May 09
While at a house-warming party last weekend, we were enjoying some great appetizers - one of which was a Truffled Eggplant Bruschetta, which was quite delicious and became quite a topic of conversation mainly for one reason.....nobody seemed to know what a truffle is although it's unique taste was quite compelling. So to begin, what is a truffle? A truffle is a type of fungus, a 'tuber' technically speaking, that grows underground near certain trees when the tempertaure is warm and the soil is moist. Northern Italy is known for its white truffles while France is known for its black truffles. Truffles in Italy and harvested by specially certified 'Truffle Hunters' who used trained pigs and dogs to sniff them out and find them.
White Truffle:
Truffles have many applications in Italian cuisine. The first thing to note is that truffles, since they are so rare, are VERY expensive - some can cost up to $2,000 per pound! I have been in kitchens where the chef keeps the truffles locked in the safe just to make sure that they don't disappear. They are also extremely flavorful, just a small sliver will add a wonderful and pungent flavor to any sauce, soup or pasta. Like aged cheeses, the flavor is best when it is freshly grated, which is why most higher-end Italian restaurants will grate it over your entree right when it is served. The flavor is hard to describe with words, so I suggest that you give truffles a try the next time you can. Here is my favorite dish utilizing white truffles - the classic fettuccine with parmesan cream with freshly grated truffle:
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