixture of eggs, couscous, and truffle and cook the frittata evenly on both sides. After cooking, garnish the frittata with the slices of black truffle and serve.
Notes and variations
- You can cook the frittata in fresh butter instead of extra virgin olive oil. If this is what you prefer, add a knob of butter in the non-stick pan, wait until it is melted and warm and then add your eggs mixture.
- The secret to perfectly cook any frittata is in the shaking. As soon as the eggs begin to coagulate, about 2 minutes, shake the skillet to settle any uncooked egg. Then if you are courageous flip the egg in the air if not bring in a spatula!
- Truffles are at their best a maximum of 36 hours after taken out from the ground. If you find black truffles fresh at a decent price make sure to cook them immediately. However, if you cannot buy truffles you can use truffle butter in the frittata and get the desired taste.
- When cooking with truffles, the proportions per person need to be respected, this is 8-10 grams per person. Moreover, because the perfume of a truffle disappears rapidly, cooking time must be limited.
Next time you get your hands on some fresh black truffles remember this recipe. You might want to experiment with your ingredients but you need to be delicate with this rare natural underground food. And if you want to receive more great recipes with couscous make sure to subscribe to our newsletter: you’ll get tons of mouthwatering dishes directly in your inbox.
No wonder why all the Michelin chefs around the world pay thousands to have the freshest truffles in their kitchen every day! This fungus that grows underground is hard to find but adds a slightly garlicky with a deep musky aroma to every dish. Try it out, and don’t forget to leave us a comment to tell us about your black truffle couscous frittata experience.