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The
truffle is the underground fruit of a mushroom.
The most precious is Tuber Magnatum Pico (White Truffle) also of interest
is Tuber Melanosporum Vitt (Black Truffle). It’s curious that where
the White Truffle grows the Black Truffle doesn’t.
White truffles are usually found between October and November among the
roots of oak, hazel, poplar and beech trees and they can reach half a
kg in weight, though most are smaller. The truffle is an ingredient, an
aroma, therefore can accompany any food. |
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It’s
often sliced over first course dishes such as tagliatelle, gnocchi, noodles,
polenta, better if lightly dressed not to cover the delicate taste of
the truffle. Also can dress second course dishes like omelets, veal filet
and chicken breast.
The main difference between white and black truffles is not the color
but the smell and taste. The black truffle has a pleasing wet leaf earthy
smell and is usually added during the cooking procedure of a dish.
The white one has a more enigmatic smell, mixed with notes of fermented
honey, hay, garlic, spices, wet earth and ammonia, and it is usually finely
shaved on cooked or raw foods. Consequently, the taste of the white truffle
is more complex and to some, more desiderable than the black ones. |
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