Fresh black truffles - how to preserve - how to eat

Kent H. said:

HI all: I bought a large fresh black truffle[$160lb] from Monterey Market in the socialist
republic of berkeley and am wondering how to preserve it and how to prepare it for cooking. Does
anyone have any thoughts, or insights about: preserving it if you don't want to consume it now.
should you peel it. cooking it. serving it other than tournedos rossini or under the turkey breast
skin. Many thanks Kent

Oh Tanith Tyrr, where art thou? Sorry for the cross post; I'm hoping this will hit Madame Tyrr, in
addition to Robert

NNNNNOOOO!!!! No cooking!!!! Shave it on top of the simplest dishes to make them heavenly....
pasta with butter and parmesan, risotto milanese, get more syggestions from the people in this
newsgroup..... Keep it in a jar full of rice. When you finish the truffle use the rice for a
great risotto.

Ciao,

Anna Maria

www.annamariavolpi.com

Kent H. said:

HI all: I bought a large fresh black truffle[$160lb] from Monterey Market in the socialist
republic of berkeley and am wondering how to preserve it and how to prepare it for cooking. Does
anyone have any thoughts, or insights about: preserving it if you don't want to consume it now.
should you peel it. cooking it. serving it other than tournedos rossini or under the turkey breast
skin. Many thanks Kent

Oh Tanith Tyrr, where art thou? Sorry for the cross post; I'm hoping this will hit Madame Tyrr, in
addition to Robert

NNNNNOOOO!!!! No cooking!!!! Shave it on top of the simplest dishes to make them heavenly....
pasta with butter and parmesan, risotto milanese, get more syggestions from the people in this
newsgroup..... Keep it in a jar full of rice. When you finish the truffle use the rice for a
great risotto.

Ciao,

Anna Maria

www.annamariavolpi.com

On Mon, 05 Jan 2004 05:11:20 GMT, "Kent H." <[email hidden]>

Quoted message said:

HI all: I bought a large fresh black truffle[$160lb] from Monterey Market in the socialist republic
of berkeley and am wondering how to preserve it and how to prepare it for cooking. Does anyone have
any thoughts, or insights about: preserving it if you don't want to consume it now.

My store keeps it in raw rice.

Quoted message said:

should you peel it.

Just brush ay dirt off.

Quoted message said:

cooking it.

I don't think people usually cook black truffles.

-sw

"Kent H." <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

HI all: I bought a large fresh black truffle[$160lb] from Monterey Market in the socialist
republic of berkeley and am wondering how to preserve it and how to prepare it for cooking. Does
anyone have any thoughts, or insights about: preserving it if you don't want to consume it now.
should you peel it. cooking it. serving it other than tournedos rossini or under the turkey breast
skin. Many thanks Kent

Oh Tanith Tyrr, where art thou? Sorry for the cross post; I'm hoping this will hit Madame Tyrr, in
addition to Robert

Peel it? Cook it? NO! Even a "large" black truffle will not go that far but, for a few days,
store it in rice and shaved over food as needed. If you want to preserve it for awhile I would
thinly slice it and place in fat ... either a nice unsalted butter ot a fine quality extra virgin
olive oil.

Kate

I like them best as served in Umbria, in a pasta sauce. Chop them fine and saute in butter and/or
olive oil with a little garlic, optionally with a little anchovy and/or some chopped fresh cepes or
other wild mushrooms as well. Strozzapreti are ideal, fettucine are good.

If you're not ready to eat it, don't buy it--commercial preserved truffles will keep better.

Kent H. said:

HI all: I bought a large fresh black truffle[$160lb] from Monterey Market in the socialist
republic of berkeley and am wondering how to preserve it and how to prepare it for cooking. Does
anyone have any thoughts, or insights about: preserving it if you don't want to consume it now.
should you peel it. cooking it. serving it other than tournedos rossini or under the turkey breast
skin. Many thanks Kent

Oh Tanith Tyrr, where art thou? Sorry for the cross post; I'm hoping this will hit Madame Tyrr, in
addition to Robert

In article <[email hidden]>,

Steve Wertz said:

Kent H. said:

HI all: I bought a large fresh black truffle[$160lb] from Monterey Market in the socialist
republic of berkeley and am wondering how to preserve it and how to prepare it for cooking. Does
anyone have any thoughts, or insights about: preserving it if you don't want to consume it now.

