During the 1990’s, truffle oil seemed to be everywhere. Seen as a cheaper alternative to genuine truffles, the oil was used in high-end restaurants by Michelin starred chefs. Suddenly in the mid 00’s, no reputable chef would touch the stuff. This video looks at how truffle oil fell out of favour
A lot has been written about the darker aspects of truffle hunting in the last few years. Stories about dog-poisoning, GBH and arson attacks make for interesting reading at the best of times. All the more so when the incidents offer an insight into a very secretive circle that few have access to. Thankfully these dramatic episodes are hardly a representative insight into the fungus hunters\ world. The majority of truffling goes off with little more sensational than a pair of ripped trousers or a sandwich getting stolen by one of the dogs.
The tuber magnatum is often the star of a luxury hamper sitting as the centrepiece surrounded by a mouth-watering array of cheeses and meats.
Where can you hunt for white truffles? Truffle ecosystems are easy to describe. Precise locations are rarely given and for good reason.
This post aims to show potential truffle hunters that it is relatively easy to train your own dog. It won’t be expensive nor will you need a level of expertise. Anyone can do it provided that they have patience
There are two main kinds of white truffle that grow in different seasons. The white spring and the white autumn truffle. The latter is sometimes called the Alba truffle although this can be misleading.
Are black summer truffles best eaten raw or cooked? This video experiments with two sauces in an attempt to answer the question.
A great way to stretch out black summer truffles (tuber aestivum vitt) is to make a paste. This is a really simple recipe. I used
Black summer truffle paste a very simple recipe using fresh tuber aestivum and no artificial flavourings.
I was very lucky for a time in my life to have the lovely Julia as my sister-in-law. Her grandmother Alice had come over from Sicily and lived in Pittsburgh, USA. This was one of grandma Alice’s own grandma’s recipes that my brother and Julia adapted during the years they lived together in Baltimore and Pittsburgh.
