I have picked these three recipes from blogs and websites that I like and trust. They use summer black truffles in three different ways: with meat, with pasta, in dessert.I am very curious about the burnt cream one, and if you ever try it please let me know how it turns out.
1. Roast Magret Duck Breasts with Shaved Black Truffles
BY EPICURIOUS [www.epicurious.com]
Even though Restaurant Brontë now is closed, I would still like to re-post this beautiful and most probably very tasty truffle creation.
When summer truffles meet Brontë, here is the baby ( by Hakim Rahal, Chef de Cuisine ):
An adventurous combination of flavors that I definitely would like to try.
This evening I was in the mood to have an earthy meal for dinner. Knowing that the fresh summer truffles just arrived this morning at Macchi Inc., I decided to ask Paolo if he could do his magic tonight, and prepare something for us specifically to satisfy my cravings, and to use one of these beautiful fresh summer truffles.
Since the summer truffle initially has an earthy taste, I felt like enhancing the flavors with truffle paste an a bit of black truffle oil. I also felt like bringing all these flavors together with the nice texture of some beautiful and “meaty” button mushrooms. And, last but not least, finalizing the dish by topping it with an exhauggerated amount of shaved truffles.
I’ve been blogging about summer truffles since the beginning of the week, both here and here. And to tell you the truth, my mouth was watering just thinking about it every time I blogged. I was waiting impatiently for Wednesday to arrive, as I knew I would finally get to savour some.
So Paolo ( that rarely refuses an occasion to cook ) made this nice pasta plate, as he always does, the way I had hoped for it to taste, and a little bit better, if you don’t mind me saying so (more…)
How to recognize a fresh truffle?
A fresh truffle should feel heavy and dense for its size. It should be firm to the touch. It should smell earthy but not musty. To be able to distinguish the aroma of a good truffle it will take some practice.
How to slice your truffle?
You could use a truffle slicer or even a micro-plane to slice or shave your truffle. I highly recommend getting yourself a good quality truffle slicer. Not only for the perfect shavings it will make, but for the pleasure of using a nice tool with such a beautiful ingredient, and making each truffle experience a memorable one.
How to store your truffle?
Since truffles are a “tuber” ( latin name for tis specific type of truffle family) they should be stored just like a potato. Keep them cool and away from moisture. Wrap your truffle in a cloth or paper towel, then put it in a air tight container ( or ziploc bag ) and place it in the fridge. Change the cloth on a daily basis to keep the truffle dry. The cloth helps absorb the condensation from the container and therefore protects the truffle from moisture. (more…)
There are hundreds of different type of summer truffles. The summer truffle we import to Montreal is the one called Tuber Aestivum Vitt and is of Italian origin. Depending on the sub species, truffle in general can be found all year long. The summer truffle can be found from May to November, with it reaching full maturity by mid June, hence its name.
A truffle is from the tuber family (just like a potato). This “mushroom” grows under ground (three inches to a foot) and is always found at the roots of its host tree. Truffles grow in symbiose with oak, poplar, hazel and other types of trees. It prefers neutral to alkaline type soil. (more…)
Honestly, I browsed a lot in order to find interesting recipes with Bottarga over the web. This ingredient is very uncommon. But, if you like character and personality in your plate, you will not go wrong with Bottarga.
Derek Dammann from Restaurant DNA created this mouth watering plate with Bottarga. I can just imagine the different flavors mixing altogether in my mouth.
The delicate presentation, makes it look like a painting. A very summery dish, to try at DNA, or at home!
Here are the ingredients:
Since Paolo’s family originates from the north of Italy the region of Lombardia, bottarga was not at all consumed growing up. When we started importing it in 2002 to Montreal we have done plenty of research and followed traditional recipes as well as made our own ways of eating and preparing it.
PAOLO’S BOTTARGA RECIPE:
One of Paolo’s absolute favourite pastas is the “aglio et oglio” ( oil and garlic ) . After discovering the very particular taste of Bottarga and experimenting with it, Paolo found that by adding grated Bottarga di Muggine in his favorite recipe, and grating some on top of the finished pasta, the dish took a whole new dimension. The bottarga gave it a nice kick.
I’ve gathered with time a few tips and tricks about Bottarga. Here they are:
1. Storage tips: Preferably refrigerate the Bottarga but not at all necessary. Although, once the package opened, keep it in the fridge.
2. Shelf life: Bottarga is so easy to store, from the day of packaging the “the best before” is five years! Yes, yes! Five entire years! Even when opened it can be kept for a couple of years in fridge. Not bad?
3. Serving it: Bottarga can be sliced with a knife, chopped and grated.
4.Freshness: Bottarga should be firm but not rock hard. The salt should not over power the flavor of the bottarga, there should just be a hint of salt in it’s flavour and it should be gentle on the palate. The bottarga should not be dry but moist an creamy in flavour.
5. Authenticity: If you want the authentic product it is always good to make sure that ou can see somewhere on packaging that the product is made and packaged in Sardenia.
Not many people in North America know about this product. I have to admit, that neither did I before starting working in the food business.
The Phoenicians were the first to produce bottarga and it was the Carthaginians who helped this product to be known through out the Mediterranean.
It was first documented by Bartolomeo Platina in 1386. In his words: “ I do not remember eating anything more exquisite” , “an honest enjoyment that is healthy for you”.
Until the 1970’s bottarga was considered “The poor man’s food” but today it’s considered as the “Gold of Sardinia”.