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How is it used
The appetizers made of sliced or grated truffles are a true food orgy
-- sprinkled over fresh or toasted bread, spread with a thin layer of
butter and accompanied by paté de fois gras, pate de veau, terrines,
etc... The Black Truffles, Tuber melanosporum or Norcia Black truffle, are perhaps less aromatic by comparison but have a more decisive flavor. They can be cooked and grated finely over a number of dishes.
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The
truffle is an ingredient, an aromatic, which can accompany nearly any
food. It is often served with tagliatelle , gnocchi , polenta , etc...,
but be careful! It's really best when combined with butter and little
else. Truffles are always served sliced in the thinnest imaginable slices,
and is also used to enhance filets of beef, checked breast, veal and
lobster, as well as truffles on its own in truffle and artichoke or
truffle and celery salad.
For
best results, this strange foodstuff has to be eaten mature and in season.
Ripeness is determined not by color, which depends on characteristics
of the host tree, but rather by the appearance of its internal structure,
which somewhat resembles cork. The bouquet is also indicative, but not
always reliable. When shopping for truffles, it's important to keep
in mind that the tuber's commercial value increases with its dimensions:
truffles with a regular and spherical appearance are worth more.