Here are various foods to add fresh, preserved, truffle butter or truffle oil to.
Pairings with Truffle
The white truffle and the black truffle have the ability to give flavour to foods. They are an appetizing added value that enriches the dish.
From the inimitable aroma to the taste. It’s not even difficult to digest and has excellent nutritional values. In short, a tuber that can be combined with various dishes in the kitchen, as we will see later, and which is good for health. Carlo Cracco also spoke abou him, one of the best known chefs for his participation in various television programs:
“You know it but you don’t know how to define it, you perceive it but you can’t taste it, you approach it but you don’t grasp its soul. The arab phoenix of international gastronomy, the utopia of the senses, the truffle is essentially about perfume, and only after wards about taste”. A poetic way to define it.
So combinations. Gastronomists agree in asking not to add truffles to overly elaborate dishes, already rich in condiments and sauces. In fact, too many flavors would hide the unique aroma, which you would no longer be able to perceive clearly. That’s why the pairings must take this factor into account: which foods enhance their aroma the most?
Here are some tips. Let’s start with the fresh truffles. They are excellent as a condiment for first courses, omelettes, carpaccio of meat and fish, hot croutons, scallops, scrambled eggs, paddings for first courses or meat fillings.
For preserved truffles, on the other hand, the best combination is given by first courses, meat and fish carpaccio, omelettes and scrambledeggs. Truffle sauces are good for seasoning first courses, omelettes, butalsocutlets, chicken breasts. And then escalopes, fish and meat carpaccio, hot croutons, fillings for filling first courses and meats.
Truffle butter is excellent on first courses, escalopes, cutlets, omelettes, friedeggs, canapés and hot croutons. Finally, there ist ruffle oil, ideal for meat and fish carpaccio, mayonnaise, first courses, risottos, boiled legumes, boiled fish or meat and fish and meat appetisers.
Some rules on white and black truffles
There are a few things you need to keep in mind when having truffles available in the kitchen.
The white one is best use draw, grated or in thin flakes directly on the plate; the black one can only be used in cooking, there foreit is more suitable for hot dishes. However, it is better to add I tat the end of cooking and never fry it. Another tip: if you have stored the truffle in the refrigerator, before using it in the kitchen you must let it return to room temperature, allowing about an hour to pass since you removed it from the refrigerator.
Remember that when you buy a truffle, theoretically the quarry man should have already done a preventive cleaning, removing the bulk of the earth. At home, it is necessary to do a thorough cleaning with fresh water, especially for the prized white truffle. A toothbrush with soft bristles and a damp cloth should therefore be used: at first to remove earth residues and secondly to remove stains.
Did you know that truffles should be eaten all at once?
But if a little remains, it can be stored in the refrigerator for a few days, no more than 3-4. First, you have to dry it well and put it in a container that can be hermetically sealed, together with some sheets of absorbent kitchen paper. Check every day, though, and if the paper towel gets too wet, you have to replace it with a new one.
