It's the end of August, and the torrent of summer visitors to the Dordogne has reduced to a trickle. The markets are getting emptier, it's easy to find a parking space in the bigger towns of the commune, and shops are beginning to advertise their winter trading hours.
Naturally, my mid has turned to truffles. Over the next few weeks, the truffle hunters will be out in force, seeking out those nuggets of black diamond to sell at the St Alvere truffle market when its doors open on 1 December. The season begins in earnest in October, and I look forward to a return of the regular invitations for a truffle omelette, especially those made by the masterful Pierrot.
While much of the Dordogne has yet to switch on to the benefit of the internet as a marketing tool, the organisers of the St Alvere truffle market have put a lot of thought into their website, which includes a monthly recipe containing truffles. This month's caught my eye - it is simple in terms of the level of culinary skill needed, but pretty decadent for those who don't live in a region groaning with truffles and geese.
1. Pre-heat your oven to around 180 degrees C.
2. Rub cloves of garlic on slices of pain de campagne and spread with goose fat straight from the jar. It should be the cool room temperature consistency of soft margarine or butter, not liquid.
3. Top each slice with thin truffle shavings and lightly brush them with a flavourless oil so they do not shrivel.
4. Keeping an eye on them to prevent burning, cook the slices of bread on a baking tray for 3-5 minutes.
5. Cut each slice into bite-size portions, season with feshly-ground black pepper, and serve with the aperitif of your choice.
Naturally, my mid has turned to truffles. Over the next few weeks, the truffle hunters will be out in force, seeking out those nuggets of black diamond to sell at the St Alvere truffle market when its doors open on 1 December. The season begins in earnest in October, and I look forward to a return of the regular invitations for a truffle omelette, especially those made by the masterful Pierrot.
While much of the Dordogne has yet to switch on to the benefit of the internet as a marketing tool, the organisers of the St Alvere truffle market have put a lot of thought into their website, which includes a monthly recipe containing truffles. This month's caught my eye - it is simple in terms of the level of culinary skill needed, but pretty decadent for those who don't live in a region groaning with truffles and geese.
1. Pre-heat your oven to around 180 degrees C.
2. Rub cloves of garlic on slices of pain de campagne and spread with goose fat straight from the jar. It should be the cool room temperature consistency of soft margarine or butter, not liquid.
3. Top each slice with thin truffle shavings and lightly brush them with a flavourless oil so they do not shrivel.
4. Keeping an eye on them to prevent burning, cook the slices of bread on a baking tray for 3-5 minutes.
5. Cut each slice into bite-size portions, season with feshly-ground black pepper, and serve with the aperitif of your choice.
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