Truffles represent a real privilege as well as a treat for the taste buds, but in untrained hands (or mouths), they are just as impressive as any other mushroom.
If you have entered the world of truffle-containing products, you are obliged to be able to use and combine them correctly and in a timely manner. The taste of truffles could completely overwhelm a dish if not used correctly and in the right quantities. So we decided to give you a hand and put together a few tips that will make you a master chef in the eyes of your “audience”.
1. White Truffle Oil: This oil is NOT, and we repeat, NOT a substitute for olive oil. Think of them as the perfect finishing touch – for your risottos, potatoes, other roasted vegetables, etc.
2. Black truffle spice: Tired of chili and classic spices? Be careful with truffle spices as they can overwhelm your meat – mix them with parmesan and garlic to give your chicken or fish an “earthy” feel and lovely flavor.
3. Parmesan and truffle cream: Speaking of parmesan, this type of cheese easily falls in love with truffles! Many varieties of P&T creams represent a whole new level of culinary delight when it comes to pasta sauces. Bottom line – always consider Parmesan as a suitable option for anything truffle-related.
4. Truffle Salt: Want to make your breakfast extra delicate? Spread butter as thinly as possible on crusty bread or toast and add a pinch of truffle salt on top. Truffle salt is also ideal for making risottos!
5. Truffle honey: perfect fusion of sweet and savory, for those who like to experiment. Of course, he loves cheese too – so if you’ve never tried truffle honey on bread, you’re missing out on a lot.