Worth Their Weight In Gold

Truffles add a dose of earthy flavor to any dish, from the most refined to pizza and french fries.

One of the most coveted and expensive foods known to master chefs and connoisseurs alike is wild and rare Piedmont white truffles. Valued at approximately $4,000 per pound, the search for the aromatic Piedmont white truffle and its charming counterpart, the Périgord black truffle, is a lucrative business. The combination of rich soil, temperate climate, a short shelf life, and seasonal, limited availability drives the extreme market prices. But for truffle addicts, the rich savory flavor created by the underground wonders is worth the high price tag.

Truffles and their down-market cousin, truffle oils, inject a burst of flavor and aroma into any dish, from french fries or ice cream to high-brow risottos. Because of their intense flavors, they are often paired with blander foods to showcase the savory qualities.

Despite their inherent elegance and complexity, preparation is fairly easy. Simply grating a raw truffle can elevate a mundane dish of mashed potatoes into a gourmet feast. “Truffled scrambled eggs are a classic for good reason,” says Rodney Dunn in The Truffle Cookbook. “The fat in the eggs and any dairy used will amplify the truffle’s flavor.” He goes on to explain that the use of acid and heat, in particular the lactic acid of cream and butter, unlock the truffle’s flavor.

Executive Chef Dena Marino of MC Kitchen in Miami suggests when buying truffles, check provenance, smell, and texture. “You want to look for the firmest that you can find…and shave them as thin as you can get them.” She prefers white truffles with pastas with lighter sauces and risottos, and black truffles for steak and cream sauces. “A quality truffle should be firm and not have any sponginess to it. The aroma should be earthy or musky. If there is any ammonia smell, move on to the next truffle. Also…be careful out there. You would be surprised how many fake truffles are out there stating they are from Italy, but are really from China.”

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Artichoke Heart Bruschetta

Chef Dena Marino’s Recipe

Ingredients

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Directions

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