Truffles

Truffles are a fungus grown and harvested predominantly in France and Italy. Gourmets have treasured "black pearls" for their aroma and taste for 3500 years. Truffles grow 3-12 inches deep around the roots of chestnut, oak, hazel, and beech trees. Truffles are just like their cousin the mushroom only growing under ground instead of above ground. Humans use specially trained pigs or dogs to sniff out and dig up these aromatic and priceless delicacies. Though pigs are better at ferreting out the truffles, dogs are easier to control once they have retrieved the brown, black or white fungus. Truffles are literally worth more than their weight in gold.

Fresh Truffles - white or black Fresh truffles are available in your local gourmet deli as well as mail order or online sources (See our Resources)

Truffle Powder

Dried and pulverized truffles. Provides a delicate earthy flavor to soups, stews, risotto and polenta.

Truffle Oil

Normally these are high quality olive oils infused with refined truffle essence. Use to finish a salad, risotto, or vegetables.

Truffle Cream

Truffle creams are 'pastes' made with a variety of ingredients such as anchovy, garlic, oil, along with the truffle. Use the cream for canapés, snacks, grilled french bread toasts, or crostini.

Truffle Salt

The ultimate way to enjoy black truffles. A blend of ground Italian black truffle and sea salt is a new pantry essential. Try over cooked egg dishes, tossed in pasta, on pâté or foie gras, or sprinkled on buttered popcorn and served with a glass of spumante! A “special occasion” condiment!. Buy Truffle Salt at GourmetSleuth.com

Pasta With White Truffles Olive Oil Parmesan And Basil

1 c Dark Green Extra Virgin Olive Oil
3 tablespoon Dark Green Extra Virgin Olive Oil
1 Angel Hair Pasta For 6 Servings
2 tablespoon Julienne Of Fresh Basil
Salt
Freshly Ground White Pepper
1/4 cup Freshly Grated Reggiano Parmesan Cheese
2 ounces Fresh White Truffles

Instructions:
In a large pot, bring 8 quarts of lightly salted water to a boil; add the 3 tablespoons of olive oil.
Add the pasta to the boiling water and cook until al dente, no more than two minutes; drain well.
Toss the pasta with the cup of olive oil, half the basil, and salt and pepper to taste.
Mound the pasta in the middle of each of 6 heated large serving plates.
Sprinkle the pasta with the Parmesan Cheese.
With a truffle shaver or swivel-bladed vegetable peeler, shave the truffle over each serving.
Garnish with the remaining basil.