Truffles are a rare and delicate type of mushroom and are mostly grown in France, Italy, Slovenia and Croatia. They are also collected in the United States in Oregon and Washington.
The truffles form a symbolic relationship with the environs around them as they grow underground amongst the roots of elm, chestnut, oak, willow and pine trees. The price of truffles is high due to not being able to grow them commercially or in a cost effective basis.
When in season the chef’s favourite are the winter whole black truffles that are made from Italian fresh black truffles. It gives an exotic aroma in the dishes that contain meat and poultry and also in pasta. Fresh winter truffles season is from November to March. Because of the limited number available, and the fact that this item that is extremely perishable, they cost in excess of £78 per ounce.
By fusing Italian truffles with cheese from the region of Parmesan a creamy and buttery sauce can be made. White Summer Truffles and Cannellini Beans is another dish made with white Italian truffle juice, with water and white beans.
A more inexpensive way to the special flavours can help dishes is using truffle juice and combining it with both appetisers and main courses and by just adding a small amount of juice you have brilliant flavours in seconds.
Fresh truffles are a rare and seasonal product that are hard to acquire and very expensive. Fortunately the pungency and intensity of earthy truffle paste is a great match to combine with many bases like pastes, butters and creams. This enables chefs to give their cuisine the taste of the distinct truffle flavour at a more economical price. A good start to sauces and creams is truffle paste on a base of peanut oil.
The greatest truffles in the world are considered the Perigord black truffles found in France. Rich, delicate butter made of French truffles fuses the complex and intense flavors of French truffles perfectly. This butter can accompany any variety of different dishes transforming them from everyday food to an extraordinary brilliant dish.
Because it is very intense only a very little amount of the butter is needed to give other dishes the flavor. It also can be used to replace other butters. For the best results the truffle but should not be used until the end of the cooking.
