The white truffle season is underway. Every year I try to eat some somewhere - served as simply as possible, just shaved over anything from a humble egg to simple pasta or risotto. The golden rule being never to cook white truffle, just shave it on before or when serving. Until now I have never tried it at home but for a dinner party next weekend I have ordered one via a chef friend who is getting some in for his restaurant. He telles me that the current price is high (3,300 euros per kilo) but it may drop as low as 2,200 if the season runs late like last year and quantities are high. I've asked for a smallish one - about 30 to 40 grammes and my mate is also lending me a truffle shaving thingy. Has anyone else tried doing this at home? I'm thinking of adding it to a simple pasta (tagiatelle or something) tossed in butter and a touch of parmesan then shaving the truffle on to serve.
I would be really careful with the Parmesan and buy the best fresh, hand-made pasta you can get
we only had food prepared ourselves with black truffle so far, but generally agree with #1. Not bad, but def. over-priced. Anyway, one more reason to really enjoy !
ah, and not to forget, the wine !
Personnaly, I would look into a dry, well balanced white, no acid, rather butter-ish taste, maybe a steel-tank Chardonnay (I would assume oak is a mis-match for the truffles)...
Having said this, a medium bodied red could also work. ...
actually, the more I think about it the more complicated it gets. Maybe champangne ? No; i would give it a try with a great white....
let us know what you decided and how it came out, please.
Re the pasta, I would use a fersh pasta if I could be bothered to make it but I can get exxcellent qualty DeCecco dried pasta here and i think good dry pasta is as good as anything but the best fresh pasta. Lots of butter and a touch of parmesan yes. To wash it down, I have a bottle of Krug Champagne I was given as a gift some time ago and have been saving for the right occassion.
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