Truffles are a true culinary delight!

By: Rob Colbourn


And that is a delicacy that must be tried to be appreciated for its delicious flavour. The truffle enhances many dishes that appreciate that pungent odour and delicate flavour enhancer and whether it is in the form of oil, shaved thinly, or left whole, the truffle adds much to any recipe. Considered to be an “acquired taste” the truffle can be found in various types, each with its own distinct flavour and when added to many recipes, brings along a special value all its own. There are many recipes that benefit from the addition of the mushroom known as a truffle and here are several to help get you started in the discovery of gourmet dining (and snacking too).

1. White Truffle with Pasta
A basic yet classical recipe, combining the white truffle with pasta is easy and quick.

Ingredients:
1 pound (16 oz) pasta (homemade is preferred but dried will work also)
5-6 quarts boiling water (add salt after boiling begins)
6 or 8 TBS butter (unsalted)
2/3 Cup Parmigiano Reggiano cheese (freshly grated)
1 fresh white truffle

Directions:
This will taste best when added to pre-warmed bowls so warm several in a 200 degree oven for 10 to 15 minutes. Cook the pasta by boiling until tender (12 minutes or so), drain in colander, then return pasta to the pot. Toss with the butter and cheese, add salt and pepper to taste, then place pasta in pre-heated bowls using tongs. When serving at the table, add truffle by shaving generously over pasta, stir and eat.

2. Risotto with Truffle Oil and Chives

Ingredients:
4 Cups salt free chicken broth
1 TBS olive oil
1 large yellow onion (finely diced)
Fresh Chives (large bunch)
1 Cup fresh (flat leaf) parsley leaves
1 Cup uncooked White Rice (Arborio)
½ stick of warm (soft) butter
1 TBS Truffle Oil (white truffles work best)
1 Cup Parmigiano Reggiano cheese (freshly and finely grated)
Salt & Pepper to taste

Directions:
Warm the chicken broth until simmering steadily. In separate pan filled with boiling water (add salt after water boils) simmer the parsley and chives quickly (15 to 20 seconds) then remove to colander and rinse with cold water. Drain and pat them dry with paper towels. Mince the herbs then set them aside. To that pan now add in the olive oil and heat it. Then add the diced onion and sauté until softened but still pale. Add rice to pan of onions and olive oil then stir so rice is combined with liquid. Add hot chicken broth and stir often. Add the broth ½ cup at a time so it won’t become too soggy. Stir every few minutes so it won’t stick then add more broth as necessary. Add truffle oil at the last then add a bit more to suite taste.

Try some Alba Madonna truffles in your favorite pasta dishes

Adding shaved truffle to such dishes as fried eggs, pasta with butter sauce, or over salads changes the common flavours of these dishes, enhancing them with a distinctive and highly desirable touch of flavour and the smell is delicious! White truffles work best for shaving thinly and the Alba Madonna is the most popular of these. Growing nearby the city of Alba in Croatia, these truffles are small, pale off white to brown in colour, and can even be eaten raw but by shaving off thin slices the flavour is spread into the dishes and adds so much in flavour. Truffles work well with fats such as butter, cream, cheeses, and oils used for cooking. As the truffle melts it becomes infused or mixed with the liquid from the butter or oil and increases the flavours. It works well with potatoes, rice, and pasta giving those rather bland ingredients a flavour boost. Grate or thinly slice the truffle so it will melt into whatever you added it to.

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If you want to try white truffles then why not buy truffle and taste for yourself.

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