We are near the end of the white truffle season and tonight we will enjoy this delicacy, maybe for the last time this year.
The white gold – white truffles from Alba
White truffles (tuber magnatum) are a fungus and can be found in various places but there is only one tuber magnatum pico and that’s the one found in Piedmont in Northern Italy.
There is an annual truffle market in Alba, tip: it is only open on weekends in casse you want to visit it the next year. We missed out on it as we went to Alba on a Wednesday, read more about it here.
They vary in size and colour (from beige to tan on the outside, from off white to red on the inside), this year saw a great harvest and this was reflected in the price. I paid from €200.00 to € 300.00 per 100 g, the general rule is: the bigger the more expensive.
They are best consumed within minutes after receiving them or having found them by yourselves with the help of a truffle dog.
Long storage does not become them, they will lose in taste and humidity, some recommend storing them in a jar with rice (the fragrance infused rice can be used for a risotto) but I prefer to put them in a bowl with fresh eggs (use them later on for scrambled eggs, coddled eggs, fried eggs) and store them in the fridge.
Harmony with white truffles and eggs
Tip: line your bowl with tissues to absorb additional humidity.
White truffles will lose their delicious fragrance when heated above 40° C, do not cook them but enjoy them finely sliced with fresh pasta or mashed potatoes. Add some butter and salt, it will enhance the truffle perfume. When your pasta is too dry, mix it with some of the preserved cooking water.
Tajarin with white truffles
In previous years I used to make a cream sauce to go with the pasta, this year my daughter made a kind of fonduta (a specialty from Piedmont containing milk, cream, cheese but without the eggs). It was absolutely delicious.
And today I treated myself to a fried egg with the rest of the white truffle and remembered that I had not yet posted it on my blog! Note how the colour has changed but nevertheless they were delightful!
A heavenly breakfast
I love seasonal food and for once I observe this rule: best enjoyed in small dosage!
Only a few days left in 2014, enjoy the peaceful period between Christmas and New Year and may the new year bring you joy, happiness and peace!
Comments 4
Wish I had known all this years ago when I was in Milan. Bought some truffles at the outdoor market but didn’t know how to prepare them. Thanks to this post I now know what to do – if I’m ever in that part of the world at the right time of the year again.
Penelope J Lovely to see you, Penelope, thanks for stopping by! You were in Milan, great! What a pity you did not know at that time what to do with them. Do come again, we could meet up and enjoy the delicacy together!
Btw never use white truffle oil, it is synthetically fragranced, hence the low price as well. Instead use truffle butter, it has real truffle in it and will keep a long time.
Only two days left in 2014 – I wonder is it a question of age that the year has seemed to fly by? – enjoy them to their fullest and wishing you a wonderful 2015 filled with love, joy and peace!
I so love fresh truffles and look forward to planning a trip back to Italy just to enjoy them fresh!
tandysinclair Great idea, Tandy, let me know when that trip will take place and maybe we could meet up in Italy, a good reason for some more splurging! Happy 2015!