Black truffles

[griff]

I find egg carries the truffle in pasta. Like a carbonara style. While commonly used with starchy food you need a lot of truffle whereas with protein truffle goes further I found. Agree with the brie which is a good use. Yet to try the pate. Good idea!

Try Beef carpaccio with truffle shavings. A little goes a long way in this dish as it doesn't have to fight competing flavours and no starch.


Duck breast with truffle. Slip truffles under the skin and cook in pan. Make a reduction sauce with truffle to serve.

The ubiquitous risotto.

Had a fantastic dish once which was simple sausages (faggotini) bound with truffle infused egg with truffle. Cooked on an open fire. Yum!

cheers

Carl

[Scanlon]

I posted a recipe on here a while ago for blue swimmer crab tortellini with a white truffled sauce. that was lovely. very simple and delicious. i'm sure a search would turn it up.

[Nayan]

I posted a recipe on here a while ago for blue swimmer crab tortellini with a white truffled sauce. that was lovely. very simple and delicious. i'm sure a search would turn it up.

Does it work with black truffles though?

[Nayan]

The dish of the meal from my annual truffle dinner of about 5 years ago was truffle crisps, cauliflower puree and re-fried duck rillettes.

Finely slice potatoes, make sandwiches with two slices of potato and a slice of truffle between each. Brush outside with butter and season.

Lay on baking paper on a baking sheet, cover with another layer of baking paper and another baking sheet/roasting tin. Weight down an place in hot oven for about 20 minutes. Remove top sheet and top paper, and return crisps to oven until, er, crisp.

Make cauliflower puree with gently fried onions, steamed cauliflower and cream.

Fry duck rillettes in non-stick pan until crispy.

Serve a little bowl of the puree with some of the rillettes sprinkled on top. Dip the crisps in and enjoy with a nice Conrdrieu.

[Daniel Jess]

From my time in the south east of France I remember eating a fantastic dish called Romanteu. I cannot find it on the internet and believe it was a made up name (not unlike the French at all to do that!).

Anyway, it was a lobster dish.. large medallions of lobster cut while in the shell, then cooked in heavy stock of leek and celery only. Once out, drained and dried. Truffle butter (using danish butter i believe) was mixed with fines herbs (look them up for recipe online). Dotted onto each lobster medallion (now out of the shell) and drizzled with some amazing orange zest reduction (Pretty sure gastrique based).

That was the highlight of my gustatory experience in France and even as main meal it cost less than the average main at any of Melbourne's finest. I think we drank a german traminer that night with it.. sloppy combination and quite wine-sacriligious, but my God it was nice.

[ahiliya fernandes]

The "black truffle" or "black Périgord truffle" (Tuber melanosporum) is named after the Périgord region in France and grows with oak and hazelnut trees. Specimens can be found in late autumn and winter, reaching 7 cm in diameter and weighing up to 100 g. Production is almost exclusively European, with France accounting for 45%, Spain 35%, Italy 20%, and small amounts from Slovenia, Croatia and the Australian states of Tasmania and Western Australia (see below). Recently large amounts have been found in Serbia. In 1937, France produced around 1,000 metric tonnes (1,100 short tons) of Tuber melanosporum. Production has considerably diminished in the past century, and is now around 20 metric tonnes (22 short tons) per year, with peaks at 46 metric tonnes (50 short tons) in the best years. About 80% of the French production comes from southeast France: upper Provence (départements of Vaucluse and Alpes-de-Haute-Provence), part of Dauphiné (département of Drôme), and part of Languedoc (département of Gard); 20% of the production comes from southwest France: Quercy (département of Lot) and Périgord. The largest truffle market in France (and probably also in the world) is at Richerenches in Vaucluse. The largest truffle market in southwest France is at Lalbenque in Quercy. These markets are busiest in the month of January, when the black truffles have their highest perfume. As of December 2009, black truffles were sold for about €1,000 per kilo in a farmer's market and €3,940 per kilo in a retail seller. The genome sequence of the Périgord black truffle was published in March 2010.


eciggies4less

[damonpeyo]

Couple months ago...obtained some Tassie Truffles....

[damonpeyo]

As experiment...started my 4 days Truffle and Wine Wank-fest, started my 1st night simple...simple Creamy Poached Chicken, 24 months old Granda Pando Cheese, Handmade Italian Pasta with 2002 Grosset Polish Hill to work out the strength of the truffles.

[damonpeyo]

Next day...stepped up with Simple Pasta with fresh Parsley, Asparagus, Aged AUS $125 a kilo Jamón ibérico washed down with 2000 Tahbilk 1927 Marsanne.....

[damonpeyo]

Day Three...seriously decided to trump it up.

Made my own Truffled Potato Mash, Truffled Butter, Truffled Oil, Truffled Marinated and Dusted Wagyu Scotch Fillet

Washed down with 2006 Noon Winery Reserve Cabernet

[damonpeyo]

Day four....

Decided to take easy....no truffled main course...

I decided to bury some sliced truffles inside a French Aged Brie...name of it...is not easy to remember with my homemade truffled Honey, the Brie has been soaked with truffles for 4 days by now. Potent. Phew!

Washed down with '05 Miranda Golden Botrytis.

[damonpeyo]

The Truffle Industry in Australia:
Established approximately 16 years 150 + growers
Approx 600 hectares
2012 crop estimate approx 4500 Kg
2012 average price estimate $1150/Kg
2012 crop value estimate $5.12 million
Festivals value estimate $2 million

http://www.trufflegrowers.com.au/reports-from-the-2012-agm/

lots of damned truffles

Good prices of dropped last couple of years...makes me laugh how the media hyped it up saying "$3000 a kilo" blah blah

Do your research, make friends with Truffle Growers...buy from them directly via express mail not trendy deli's and shops, they are making a fortune, they usually buy them at $800-$1200 a kilo...re-sell $3000 a kilo retail, that's a neat profit.

Helps to be a chef by trade

[griff]

Nice pics!