Tempting Truffles Make Meals a Gourmet Epicurean Experience

By: Rubel Zaman


If you have never tried a bit of truffle oil sprinkled in eggs as they are prepared for omelets then you have missed out on a fantastic experience! And although a few people may not appreciate the earthy mushroom like flavor of truffles, many deem the high cost to be well worth it. They come in both white and black varieties with the white ones especially found to grow in northern Italy around the Alba area and in fall they can be found in central Italy. Costing perhaps many hundreds of pounds for a single pound of this delectable underground growth, they must first be found before they can be harvested.

White truffles are more of a rarity than the black varieties

While both white and black truffles share a gourmet flavor and scent, the white is considered to be more of a rarity and the black is more common to find. They are considered to be “black diamonds” and are especially appreciated when added to a high quality olive oil and allowed to age a bit. It only takes a tiny shaving of truffle added to the oil, then allowed to “age” slowly to produce a highly desirable additive to many gourmet dishes, enhancing the flavor as well as the “bouquet” of any recipe it is added to. Use of truffle oil is part of any restaurant’s kitchen repertoire and diners appreciate the fact that the chef knows how to appease appetites.

Used vary sparingly truffle oil adds that gourmet touch

While truffles and the truffle oil that is derived from them are expensive commodities only a small amount is needed to enhance the flavor of almost any dish it’s added to. Try some drizzled atop pasta dishes, especially those including tomato based sauce, also excellent for use with cheeses such as mozzarella, Manchego, as well as goat cheeses. Brush just a tiny amount of truffle oil on grilled meats or shrimp and the flavors will intensify tremendously. Try a few simple recipes to please your diners:

Mashed potatoes with garlic and truffle oil

• 2-3 pounds Yukon Gold potatoes (boiled until soft)
• 1 cup milk
• 3-4 cloves garlic
• ¼ cup butter (unsalted)
• Black pepper and Kosher salt to taste
• Light sprinkle of white truffle oil
• Minced chives (add as a garnish)
• Whip ingredients and add a pat of butter when placing in a bowl

Pasta with truffle oil rosemary and garlic

• Homemade or packaged spaghetti or macaroni (12 to 16 ounces)
• One finely chopped medium size yellow onion
• Three garlic cloves
• Three tablespoons EVOO (extra virgin olive oil)
• Chopped fresh rosemary (one sprig or stalk)
• One teaspoon white or black truffle oil
• ¼ to ½ cup freshly grated parmesan cheese

Sauté the rosemary diced onion and garlic in olive oil taking care not to burn the garlic. Meanwhile boil the pasta until al dente, drain thoroughly, then add the onion, rosemary, and garlic mixture. Toss to mix and add on parmesan then toss once again. Drizzle a tiny amount of truffle oil over each dish then serve with garlic bread.

Easy omelets with truffle oil

For an exciting addition to the basic omelet try adding just a tiny amount (a few drops) of truffle oil when beating the eggs. Cook them as usual for omelets then add cheddar or Monterey jack cheese just before folding. Other great ingredients can also be added such as chopped vegetables, diced ham, sour cream, bacon, or bell peppers and onions.

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Truffle Hunter truffle oil can bring that gourmet taste to any meal!

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