13 Nov Glorious Black Truffles
Just the very word Truffle, conjures up all sorts of ideas for things to do with these incredible (underground) version of mushrooms. Winter Black Perigord Truffles will be available soon as their season is between mid-November and early March. One can really do some amazing things with the intense flavor of this specific type of truffle, but keep in mind that they do tend to be on the pricey side! That being said, you can always substitute flash frozen truffles (the next best choice to fresh) or preserved truffles in jars that are far superior to the canned version.
One of my personal all time favorite recipe’s is Spaghetti Alla Norcina, which is a very simple pasta dish designed to accentuate the flavor of the Black Truffle and that it does! While shopping at the San Francisco Ferry Building a few days ago, I purchased some Black Truffles from Burgundy at Far West Fungi, www.farwestfungi.com. This is the absolute best place to buy “these diamonds” as they are referred to in the culinary world. Then, I headed home to prepare this beautiful dish. All I can say is wow! This pasta entrée is sure to be a hit at any dinner party. My family and I prefer to use whole wheat pasta; it adds firmness, texture, and fiber content (making it a healthier alternative). You will find Spaghetti Alla Norcina in my recipe section.
• Fresh Truffles should be used within 3 days of purchase (wrap in paper towels and store in the refrigerator)
• Truffle sauce is an inexpensive way to enjoy truffle flavor.
• Seal Truffles in plastic bag with eggs in their shell, the aroma of Truffle will permeate the eggs, which makes fabulous omelets or soufflé’s.
• Place Truffles with a pound of butter in a mason jar (with cap) in the refrigerator until ready to use. This makes incredible butter for mashed potatoes, vegetables or to finish sauces.
• Fresh or preserved Truffles should not be cooked longer than 10 to 15 minutes or the flavor will be lost.