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Truffles are a thing of culinary legend, adored by chefs and gourmands everywhere. Any luxury restaurant worth their Zagat stars will undoubtedly feature one - or more - truffle dish in their menus, which often wow using their flavor and aroma. But perhaps one of the greatest characteristics of truffles is the fact that, despite their hype as a luxury ingredient, they're at their best when used simply, making them an almost perfect ingredient for simple, unfussy home cooking.
A truffle is really a mushroom that grows under the soil, in the base of trees. As a general rule, truffles aren't cooked, meaning they are not prepared with heat in any way. Rather, you'll usually locate them thinly sliced atop a hot dish. Heat in the dish will release the aroma, whilst not cooking it or altering their texture. They will elevate any dish by simply being there, releasing their amazing earthy aroma and rich, musky flavor right into a dish.
Perhaps probably the most amazing dishes you'll ever try is a thick slice of fatty foie gras, braised to perfection, and topped with a paper-thin slice of Perigord black truffle. It would seem almost an afterthought, a garnish, but that easy, raw black slice is the perfect companion towards the rich, decadent foie. A truffle, alone, doesn't shine, but combined with the right ingredient, it'll dazzle your culinary senses.
If you're able to slice a truffle, you can cook having a truffle. They key is to find the right dish for it. Think rich, think fatty, and think hot. A sumptuous pasta dish, having a delicious Parmigiano cheese, with shavings of truffles, is sublime. Eggs, scrambled, or in an omelet, with a generous serving of sliced truffle, will also be an ideal companion for truffles, in addition to risotto, or pretty much any rice dish. Cream-based sauces are amazing with white truffles, while meaty steaks pair wonderfully with black truffles.
If you're a truffle connoisseur, you know very well the differences from a white and a black truffle. For truffle beginners, some handy info: a black truffle has an earthy, musky quality, almost chocolaty, while a white truffle is garlicky and intense. Black truffles take advantage of a little warming up or cooking, to produce flavors. Less is more, don't overcook, or you'll spoil the texture and flavor.
One combination you can never go wrong would be to pair a truffle and cheese. There's something about the silky texture and also the fat content of cheese that invariably will bring out the best in a truffle. It is the perfect food marriage, where one ingredient blends with the other without overpowering or outshining one another.
If you're just starting your truffle journey, start with simple pasta dishes. Shave your truffle thinly within the pasta and then add top quality cheese to grate on the top. Then proceed to risotto, then meats, etc. Don't be afraid to test out your preferred dishes. Truffles are meant to increase your dishes, you cannot go wrong!
