(Photo by Fred Lyon)
It could be herbs and herbs gardens as spices are the fundamental catalyst to a culinary experience as the Tuscany sun will make you smile and your dreams come true. White truffle has a short season between September and December. I am craving it already in April....it is just fabulously delicious - the dining room filled with the pine smells of autumn, the fireplace is cracking and bringing in the sounds of memories, the air clear as crystal, the leafs on the trees are changing their colors, the warmth from the candelabra, toasts for Hubertus and Diana. Old and new tales are taking place of conversation. It is about the - White Truffle it is named the "Grey Diamond" and found in the Piemonte region in northern Italy.
In Italy truffles are hunted by hounds. They white truffle only grows wild. It is rare and has a much stronger taste and aroma than the black truffle When the frost is on the ground and cold winds are changing the season their are no more truffles to be found a culinary experience end of season. Everybody knows that the Italian Truffle hounds are well educated and speak the Piemontese dialect. The hounds sniff the ground for the hunt of the white truffle when found the truffle hunter will clear off the dirt, smell it and put into his satchel and guard it with his life and then the hunt goes on. The hunters all have their secret grounds as the white truffle is rare and highly priced....Grey Diamonds.
White truffles are generally served raw and shaved over mushrooms, pasta, or game.
Fonduta con Tartufi
This is common in Piemonte and the Val d'Aosta regions.
Ingredients:
1 1/3 pounds (600 g) Fontina
1/4 cup unsalted butter, softened
6 egg yolks
4 ounces (100 g) fresh white truffles, brushed clean and finely sliced
1 1/2 cups milk
Preparation:
Dice the fontina and put it in the upper half of a double boiler with the milk; season the mixture with a pinch of salt and let it sit for about an hour. Then heat it gently, stirring with a whip, until you obtain a dense, cheesy cream. At this point incorporate the yolks, one at a time, and then the butter. Divide the fonduta up into 6 previously heated bowls, sprinkle the shaved truffles.
(Photo by Nina Leen)
White Truffle Aioli
Ingredients:
3 tbsp white truffle oil
2 egg yolks
1 tsp lemon juice
1 cup olive oil
1 pinch white pepper
1 tsp garlic
1 pinch salt
Preparation:
In a food processor, using medium speed, add egg yolks, garlic and lemon juice.
Slowly add truffle oil and olive oil to form an emulsion.
Season and refrigerate
Preparation time approximately 15 to 30 minutes
(Photo By Carlo Bavagnoli)
As we talked about white truffles the mind travels to - Château Lafite Rothschild Paulliac 1989 - berry/tobacco character, with touch of chocolate and cedar. I am no wine Connoisseur but it is outstanding - full bodied - silky.
Would you care for some "Vintage" Chateau Lafite - 1949 (1 Grand Cru Classe Paullic) ?
Alimento - Vino - Conserto -
Evgeny Kissin & Herbert von Karajan - Tchaikovsky Piano Concerto nº1
"My tastes are simple: I am easily satisfied with the best." - Winston Churchill
(Photos by Tavarua except Photo of Ottorino Respighi)
Ottorino Respighi (1879 - 1936)
you will be longing to find.......
some hidden little restaurant to visit...I do recommend Ristorante la Campana located at Vicolo Della Campana 18 - shy of the Tiber River - Rome’s oldest restaurant - a definitely classic Roman restaurant, as I remember them from my childhoods visits to Italy - white tablecloths, casual formality, black-suited waiters with a (nowadays partially) handwritten menu which changes daily - Lovely fresh fish dishes, Porcini mushrooms, fried artichokes and the best Tiramasu in Rome.
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