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Mediterranean Terrine with Leeks and Truffles
Source: dLife

An elegant leek and truffle terrine.

Rating:
Prep Time: 45 minutes
Cook Time: 6 hours
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 200.9
Total Carbs 32.2 g
Dietary Fiber 4.0 g
Sugars 8.9 g
Total Fat 7.7 g
Saturated Fat 1.1 g
Unsaturated Fat 1.0 g
Potassium 410.0 mg
Protein 3.4 g
Sodium 44.6 mg
Dietary Exchanges
1 1/2 Fat , 5 1/2 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

15 each  fresh leeks
1 pinch  salt
1 pinch  white pepper
2 tsp  truffles
3 tbsp  fresh lemon juice
1 pinch  salt
1 pinch  white pepper
3 tbsp  extra virgin olive oil
Directions
  1. Bring lightly salted water to a boil in a large stainless steel pot.
  2. Separate the leeks into 5 groups of 6 each and tie each bundle with kitchen twine.
  3. Carefully place the leeks into the water, return to a boil, and boil for 10-15 minutes.
  4. Remove leeks from boiling water and plunge into a bowl of ice water for 1 minute to cool.
  5. Take the leeks out of the ice water and squeeze out any excess water from them, and then untie the bundles.
  6. Place aluminum foil in a terrine mold that measures 10x4x3 inches, allowing 1 inch of foil to hang over all sides.
  7. Spread a layer of 4-5 leeks in the bottom of the pan, lining them up so the white parts are all at the same end. Gently sprinkle with salt (if using) and pepper.
  8. Repeat step 7, except reverse the leeks so the white tips are at the other end.
  9. Continue layering, alternating ends and seasoning with salt and pepper until the pan is filled.
  10. Cover the top of the pan with a board the size of the interior of the mold, and then place a weight on top of the board. Place in the refrigerator for 6 hours.
  11. Remove the weight and carefully invert the mold, keeping the board in place to drain off any remaining liquid. Remove the board, and slowly unmold the terrine onto a plate.
  12. Peel the truffles with a small paring knife and set the peel to the side.
  13. Slice the truffles into thin slices, then julienne into small strips.
  14. Combine truffle peels, lemon juice, salt (if using) and white pepper in a blender and process on low-medium speed. Add the olive oil and pulse 1-2 times until blended.
  15. Slice the unmolded terrine with a large sharp knife and place 1 slice on each plate.
  16. Drizzle the truffle vinaigrette over the top of each slice of terrine, sprinkle with the julienned truffles and serve chilled.