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A nephew has just been given a truffle dog by a philanthropic landowner he works for who has an estate in England that has truffles.
He dropped by and gave us this. 128 grams of truffle goodness. (That's a metric rule by the way) it smells kind of nice.
Now, I've always thought that I didn't like truffles, in fact I've thought there are 2 kinds of people, those who love them and those who think they've got diesel on their fingers when they eat them. Truffle oil and truffle mash seem a bit nasty.
I'm a very good cook, adventurous, very keen on wild mushrooms, (fresh or dried and make a beautiful stock with dried porcini) and a lover of good food so what should I do with it?
scoff them with the rest of the celebrations
pasta ai funghi is my fav so I'd probably do that and shave some on top :chefs-kiss:
I’d just do a very simple risotto and grate it on top. Anything too flavourful and you’ll lose the taste of the truffle.
I'm barbecuing a big chunky sirloin steak and two pork chops tonight (for 4 of us) so maybe the truffle would be wasted in the red wine jus that will accompany it. But there again it's a big bugger and it'll take ages to get through otherwise.
But there again it’s a big bugger and it’ll take ages to get through otherwise.
Just use loads of it in one dish then?
I think you can store it with eggs and it’ll flavour them.
Pickle it?
I reckon there’s about £60 worth of truffle there?
As with any windfall, I’d be decadent and stick it all in one dish. You’ll likely never get the chance again.
Only downside might be that it could be the start of an expensive habit.
This reminds of that posh Fast Show character. "So I was rummaging in the attic and I found the original copy of the bible, which was nice".
128 grams. Yes, I think that's about right.
I'd use a bit then cut the remainder into segments and freeze it in a jar. Lucky you.
Nice on a bit of Brie.
Drop some shavings into some runny honey, leave to steep. Eat with some strong/ rich cheese.
I was hoping this was going to be about a home counties based tribute band with one of those close but not the same names
https://en.wikipedia.org/wiki/We%27ve_Got_a_Fuzzbox_and_We%27re_Gonna_Use_It
One of the nicest meals I had in Italy was just tagliatelli with black truffle, I'd say it was probably just a bit of butter and garlic and a then black truffle grated on top then some maybe a bit of parmesan, bit of a guess but very simple.
We went round Umbria and there's truffles in everything, they even did truffle ice cream.
This recipe from Jamie looks nice, tho I wouldn't be making my own pasta.
https://www.jamieoliver.com/recipes/pasta/umbrian-pasta/