I attended the Fancy Food Festival at the Javits Center yesterday. It was the last day of the festival and a friend treated us to complementary admission. It was a very large exhibition and, although we spent about 5 hours there, we didn't even see half of it. I have to admit, we were very ethnocentric and focused almost completely on the Italian sections.
As the exhibitors were closing down, they were very generous with giving out full size samples of their wares (rather than pack them up and return to Italy with them). We came away with bottles of olive oil, balsamico, a large vacuum-packed piece of Speck, cheeses, sauces, dry pasta....I could go on and on. All freely and generously given. I enjoyed practicing my Italian and everyone was friendly and gracious.
Well, the one item I actually spent $$$ on was a large truffle from the exhibit of the Associazione Tartufai delle Valli Aretine in Arezzo. I don't know anything about truffles but a truffle of this size for $25 seemed too good to pass up.
The exhibitor verbally gave me some ideas for recipes. Also, he suggested I store it in a glass jar and that it should last about another week.
Any good ST recipes for using a nice fat truffle? Mille grazie!
Posts: 871 | Location: New York City | Registered: 28 May 2003
brush it off ( although to bring it into the country he probably already did)
It is a summer truffle so not really very flavorful... I would either do a open faced omelet..and slice the truffles on top and then sprinkle cheese..and let melt. Or on my site is a recipe for Chicchi which is a great recipe with or without truffles!
It is a summer truffle so not really very flavorful...
You're right about that Judy. Last night I tried it with one of the methods recommended by the man who sold it to me: I grilled some steaks and when they were just about done, I shaved some truffle over them, sprinkled with olive oil and returned to grill for just a bit more. Tasty steaks but not a great deal of truffle flavor. I think I'll try it in a more delicately flavored recipe next - like the omelet you suggest. I'll also have to try your Chicchi recipe.
quote:
I would either do a open faced omelet..and slice the truffles on top and then sprinkle cheese..and let melt. Or on my site is a recipe for Chicchi which is a great recipe with or without truffles!
Another suggestion of my "truffle man" was to saute the finely shaved truffle in butter and toss with cooked pasta.
Posts: 871 | Location: New York City | Registered: 28 May 2003
You could also use the summer truffle with a very simple pasta. It's best to use egg pasta, tagliatelle if available. Now, egg pta really takes no time to cook, so you will have to be fast. While you wait for the water to boil, melt LOTS of butter (unsalted) in a pan. This is a recipe from Emilia Romagna, sowhen I say LOTS of butter, I mena, use LOTS of it, than add some more. Drop the tagliatelle in the boiling, rather lightly salted water (don't use too much salt or it will kill the other flavors), and whn they surface, move them to the pan with the melted butter, shave the fruffle over the pasta and add LOTS of grated Parmigiano Reggiano. Serve with some dry Lambrusco wine or, better, with some Sangiovese di Romagna.
You could also use the summer truffle with a very simple pasta. It's best to use egg pasta, tagliatelle if available. Now, egg pta really takes no time to cook, so you will have to be fast. While you wait for the water to boil, melt LOTS of butter (unsalted) in a pan. This is a recipe from Emilia Romagna, sowhen I say LOTS of butter, I mena, use LOTS of it, than add some more. Drop the tagliatelle in the boiling, rather lightly salted water (don't use too much salt or it will kill the other flavors), and whn they surface, move them to the pan with the melted butter, shave the fruffle over the pasta and add LOTS of grated Parmigiano Reggiano. Serve with some dry Lambrusco wine or, better, with some Sangiovese di Romagna.
Oh my - that sounds wonderful! It also sounds like it will be tonight's dinner! Grazie Alice
Posts: 871 | Location: New York City | Registered: 28 May 2003
Here's something delicious I had with summer truffles last year in a restaurant in Le Marche. Crostini were covered with a layer of bechamel and baked till the bechamel was lightly browned. Truffles were then grated over the top. It was insanely good.
Here's something delicious I had with summer truffles last year in a restaurant in Le Marche. Crostini were covered with a layer of bechamel and baked till the bechamel was lightly browned. Truffles were then grated over the top.
Another good one to try - thanx!
Posts: 871 | Location: New York City | Registered: 28 May 2003
I fully agree with Alice, butter and no cooking, just warming up with the indirect heat of the food is the best way to treat truffle. I wonder however what sort of truffles they gave you. Tuber estivum is in season now, and while its flavor is by far more rough and "mushroomy" than the more expensive winter truffle, it is by no means not flavorful. How would they manage to sell it at over 200 Euro per kg if it would have no flavor? I keep a pot of summer truffle in olive oil in my fridge as a staple and it is pretty potent. I never buy the pasteurized stuff though, that is really plain.
My truffle is now about 2/3 gone. I've used it with pasta and butter, in an omelet, over grilled steaks - all delicious. It has a delicate, earthy aroma and flavor. Thanks for the ideas!
Today, I think I'll finish it up on crostini and, perhaps, the Chicchi (Warm Truffled Spelt Salad). I have all the ingredients but the spelt - what do you think about making this salad sans spelt? It sounds good to me....I love chickpeas.
Posts: 871 | Location: New York City | Registered: 28 May 2003
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