My store keeps it in raw rice.

Quoted message said:

should you peel it.

Just brush ay dirt off.

Quoted message said:

cooking it.

I don't think people usually cook black truffles.

_White_ truffle is most commonly shaved over foods as a garnish, just at the point of serving. Black
truffle is sometimes used the same way, but it is more commonly (in my experience) cooked in a sauce
(or a risotto, or in eggs, or stuffed under the skin of a fowl, or ...) for a wonderfully rich,
earthy layer in the flavor of complex dishes.

The most outrageous use of truffles I've ever encountered is a classic French recipe for
truffled turkey:

* stuff the body cavity of a turkey with black truffles
* the next day, _discard_ the truffles, and _restuff_ the turkey with fresh truffles.
* ...

(at this point my mind boggles and I don't recall the rest.)

That's standard advice for *white* truffles. Black truffles are better cooked.

anna maria said:

NNNNNOOOO!!!! No cooking!!!! Shave it on top of the simplest dishes to make them heavenly....
pasta with butter and parmesan, risotto milanese, get more syggestions from the people in this
newsgroup..... Keep it in a jar full of rice. When you finish the truffle use the rice for a great
risotto.

On Mon, 05 Jan 2004 06:37:16 GMT, Michael Siemon <[email hidden]>

Quoted message said:

Quoted message said:

I don't think people usually cook black truffles.

_White_ truffle is most commonly shaved over foods as a garnish, just at the point of serving.
Black truffle is sometimes used the same way, but it is more commonly (in my experience) cooked in
a sauce...

OK. I had 'em backwards.

-sw

I usually add it to a mushroom risotto or a sauce, keep it stored in rice. Rice takes on a
distinctive odor. Black truffles add a carmel flavor.

Dennis

Kent H. said:

HI all: I bought a large fresh black truffle[$160lb] from Monterey Market in the socialist
republic of berkeley and am wondering how to preserve it and how to prepare it for cooking. Does
anyone have any thoughts, or insights about: preserving it if you don't want to consume it now.
should you peel it. cooking it. serving it other than tournedos rossini or under the turkey breast
skin. Many thanks Kent

Oh Tanith Tyrr, where art thou? Sorry for the cross post; I'm hoping this will hit Madame Tyrr, in
addition to Robert

Kent H. said:

HI all: I bought a large fresh black truffle [$160lb]

Whoah! May I stand in your shadow and revel in the aura of your truffle? <VBG>

Quoted message said:

from Monterey Market in the socialist republic of berkeley

You must be a capitalist to afford such a thing!

Quoted message said:

and am wondering how to preserve it and how to prepare it for cooking. Does anyone have any
thoughts, or insights about: preserving it if you don't want to consume it now. should you peel
it. cooking it. serving it other than tournedos rossini or under the turkey breast skin.

Did you already look at this site? members.tripod.comtruffles.htmlOpen ↗

Quoted message said:

Oh Tanith Tyrr, where art thou? Sorry for the cross post; I'm hoping this will hit Madame Tyrr,
in addition to Robert

I haven't seen Tanith post in ages!

However, the person you really need is Daniel Wheeler, the Oregon Truffle guy. I haven't seen him
post in ages either, but he has a website: oregonwhitetruffles.comoregonwhitetruffles.comOpen ↗

It says "some types" of truffle can be dried. Why don't you contact him and ask if yours can be
dried and how? Be sure to mention RFC!

Practice safe eating - always use condiments

Cook black truffles, shave white ones over food.

