Truffle in the kitchen
Yes, in fact it is always better not to overdo the quantities, since it is still a fungus. It is said that the Duke of Clarence, son of Edward III of England, came to Alba in 1368 and after having feasted with wine and truffles, the duke did not stand and died of indigestion for truffles, as the chronicler tells us. However, death is more likely to come because of congestion. And even the Italian comedian Beppe Grillo claimed to have been ill because of the too much white Alba truffle eaten.
- Hits: 1930
Many say yes, because it would be able to provoke an intense feeling of well-being in us. And the Greeks and Romans already thought it. In addition, the results of a 1978 experiment carried out by the Psychology Department of the University of Birmingham would confirm this characteristic: some volunteers were shown photos of women to which they had to give a rating from 1 to 10 and noticed how some of them had expressed a higher average score than the other participants and they were the people who had sniffed some white truffle. The same experiment was repeated in 2011 on the occasion of the National Exhibition of White Truffle and Agri-Food Products of Gubbio, in Italy, and the same result was reached. Maybe it's not just a legend...try!
- Hits: 1818
The best thing would be to consume it as soon as possible, to fully enjoy all its aroma and not risk losing none of its nuances. But if you have to keep it because you have to use it for a dinner scheduled a few days later, here are some tips: you can wrap it in a piece of kitchen paper and store it in the fridge (for a maximum of a week), remember to change the paper once a day. Or you can put the truffle in oil, and then in the fridge (for a maximum of 7-10 days), then do not throw the oil because it will be slightly flavored and then you can use it for your recipes. Finally, you can also freeze it and in this way it will be stored for up to 12 months. Do not forget, however, that with this method, when you unfreeze the truffle, it is recommended to grate it before to be defrosted or it will become soggy and therefore hardly unusable. If you have the chance, you can vacuum it for more storage.
- Hits: 1759
According to Langhe tradition, you grate it on a nice dish of tajarin (very thin noodles) or on Piedmontese raw meat or even only on a fried egg. It enhances the dish and leaves a special and memorable flavor. Naturally, everything is accompanied by a glass of good wine from our lands. The great Star Chefs are inventing every day more or less elaborate dishes with which to enhance the precious ingredient, for example the chef Maurilio Garola who works at Ciau del Tornavento, one Michelin star, uses truffles with panna cotta (a typical Piedmontese dessert), but not only Italian ones, for example Björn Frantzén in Stockholm, two Michelin stars, uses it with scallops
- Hits: 1713