THE TRUFFLE IN ALL ITS STATES


For the longest time the truffle has aroused mysteries and questions that are still unexplained. Since it was first discovered, it has generated a fascination that has only grown with time.

THE BLACK DIAMOND

Different varieties of truffles exist throughout the world, and have been popular for thousands of years (the Romans were large consumers). Tuber melanosporum, the black truffle of Périgord, is one of the most cherished varieties of truffle.

The golden age of the black diamond

In spite of his gout attacks, Louis XVIII was an abundant consumer of truffles, and described them in these terms: "When they have eaten some truffles and drank a few good glasses of wine, the men are more polite and the woman kinder".

Truffles were at their peak in popularity from 1825 to 1830. Considered for a long time as the domain of sorcerers and the poor, they acquired their gastronomic stripes just before the First World War. A number of natural phenomena and geological conditions influence the harvest of the Black Diamond. They come from the Périgord region in France, Spain, Italy (especially famous for its white truffle), and from China.

  
The power of the dog

The environment in which this noble mushroom thrives is termed a "brûlé" (burned). It is also for this reason that in the Middle age the area was called a "circle of sorcerers". In fact, the truffle leaves no place for other plants beside the tree on which it grows. The truffle is most commonly found around oak, lime, and hazelnut, although it does associate with other trees, including chestnut and beech. The truffle can be harvested in the summer and winter periods, when it is of superior quality, firmer and more perfumed. In times past, pigs were the animal of choice to find truffles; but today we rely increasingly on dogs to unearth this magic mushroom.
 

The truffle of Aragon
 
In continental Spain, the Aragon region is divided in three zones: the base of the Pyrenees, north of Huesca, and the valley of Ébre. In these regions we find fertile spaces with very diversified agricultural resources. In the province of Teruel near Huesca, the truffles bloom tenderly each year to provide the miracle that finds itself on our plates.

Truffles available at Latina:: 

1)             Fresh truffle brushed, extra premium choice
2)             Fresh truffle brushed, second choice
3)             Black truffles in a jar
4)             Peels of truffles (available in store only)
5)             Oil of white truffles
6)             Oil of black truffles

We also have different models of truffle shavers available (small instruments for cutting the truffle).

Aragon black truffle Risotto (SERVES 4 PERSONS)

200 g of Italian risotto* rice
1/2 chopped onion
45 ml extra virgin oil * (3 tbls)
1 laurier leaf
1 L of poultry broth (4 cups)
60 ml of white vermouth (1/4 cup)
30 ml of butter (2 tbs)
1/2 Aragon truffle of 30 g chopped (2 tsp)
60 ml of Parmigiano Reggiano (1/4 cup)
Salt and pepper at taste

Methodology:
• In a heavy-bottomed casserole dish, heat up the olive oil. Add the onion and rice and brown at medium heat for a minute or two;
• Slowly add, while stirring, the poultry broth;
• Complete with the bay leaf and vermouth;
• Expect approximately 30 min. at medium heat for complete absorption;
• At the very end, add the butter, the Parmigiano and the truffles;
• Season and serve.
• For the risotto, three (3) varieties of rice from Italy


1) L’Arborio
2) Carnaroli
3) Vialone Nano


Wine suggestion :
Chianti Melini or Barolo 1997

Mashed potatoes with Aragon truffles and hazelnut oil (SERVES 4 PERSONS)

1 kg of Yukon Gold potatoes
125 ml of milk (1/2 cup)
45 ml hazelnut oil * (3 tbs)
45 ml butter (3 tbs)
15 ml of black chopped Aragon truffle
Salt flower *
Pepper

Methodology:
• Peel and cut the potatoes in pieces;
• Boil in water until desired softness;
• In a pot, bring the milk and butter to boiling point;
• Drain and mash the potatoes;
• Progressively add the liquid while stirring;
• Season with salt and pepper, finish with hazelnut oil and chopped truffle;
• Serve with rack of lamb, or roast rabbit.


* Salt flower: The salt flower is the cream taken from a unique saltpan area. One can find it in Guérande in Brittany, in Portugal or in Camargue.


Wine suggestion:
Estola rouge from Spain 1998 or a Beaujolais Villages