Truffles - the fungus kind
 

I have heard and read so much about truffles but never ever tasted them. We will be in Provence the last week in June. Any chance we will be able to taste them at that time of year? What do they taste like anyway.

Not in June - they are pretty much a winter thing in France (the good truffles, anyway). White truffles from Italy are the best, IMO, but they don't appear till mid Sept.

There was a guy selling something he called a truffle at the l'Isle sur la Sorgue market - don't be tempted. A good truffle is probably the best single "taste" I've ever had. The Oregon, Chineese, preserved, and off season truffles are no better than a brown mushroom, IMO. Right now, spring truffles are available in Italy, and they are pretty good. In late March of '04 in Tuscany, we went to a truffle fund raiser (only in Europe) that was sponsored by the local school. They had a 5 course dinner and every course had a truffle "something".

In Nov/Dec/Jan Draeger's in San Mateo (Ronda knows where that is) carries Italian white truffles. Expect to pay at least $50 for 1 small truffle to shave over pasta for two.

Can't describe the taste/smell of an Italian white truffle. It kinda smells like a fragrant skunk.

Stu Dudley

We are looking forward to fresh white truffles in Italy at the end of September, the earthy flavour is intense, especially with fresh truffles. I don't know about skunk though Stu !! ;)

The purists will scream, but if you would like to get a sense of what truffles taste like, invest in a small bottle of white truffle oil. It will cost you about 10 bucks.

Use between a teaspoon and a tablespoon in scrambled eggs, or use that same out amount to make a melted butter sauce to pour over a long ribbony pasta (then sprinkle on parmagiano cheese and black pepper).

There are nice recipes on the itnernet for salad dressings made with truffle oil, so your investment won't go to waste even if you prefer your eggs plain or your pasta with tomato sauce.

I would describe the flavor of truffles as very intense, earthy mushrooms.

My mouth is watering ! We keep a bottle of truffle oil in the fridge at home and one of the ways we really like it is to tip some into simply boiled potatoes ! Simple but the flavours are great ! Over plain pasta works !

I gotta admit, white truffle oil is very good - perhaps better than buying preserve truffles, or "imitation" stuff. I put it in Chestnut soup, veal & panchetta pasta. In potatoes sounds interesting.

Stu Dudley

Will I have to get "white truffle oil" at Peck's in Milan when I am there, or is it available anywhere in Northern Italy?

VS

The best we ever bought (long gone :( ) was from Pecks, we will buy more in september !

Thanks Marko! I'm glad that nessundorma mentioned this as a "must get" on the trip.

I hadn't heard of it.

VS

I agree about the white truffle oil which is widely available here in the US; even Trader Joe's carries a pretty good version. Also you might like to try salt impregnanted with tiny bits of black truffles. I bought this, imported from Italy, at a store here in NYC and use it on my eggs to impart a great aroma.

I have bought white truffle oil from Whole Foods, if you have one in your area. If you have a good and someewhat fancy Italian deli in your town, they may carry it or can order it for you. I understand some malls have high-end food shops, and if they sell fine olive oil, they might sell truffle oil.

And you surely can easily buy it over the internet.

"fragrant skunk"!!! 50 bucks!!!

Veal and panchetta pasta!!! YUMMMM

I will have to stop by Trader Joes today. Or can anyone recommend another brand to look for here in the US? I'll let you know what I think.

I have read that some people find the truffle amazing and other people don't have the receptors to smell it and find the truffle does not appeal to them. So, this will be an interesting experiment.

What's panchetta pasta?

Maybe Stu will post his recipe :).

You will probably find some restaurants with truffles on the menu while you're here in Provence... they keep very well (sterilized and in jars, or frozen).
There's a shop in St Remy that sells truffles in jars, truffle oils as well as olive oils and some amazing vinegars (the apple or cherry vinegars are fabulous)

Patricia

Thank you, Patricia. Do you know the name of the shop in St. Remy? I love flavored vinegars. I buy these at our local farmers market in Los Gatos:

http://www.harehollow.com/OurProducts.html

I especially love the Pear Raspberry Champagne Vinegar (at the bottom of the page). I make a salad with spring mix, sliced pear apple, walnut pieces, mild goat cheese dressed with walnut oil and Pear Raspberry Champagne Vinegar.

I also like the Blackberry Ginger Balsamic Vinegar. My son likes the same salad above with the Blackberry Ginger Vinegar instead of the Pear/Raspberry Vinegar and sliced strawberries instead of pear apple. And a little black pepper.

Yummmm. Is it lunch time yet?

Actually, I like to make the salad with Pear/Raspsberry vinegar with butter lettuce as it has a milder flavor and better lets the vinegar flavor come through. I also put the crumbled goat cheese in the salad before I start tossing so that it coats the leaves and makes the dressing creamy. Yes, it is an American goat cheese and not the French goat cheese I love to eat in big hunks!

I use the spring mix (which also contains frisee and baby spinach, etc.) with the balsamic ginger vinegar because it can stand up to the slightly spicier flavors of the spring mix.

Pancetta is an Italian version of bacon except it is unsmoked. It is used in the flavor base for many sauces and meat dishes in Italy. Pasta Amatriciana, which takes its name from the town of Amatrice in Lazio, is a popular dish made with pancetta, tomatoes, onion and red pepper. Pancetta is widely available in the US.

Ronda,

You know, I go past the store all the time and for the life of me can't remember the name ! Next time I'm in St Remy, I'll be sure to note it down and let you know.

My favorite of their vinegars is the green apple... it's very thick, so I just mix it with some sunflower oil and drizzle it over my favorite salad (since I was a teen) of endive, roquefort and walnuts.

not lunchtime here, but I am making dinner...so I'm going to make that
salad !

Patricia

Trying the truffle oil is a good way to discover whether you can smell and taste truffles; not everyone can, just like some cats react to catnip while others do not. Unfortunately, I'm in the "not" category.