Recipe: Cannons of Leek Whites and Truffles

Name: Canons de blancs de poireaux et truffes
Prep time: 25 min
Cook time: 20 min
Total time: 165 min
Yield: 4 portions
Ingredients: 8 blancs de poireaux taillés de 8 a 10cm de long30 g de noix du Périgord concassées et torréfiées1 truffe noire \\"Mélanosporum\\" bien mure taillée en julienne8 cl d'huile de noix60 g tranches fines de cantal entre deux taillées en trianglesel et poivre du moulinquelques gouttes de vinaigre balsamique.

By chef patrick ★ ★ ★ ★ ★ 4.2/5 (11 reviews) Starters

Prep 25 min

Cook 20 min

Rest 2h

Total 2h45

Servings 4 serv.

Ingredients for 4 servings

8 leek whites cut 8 to 10cm long
30 g of Périgord walnuts crushed and toasted
1 ripe black truffle "Mélanosporum" cut into julienne
8 cl of walnut oil
60 g thin slices of Cantal cheese cut into triangles
salt and ground pepper
a few drops of balsamic vinegar

Step-by-step directions

1- In a small bowl pour your walnut oil slightly warmed, add your crushed walnuts and in a small sachet your truffle julienne, salt and pepper well with the mill, leave this covered for 2 hours (flavor absorption).

2- During this time steam your leek cannons for 9 minutes then refresh in ice water and drain them.

3- Now let's move on to assembly.
On your 4 plates open your leeks in 2, season them, then place in each your truffle julienne, pour a little walnut oil and a few drops of vinegar.

4- Between each cannon intersperse your Cantal triangles and crushed walnuts around.
Just a royal appetizer upon tasting.

Bûche glacée Cuisine du Sud-Ouest