modom (palindrome guy) wrote:

> From a Michael Chiarello cooking show:
>
> "Now all I have left to do is shave my pecorino."
>
> That tops even the "Nigella Bites Christmas Special" on FTV I saw
> earlier.
>
> This is truly a wonderful world.
> --
>
> modom
>
> http://www.koyote.com/users/modom/home.html


I was watching a kind of xmasy travel log on t.v. about Italy and a
woman after browning what looked to be a large brisket like cut of beef
in butter in a pan after which she laid it on a big, thick piece of
brioche dough and amazingly grated copious amounts of black truffle over
it and then proceeded to seal it up in the brioche dough and bake it.

Iirc its not unlike beef wellington but i think a different cut of meat,
different dough and seasonings,

Here's the closest recipe i could find on the web

http://www.3emarket.com/cgi-bin/uncg...id=66.249.66.9

and here it is served with a Perigueux sauce which i assume is a truffle
flavoured sauce.

It was the volume of truffles used in the t.v. show that i found amazing.
--
JL