Black truffle, leek, pancetta and brioche pudding
Experience culinary magic with our black truffle, leek, and pancetta brioche pudding. Indulge in layers of golden brioche, savoury pancetta, caramelised leeks, and the luxurious essence of truffle. A symphony of flavours awaits, guaranteed to be devoured in moments! We recommend a bottle of our Izadi Crianza Rioja 2018 as a lovely wine pairing with this impressive dish.
1 500g brioche loaf
50g Martinez pancetta (optional, omit if you want dish to be vegetarian)
120g white onion, diced
1 small leek, finely sliced (the white and light green parts only)
30g garlic, finely chopped
2 teaspoons fresh thyme, finely chopped
250g Giuliano Tartufi salsa tartufata
½ cup Gruyère, grated
½ cup Montanari Parmigiano Reggiano, grated
1 cup of cream
1½ cups of milk
15ml Giuliano Tartufi white truffle infused extra virgin olive oil or Giuliano Tartufi black truffle infused extra virgin olive oil
Preheat the oven to 180°C. Trim all of the crusts off the brioche loaf and slice the bread into slices, lightly bake the brioche slices in the preheated oven for 6-8 minutes and set aside. Finely dice the pancetta and sweat it off in a small pan. Remove the pancetta from the pan and set aside.
In the same pan, using the fat from the pancetta, slowly sweat off the diced white onions, sliced leek, chopped garlic, and fresh thyme until translucent and aromatic. Season the onion leek mixture with salt and pepper (take care with the salt as pancetta and truffle can be salty). Fold through the cooked pancetta and Giuliano Tartufi salsa tartufata.
In a separate bowl, combine the grated Gruyère and Parmigiano cheese. In a separate bowl, blend together the eggs, cream, milk, and truffle oil. Line a loaf tin (27cm x 15cm) with baking paper. Place a layer of brioche slices at the bottom of the tin. Sprinkle some of the cheese mixture over the bread, followed by a layer of the onion, leek, truffle and pancetta mixture. Repeat the layering process until the dish is full, ending with a layer of bread.
Pour the egg and cream mixture over the layers, pressing down to ensure all the mixture is absorbed. Let it sit for 20 minutes to allow the bread to take up the liquid. Press again, and add more egg and cream mixture if needed. Cover the loaf tin with baking paper and then tinfoil. Place the tin in the preheated oven and bake at 180°C for 45 minutes.
Remove the paper and foil and cook for an additional 15-20 minutes, or until it is coloured and golden. Remove from the oven and cut into slices, serve as a side or on its own, with béarnaise sauce and slices of truffle. To finish, top with Parmigiano cheese.
Recipe courtesy of Kate Fay