Sunday, December 9, 2007
After tasting 7 course fresh Italian white truffle dinner at my favorite restaurant in Venice (I want to keep it secret...), I was not sure if my palette was developed enough for truffle. I asked the chef to slice me white truffles so that I can taste it by it self. I did like plain truffle but I think the truffle's job is to decorate other ingredients in the dish. In other word, truffles shine when there is a beautiful background food. It is like a beautiful flawless diamond (white truffle) on a beautiful woman without any makeup (scrambled eggs, pasta, risotto...without any other spice).
I wanted to incorporate truffles in to my daily diet... so I ordered truffle butter.
I really loved intense flavor of white truffles in this butter (see left). It has very simple ingredients -100% French butter, white truffle, natural white truffle extract, sea salt. It had just enough sea salt to enhance the flavor of truffle.
It is made by Fabrique Delices which I associate with great quality high end food. I had great experiences with their Pâtés, Foie Gras, and sausages as well.
I used this butter on bread, on crunchy fresh green beans, and boiled fingering potatoes.
It is better to cook black truffle a little so I used this black truffle butter in my ravioli dish.