Truffles

[Ben]

Hi everyone

I would be interested in hearing from anyone who has had experience cooking with black truffles (summer truffle, Tuber Melanosporum).
I'm seeking a recipe, preferably vegetarian, that showcases truffle. Hopefully, something that someone has tried for themselves and can recommend.
Thanks for your assistance.
kind regards

Ben

[Sanghamitta]

I f you eat eggs Ben, grate the truffles thinly over scrambled eggs.
Or grate them into frying onions and then add rinsed and drained rice and ccoking liquid. Water or veg stock and cook. It will perfume the rice.
Do you get truffles in Oz ?

[Ben]

Hi Sanghamitta

Yes, as it turns out, the only farm in Australia that commercially produces truffles is not far away at Mole Creek. "Truffles Australis" http://www.trufflesaustralis.com.au/" onclick="window.open(this.href);return false;. A couple of weeks ago after telling some friends about my experience on the summer school course 'cuisine design' that I attended in January, we decided to have a 'truffle night'.
The truffles I ordered were the very last of the summer truffle season so they're a bit special and I am looking forward to sharing them with some good friends on Sunday night.
Thank you for your suggestion. A friend who is a chef said that one could store a truffle amongst eggs in a sealable jar for a few days and the eggs will be infused with the truffle flavour!
kind regards

Ben

[Sanghamitta]

NB The Eggs thing only works with fresh truffles Ben. If they are dried or in brine they need cooking.
Another good recipe is truffles with mashed potatos, ( soak them in hot water for an hour or so if dried ), then grate, and add them to boiled potatoes while still hot and mash them in with butter, milk or vegan alternatives.

Yes the flavour of truffle will penetrate eggshells...

You might want to try truffle oil sometime, but with GREAT caution its incredibly strong.

[retrofuturist]

Greetings Ben,

I hope your meal turns out better than Cunda's offering to the Buddha, interpreted by some translators as a form of truffle dish.



Metta,
Retro.

[Ben]

Hi Sanghamitta
No, these are fresh truffles. They were in the ground only a day ago!
Yes, I hope to use the offcuts to infuse in a bottle of high-quality extra-virgin olive oil to make my own truffle oil.
I think it would be a good way to preserve some of the truffle flavour and use at a later time as the fresh truffles only have a shelf-life of three weeks, and the winter (white) truffles are three times more expensive than the black summer truffles.
I was planning, at some stage, to baste some peeled potatoes in truffle oil and roast them.
Thanks for your suggestion of mashed truffle potatoes!
metta

Ben

[Sanghamitta]

and interpreted by others as gone-off pork as you well know Retro..

[Sanghamitta]

Do Oz truffle farmers use pigs or dogs to find their crop by smell Ben, as they do in Italy and France ?

[Ben]

Hi Paul
I hope so too but I am confident that what I am offering to my friends will be fit for human consumption!
And no, I won't be serving pork either!

Hi Sanghamitta,

They use a dog, a springer spaniel.
kind regards

Ben

[Cittasanto]

try All recepies.com they have tones of recepies and many are reviewed by people who have tried the recipies.

[Fede]

Tartufo nero, is of course a rich delicacy in Italy, particularly where my parents live, in Umbria (next door to Tuscany).
The scenery in the autumn is simply breathtaking, and the autumnal hues are also celebrated by a great gathering of wild forest mushrooms, and of course, truffles.

Because of the intense ans unique flavour, it's actually best to eat them as simply as possible.
And the best way, is either in a good, rich creamy risotto, or on plain tagliatelle, if possible, made with truffles.

If this appeals, let me know. I'll be happy to supply recipes. (In English.... )
(They may not fit well with the concept of "wellness diet and fitness", but a little of what you fancy, does you good...!)

[Ben]

Thanks Manapa and Fede!
metta

Ben

[retrofuturist]

Greetings Ben,

Are you any closer to deciding what the dish will be?

Metta,
Retro.

[Ben]

Hi Retro

Sorry for the delay in gettng back to you.
Yes, I have decided the menu plan.

My friend, another 'Ben' is making some ravioli as an entree
As we're having a pasta dish for entree, I've decided against a truffle risotto or truffle tagliatelle and to balance the ravioli with some non-carbo dishes.
Instead, I will make:
- classic black truffle frittata
- stuffed aubergine (eggplant)
- beans uccelletto
- green salad
- ciabatta (currently baking in the oven as we speak)

For the two boys, I'm I'm making pizza and I've just pre-baked the bases. However, I think I've scorched the pizza bases!!
My friend Xavier is bringing a fruit-based desert.
Kind regards

Ben

[Fede]

all that sweet sand.... clogs the system......

I'd have a sorbet.....