Andy said:Awhile ago I had asked about where to find truffles in Philly.
I found them. A tiny jar with three truffles in it with some extra virgin
olive oil.
They are black summer truffles.
I've never had truffles, that I'm aware of.
Now I wonder what to do with them. The salesperson said once I open the
jar, they will continually decay.
I was going to try shaving some on top of cheese and crackers and over
linguini and pesto.
I've queried a lot of recipes but strangely, few call for truffles.
Gonna have to put some on a cheeseburger just because!
Any other dishes? Don't so much need recipes, just dish ideas.
Summer truffles are Tuber aestivum. It's possible you will find other
recipes by doing a Google search for Tuber aestivum recipes.
I'd second the omelet idea first. Also, they can be mashed up in the
olive oil into a paste, which should last for much longer than just the
truffles.
The salesperson is correct in that once the truffles are exposed to
air, they will being degrading. But the portion under oil should remain
fine for at least a week after opening the jar. If the jar doesn't have
enough olive oil to cover the truffles, just add a little more.
Tuber aestivum is one of my favorites. I had it last year at the North
American Truffling Society dinner, when Dr. Jim Trappe brought in a
rissoto with truffles he had purchased in France, I believe. It was
originally identified as Burgundy truffle, but proven to be the same as
T. aestivum. And much better than many other European truffles I've
had!
Daniel B. Wheeler
www.oregonwhitetruffles.com