Dennis

anna maria said:

Kent H. said:

HI all: I bought a large fresh black truffle[$160lb] from Monterey Market in the socialist
republic of berkeley and am wondering how to preserve it and how to prepare it for cooking. Does
anyone have any thoughts, or insights about: preserving it if you don't want to consume it now.
should you peel it. cooking it. serving it other than tournedos rossini or under the turkey
breast skin. Many thanks Kent

Oh Tanith Tyrr, where art thou? Sorry for the cross post; I'm hoping this will hit Madame Tyrr,
in addition to Robert

NNNNNOOOO!!!! No cooking!!!! Shave it on top of the simplest dishes to make them heavenly....
pasta with butter and parmesan, risotto milanese, get more syggestions from the people in this
newsgroup..... Keep it in a jar full of rice. When you finish the truffle use the rice for a great
risotto.

Ciao,

Anna Maria

www.annamariavolpi.com

anna maria said:

Keep it in a jar full of rice. When you finish the truffle use the rice for a great risotto.

Oh, m'gawd... what a fabulous idea! Yum.

Practice safe eating - always use condiments

Dennis Suchta said:

Cook black truffles, shave white ones over food.

you cook your truffle i shave mine.... :-) btw... .pizza with mozzarella & a little parmesan only...
shaved black truffles just before serving.... ciao, anna maria

www.annamariavolpi.com

Steve Wertz said:

Michael Siemon said:

Quoted message said:

I don't think people usually cook black truffles.

_White_ truffle is most commonly shaved over foods as a garnish, just at the point of serving.
Black truffle is sometimes used the same way, but it is more commonly (in my experience) cooked
in a sauce...

OK. I had 'em backwards.

Apparently the white ones can be cooked too... oregonwhitetruffles.comrecipes.htmOpen ↗

Practice safe eating - always use condiments

In article <[email hidden]>,

sf said:

Steve Wertz said:

On Mon, 05 Jan 2004 06:37:16 GMT, Michael Siemon <[email hidden]>

...

Quoted message said:

Quoted message said:

Quoted message said:

> I don't think people usually cook black truffles.

_White_ truffle is most commonly shaved over foods as a garnish, just at the point of serving.
Black truffle is sometimes used the same way, but it is more commonly (in my experience)
cooked in a sauce...

...

Quoted message said:

Apparently the white ones can be cooked too... oregonwhitetruffles.comrecipes.htmOpen ↗

Oh, yes. There's not _that_ much difference between the white and black varieties! It's mostly a
matter of custom -- northern Italian vs. southern French. I _think_ I prefer the white shaved over a
risotto, for example (had a truly wonderful experience of same at the French Laundry last month),
and want shaved uncooked black truffle only over more complex dishes or cooked into the mix. But
much of this reaction is nothing more than seeing what _other_ people do with the stuff, and being
happy with the result. If it ain't broke, don't fix it...

I've had great luck with white truffles used in "scaloppi" of veal or turkey breast cooked in
parchment; the dish doesn't take a long cooking time and is sealed up in the parchment so all the
aroma is contained until you open it on your plate and float away to heaven.....bill

In article <[email hidden]>, Michael Siemon

Quoted message said:

In article said:

Steve Wertz said:

On Mon, 05 Jan 2004 06:37:16 GMT, Michael Siemon <[email hidden]>

...

Quoted message said:

Quoted message said:

>> I don't think people usually cook black truffles.
>
>_White_ truffle is most commonly shaved over foods as a garnish, just at the point of
>serving. Black truffle is sometimes used the same way, but it is more commonly (in my
>experience) cooked in a sauce...

...

Quoted message said:

Apparently the white ones can be cooked too... oregonwhitetruffles.comrecipes.htmOpen ↗

Oh, yes. There's not _that_ much difference between the white and black varieties! It's mostly a
matter of custom -- northern Italian vs. southern French. I _think_ I prefer the white shaved over
a risotto, for example (had a truly wonderful experience of same at the French Laundry last
month), and want shaved uncooked black truffle only over more complex dishes or cooked into the
mix. But much of this reaction is nothing more than seeing what _other_ people do with the stuff,
and being happy with the result. If it ain't broke, don't fix it...