Tuesday, November 2, 2010
The truffles' pungent woody aroma is it's trademark together with its' deep mushroom flavor and earthy meatiness there is little that needs to be done to enjoy it. I would fry a quail egg and put a sliver on top a small drizzle of supremely first cold pressed extra virgin olive oil. Or maybe tonight a handmade linguini with the same olive oil, shaved Grana Padana crushed pink peppercorns and grated white truffle throughout. The jewelry tools and sewing needles down...Apron on. A dopo!