Tuesday, November 18, 2008

The Diamond of the Kitchen


Now where was I. Ahhh, yes, white truffles! A truffle, for anyone who has not had the pleasure, is super duper expensive, highly sought-after, sometimes fought over, fruiting body belonging to the group of subterranean ascomycete fungi of the genus Tuber. In other words its a damn mushroom, geez! True truffles (there are some posers out there) absolutely love, love, love, trees. Because of this they snuggle up, underground very near to trees. Even though not everyone is able to smell truffles, I pitty the fool, they are in fact known for their incredibly pungent, earthy and intoxicating aroma. White truffles, and all sorts of sexy Italian people, come from Italy's Piedmont region and mostly famously from the countryside around the city of Alba. It is at this market that truffles are sold for anything between $1350 & $2700 per pound! Hogs have been used historically to help find truffles but now dogs are the preferable beast since they can be trained to just find the truffles and not eat them like those pesky little pigs do. Needless to say that the truffle lunch I mentioned last time was a feast fit for royalty and one that I shall not soon forget. Smelling my fingers, like I do everyday at 3:43 in the afternoon, I think I can almost still catch a faint aroma of the delicate, delectable, deadly delicious white truffle of Alba. Belissimo!

Wednesday, November 12, 2008

A Titillating Trifle With Tuber Magnatum


Having shamefully never eaten white truffles before (shame, shame, shame on me!!!) I of course jumped at an invitation to a white truffle lunch! At the mere mention of it I knew this would be an event worth writing about but after being there and experiencing the fungus in all of its glory I have decided to do this one in sections. So now, in order to torture and tantalize you all at once, I shall relay the menu for that fated day: NV Jaques Selosse Brut Grand Cru Blanc de Blanc to start. Hot and Cold Parmesan, Medjool Date and Almond shot served with a 99' Philipponnat Clos de Goisses. Agnolotto with braised brisket, peas, mint and white truffle served with an 04' Marengo Barolo Bricco Viole. Frisee salad with lemon juice and warm brioche. Ravioli with farm fresh egg, cauliflower puree and white truffle served with an 01' Scavino Barolo Rocche dell Annunziata. Braised veal breast with roasted brussle sprouts served with my boyfriend, Giorgio Rivetti's, 00' &04' La Spinetta Barolo Campe and his fucking rock solid 97' Galina Barbaresco. White truffle panna cotta with persimmon to finish. Other wines tasted that day - 05' La Spinetta Barbaresco Gallina, 98' Sandrone BaroloLe Vigne, and a 71' Giacomo Conterno Vino Barolo. To be continued... Jealous much!