Truffle online dating
You smear it with foie gras, you bury it in poultry overloaded with fat, you chop it up and drown it in brown sauce, you mix it with vegetables covered in mayonnaise... A TRUFFLE is the fruiting body of a subterranean Ascomycete fungus, predominantly one of the many species of the genus Tuber.To hell with thin slices, strips, trimmings, and peelings of truffles! Some of the truffle species are highly prized as a food.The flesh is pale cream or brown with white marbling.Italian white truffles are very highly esteemed and are the most valuable on the market: The white truffle market in Alba is busiest in the months of October and November when the Fiera del Tartufo (truffle fair) takes place.They take around seven years to grow and in Britain, where there are just under 100 varieties, only three or four are edible.Varying from the size of a penny to a tennis ball, they form a symbiotic relationship with the roots of host trees which include beech and hazel trees.Coming just before Christmas, when truffles are used to flavour such seasonal foods as foie gras and chestnut soup, the find will raise the hopes of other urban gardeners.
There is no shame in it: this technique creates nuance, depth and dimension in these recipes. To inspire your culinary creativity, we offer this truly indulgent white truffle butter.
sugar, cocoa butter, skim milk powder, glucose, butter (milk), cocoa paste, humectant (sorbitol syrup E420), water, whole milk powder, barley malt (gluten), emulsifier (soya lecithin E322 (soya)), natural flavouring substances (vanilla), flavouring (vanillin).
"We don't care to eat toadstools that think they are truffles." - Mark Twain.
In 2001, the Tuber magnatum truffles sold for between 10002200 USD per pound (20004500 USD per kg); as of December 2009 they were being sold at 14,203.50 USD per kilogram.
The BLACK TRUFFLE or black Périgord truffle (Tuber melanosporum), the second-most commercially valuable species, is named after the Périgord region in France and grows with oak and hazelnut trees."Whosoever says truffle, utters a grand word, which awakens erotic and gastronomic ideas." - Jean Anthelme Brillat-Savarin.