Coltivare il gusto corretto per tartufi

A gourmet blessed with mastery of language explained the truffle flavor as "fungi to the power of ten with a pinch of garlic"-almost a shy and retiring flavor. Cooking with truffles, however, requires a delicate touch and a lot of practice, because the palette trained truffle is more than a bit more demanding.

The more you study these rare mysterious, exotic mushrooms, plus you must accept that those who buy and enjoy these precious delicacies do not live in the same world, breathe the same air, read books or travel in the same circles as Larry Lunchbox. One must accept that the possibility of paying a four-digit prices for one kilogram of mushroom puts a person in a place that carries privileges and prerequisites beyond a person's work. People who know how to get to their dishes with truffles have ethical qualms eating beef or rabbit. The idea of conspicuous consumption is anathema to them; and the word ' no ' means nothing to them.

For everyone else in the world, the art and science of truffles of all things require some explanation. Truffle 101 focuses on slicing or shaving and, Yes, there's an app for that. Luxury Cookware vendors sell truffle specially designed and tested by chef slicing machines. Of course, if you need to ask, you can't afford one. Is use your truffle slicer to apply the valuable non-call-it-to-fungus on food or in soups and sauces before eating. The leading site wisely suggests, tartufo "Shave tartufo bianco on raw pasta, risottos, eggs, salads, sauces, or with poultry or other white meats such as veal or rabbit. White Truffle also pair well with salami, proscuito and hard cheeses of Italy. "

In importance, start capitalizing on miraculous capacity of truffles to transform ordinary ingredients into a mélange of gourmet beyond reach of adjectives. For example, a root Web site of truffle declares, "experts recommend that veal, rabbit, fish and casseroles ... may be glorified with thinly sliced truffles. Cream cheese Sauces avidly occupy their flavor. " For people who rarely prepare dishes worthy of glorification, the question, "Got a recipe for this?" she gets very naturally to the lips. The trufflerati suggests these:

Rabbit stuffed with truffles-the simplest of the three recipes, this dish requires age of rabbit with truffles between the skin and the flesh white skinned. As long as the meat of age, the more you "greedily" takes up the flavor of truffles. Prepare your rabbit according to your preferences. How to prepare meat, sauté the truffles in the Creamery butter with parsley, Sage, Rosemary, thyme, tarragon, dill and a spicy vintage white. After properly plating and garnish your rabbit, salsa with truffle sauce.

Best cheese Soufflé in New York with mix of egg white truffles-Your will contain the Parmigiano-Reggiano cheese, dry sherry, Gruyère cheese, sour cream, kosher salt, mustard, dry mustard and cayenne pepper. Cook as is usually do and then serve the soufflé with truffles, sauced lightly sauteed whole Creamery butter and a sprinkle of spicy white vintage.

Truffle Pate-stuffed filet mignon avec-if you are running a bistro, you can title this dish "beef Wellington One-Percenter". Age your thick cut USDA prime filet mignon, as usual; then, carefully slicing a pocket in its Center. Don't cut all the way through the thread, or you lose the effect of filling. For twenty-four hours before preparing and serving the tenderloin, sliced truffles stuff in your pocket and wrap your steak in a cloth soaked in garlic and olive oil, keeping the meat properly chilled to 40 degrees Fahrenheit.

Prepare your Goose liver paté or duck as usual. Remove the truffle carefully as you cook filet of nearly medium-rare. How to broil, bake in the oven at 350 Pate degrees. When you made your filet, place the baked pâté in the Pocket, applying the centre seal truffles atop the steak. Filling with bernese sauce is appropriate. Serve on a sizzling hot plate with a select vintage red wine.

For a fine dining experience, why not try truffles in special meal and you can buy the truffle on-line for all your needs.

Posted in: Coltivare,corretto,gusto,tartufi