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Worlds Best Frozen Truffles!
Our Truffles Will Make Every Dish Famous!
In Stock Truffles And Truffle Oils!
Shipped Frozen With Dry Ice!
TRUFFLES - Known as the diamonds of the culinary world, truffles are prized all over the world for their pungent aroma and distinct flavor. A short season makes truffles all the more valuable, causing farmers across Italy and France to go into a truffle frenzy to find these delicious tubers. France is most famous for its black truffle, or the Perigord Truffle, while Italy has been culinary blessed with the white truffle, also known the Piedmont or Alba Truffle.
Black Truffles: While there are many truffle varieties growing in countries all over the world, black truffles (Tuber Melanosporium) known in France as the Divine Tubercule and The Black Diamond of French Cuisine, are the most famous truffles in the world and due to their scarcity, can command very high prices in the marketplace. Truffles are the best known underground fungi because of their reputation for excellence in cuisine, being savored in Italian and French dishes for its aromatic, richly mysterious flavor.
The shape of a truffle is an irregular spheroid with a lumpy, faceted surface, often described as warty, rough, or ridged skin. The color is blue-black with fine whitish veins embedded inside and a fleshy texture. The flavor of truffles should be given center stage in recipes. Delicious in soups or chopped and sautéed for flavoring sauces particularly those made with white wine or Champagne, and are often served with pasta. You can grate raw truffles into salads. Use slices sparingly however - they are potent as well as expensive! Their flavor is complex, so truffles work best in delicately flavored dishes like cream sauces. The black truffle of Perigord and the white truffle of Piedmont are highly prized for their exceptional taste: the black excells after cooking has accomplished the full release of flavors. Conversely, the white truffle is best when shaved directly on the dish before eating. The aroma of truffles is intense enough to penetrate egg shells when the two are stored together, embuing an omelette with the truffle essence even before its cooked!
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