Truffles, Black and White

When I think of truffles or any food having to do with truffles I think of ancient flavors from the forest. They have a deep, mysterious and an almost inexplicable aroma all to themselves. Think of musty, garlicky, nutty flavors that can overwhelm the senses.

Fresh truffles are a rare and expensive treat that's been used as an aphrodisiac, medicine, as well as a prized gift for thousands of years. For centuries these little nuggets found buried at the base of oak trees, fir trees and other places in the forest have become well-guarded little secrets of truffle hunters and their families.

Most hunters use trained dogs and female pigs, relying on their keen sense of smell, to ferret out these little gems. Pigs are used less today because they have a penchant for truffles and try to eat them before the hunters can gather them.

Where are the Best Truffles Found

Italian and French regions are recognized the world over for their exquisite truffles. The most recognized black truffles are French and come from the Southwest region of Perigord sometimes called Perigord truffles or black diamonds. They usually range in size from a golf ball to a grapefruit and covered with characteristic warts or knobs.

The most recognized and most prized white truffles come from the Piedmont region of Italy. Alba is the main truffle market located in the Piedmont region of Italy. The perfume of truffles in season fills the air as dealers, hunters, and shoppers crowd the markets looking for fresh truffles or preserved truffles in various forms.

There are a number of different kinds of truffles found throughout the world in such places such as Asia, Africa, North America and areas throughout the United States. Most are edible but a few are not.

Oregon is becoming a recognized commercial market for white truffles but the fresh white truffle still commands a pretty hefty price tag even there. Over the last several years a number of young trees have been seeded in hopes of creating future truffle farms. Believe it or not even Texas.

How to Use Black and White Truffles

You'll find black summer truffles are the most pungent and aromatic of the truffle family. They're used predominantly in the cooking process with dishes such as pasta, risotto, soups, stews, sauces, mashed potatoes, eggs, soufflés, chicken, wild game, a variety of meats and more. Slip thinly sliced black truffle under the skin of poultry or game birds the night before cooking. They'll permeate the meat and make a most aromatic and flavorful meal.

The white truffle is far more delicate than black truffles and is most commonly used to finish a dish. It's very sensitive to heat and looses its flavor quickly so it's never used for cooking like the black summer truffles.

The best way to enjoy a fresh white truffle is to shave it over risotto, pasta, fish, eggs, meats, soups or in salads just to name a few. Truffles also work well with cheeses, milk or food that has protein or fat. Some people prefer to flavor eggs in their shells, storing them in the same sealed container overnight with a truffle.

Fresh Truffles or Preserved Truffles?

Due to the difficulty of finding fresh truffles, their seasonality, and short life span, they've become more rare and expensive over the years. In fact truffles are one of the most expensive food items in the world. Now you can enjoy these luxurious treats in a variety of ways and at prices that won't break the bank.

Today most people enjoy truffles preserved in a variety of forms that still impart their earthy flavors and aroma. Some of the more popular ways include truffle oil, truffle paste, truffles and mushrooms in oil, truffle powder, and sliced or whole truffles packed in oil or water.

Please be sure to try our fabulous recipes and view our exquisite line of truffle products. We've imported some of the finest white truffle paste, white truffle oil, sliced black summer truffles in oil, and an earthy truffle butter that is beyond compare.

Jules Silver
www.clubsauce.com
“Where sauce is the art and the essence of fine cooking.”
888-560-3562 or 303-337-4445

This article may be reprinted, posted or included only in its entirety on any website or newsletter without first receiving express or written permission as long as the above author and the www.clubsauce.com website is included in the article.