Saturday, August 13, 2011

Truffle at Home

After a couple of great eating out experiences in mid-July (including the truffle tasting dinner, and a big birthday dinner), we decided to try this ourselves.
I mentioned previously that a pop-up truffle shop (Madame Truffles) opened a few blocks from here, so we called in to see what they had - and were thrilled that they had stock, as the previous weekend had sold out! 

Truffle Options

We took home an affordable 33g NSW - and found this was plenty to share with two friends over risotto, with a little left for breakfast the next day!

I made mushroom risotto - following the basic technique, with beef stock and several large handfuls of shimeji, oyster, and button mushrooms - with both shiitake and porcini adde to the stock - and parmagiano reggiano.  While it was delicious, the truffle could have stood on its own with nothing other than fresh pasta and extra-virgin olive oil. 
The real stars of the show were the eggs.. but I'll come back to that.  

When I got the truffle home, it looked like this:

Paper bag Simple packaging

Great things come in simple packaging.   I love the logo, connecting farm with indulgence.  A simple glass jar and paper towel hide the beautiful, fragrant truffle.


I've been told many times how to truffle eggs, and never tried it.  Quite simply, you pop a couple of eggs - shell intact - into a small airtight container with your truffle.  Store in the fridge overnight, or for at least 12 hours.  Use the truffle as you had intended - on risotto, pasta, or as your heart desires.  Then cook and eat the eggs, and be astounded at how they have taken on the truffle smell and flavour.  (I just poached them, and served on potato roesti - simple.)
We tried a "normal" egg alongside for comparison, and the difference is quite remarkable.  I'm reluctant to ever eat plain eggs again - but will have to of course, or we'll go broke (or miss out on eating eggs).

Shaving truffle

Best poached eggs ever.


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