A great way to stretch out black summer truffles (tuber aestivum vitt) is to make a paste. This is a really simple recipe. I used 1.5 kilos black summer truffle 1/2 teaspoon of coarse Himalayan salt per 500 g of truffle 100 g extra virgin olive oil per 500 g of truffle fresh grated garlic […]
When cooking any dish which will be served with white truffle simplicity is key and this is a cleverly simple dish. Cream and mushrooms are a perfect accompaniment to the white truffle as they don’t challenge its strong aroma. The fresh tagliatelle is made with spinach from the garden. This adds an interesting flavour to […]
Every year a handful of remarkable white truffles are found that cause a lot of fuss. Most truffle hunters will feel very lucky to find a truffle weighing over 200 grams, here we are talking about truffles around the kilo mark. These are the real prizes in the world of truffles, where the big money […]
For a good few years now I’ve been trying to get the hunters to take pictures of the truffles as they find them. They are usually too preoccupied with the job of getting the truffles out of the ground to bother photographing the event. I really hope that this post will encourage them to keep […]
Often when I tell people that we hunt for truffles, their first question is about how we train the pigs. It seems that the use of pigs in truffle hunting is very firmly ensconced in the collective consciousness. In reality though, the vast majority of tartufai nowadays prefer to hunt with dogs. Truffling pigs were […]
One of the classic ways to use a white truffle is to add it to a finished risotto. Truffles take an already delicious dish up several notches and this may be one of the best risottos you ever taste. For such an impressive meal it is surprisingly quick and easy. Try and get hold of a quality chicken stock and you are good to go. Allow around 8 gr of white truffle per serving – more if it’s your birthday.
A good way to save white truffles is to make truffle butter. ….. This is the real deal. Use it on steak, risottos, pasta, wherever you fancy. You can even have it on bread. There are only two rules : Don’t cook the truffle and make it part of a simple dish ( no competing flavours).