My favorite meal and experience at the 2012 Oregon Truffle Festival was the farm to fork Luncheon with Chef/Owner Jason French of NED LUDD, in Portland.
I couldn’t get enough of his Truffled White Bean Puree and he shared the recipe. Since I’m now Greek– I survive on hummus. This is pure comfort food to moi.
1 quart dry white beans
2 springs thyme
1 bay leaf
1 yellow onion, peeled and halved
1 carrot, peeled and split lengthwise
1/2 cup white wine
water or stock
1/2 oz Oregon White Truffles, sliced
1/2 cup good olive oil
1/2 cup grated parmesan cheese
1. Cover white beans with double their volume in water. Bring to boil and allow to sit covered for 10 minutes.
2. Strain the beans and place back in the pot with the aromatics wine and water or stock to cover. Season with salt and bring to a boil.
3. Simmer, partially covered until the beans are tender.
4. Puree in a food processor adding the truffles, oil and cheese. Adjust seasoning and serve with flat bread, crackers or crudite.
Makes: Two Quarts
1. Use fresh truffles, white may be difficult to find and expensive (not to mention the difficulty in obtaining fresh Oregon truffles).
2. Use extra virgin olive oil — this type of recipe is when you bring out the AWESOME olive oil!
3. The wine pairing at this event was a 2010 Pinot Gris, Wirtz Vineyard. So many wines would be fabulous with this dish — Viognier, Sauvignon Blanc, Pinot Noir, the list is endless.
4. This is not only as an appetizer, but I live on these types of dishes as the beans have lots of protein. It’s great for a snack w/ celery, cucumbers or pita chips. It’s great for a light lunch! I’m addicted.
Melinda of Fooditude