Why is the black truffle so cherrished ? so special ? so unique ? so glamourised ?i thought for so long that the fungi above was idealised only because or it's rarity. After all, it's earthy taste was not was hardly recognisable, and so very often undetected.
Was it also just because it was part of the magnificient white truffle's family that made it such a star ?
after all, it wasn't because i didn't try !
i must have sampled the mushroom in so many different ways that it was impossible not to give an objective point of view...
... until now that is...
it's a secret, but well worth sharing because it is one of the most delicate products i've used, and one gets addicted to it very quickly. The margin of error is enormous so there is little chance of failiure...
the simple secret is to use it raw. Be it on on pasta, scrambled eggs, risotto, mashed potato, soup... whatever... ALWAYS grate the mushroom on your dish just before serving, and the heat of the dish will bring all the scents and flavours out.
My favorite is risotto. I will have a chapter on that very soon...
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