Acclaimed artist and photographer Jamie Beck’s career has been one success after another, with her work having appeared under the mastheads of Vogue and Harper’s Bazaar, on Netflix, and in digital ad displays for Disney. She continues to make headwaves with the release of her first book, An American In Provence, which transports you to the South of France. This stunning photography tome is part memoir, part travelogue, and part educational how-to, ranging from seasonal French recipes to photography tutorials. Here she shares her favourite truffle recipe.
The truffle recipe to try
INGREDIENTS
For The Dough:
* 2 cups (250g) flour
* 180ml cool water
* Extra-virgin olive oil (4 tablespoons)
* Pinch of Fleur De Sel
* Pinch of sugar
For The Topping:
* 1 cup (200g) Crème fraîche
* Truffle salt/ Fleur De Sel
* Truffle olive oil/ Extra-virgin olive oil
* Black truffle
METHOD
To Make The Dough:
1. Place half the flour, the water, extra-virgin olive oil, fleur de sel, and sugar in a bowl and mix with a spoon until smooth. Add the rest of the flour up until you can knead it by hand without it sticking to your fingers – don’t over-flour.
2. Knead for 5 minutes. Divide the dough into 2 or 3 pieces, depending on the size pizza you want.
3. In individual bowls, coat each dough ball generously with extra-virgin olive oil and cover with a damp cloth or plastic wrap. Let the dough rest for 30 minutes, or up to a few hours.
4. Preheat the oven and a baking tray to the highest temperature available. On a clean, floured work surface, take one dough ball and press it out as much as you can into a pizza shape.
5. Then use a rolling pin to flatten it out even further, making the dough as papery-thin as possible. Move the now rolled-out-dough to a piece of parchment paper.
For The Topping And To Serve:
1. Spread a generous amount of crème fraîche over the whole surface. Sprinkle truffle salt or a nice fleur de sel over the pizza.
2. Place the pizza on the parchment and transfer it to the oven. Remove the oven after about 5 minutes.
3. Let cool. Shave thin slices of black truffle generously all over and finish with a drizzle of truffle olive oil or high-quality extra-virgin olive oil.
Ooh la la
