HI all:
I bought a large fresh black truffle[$160lb] from Monterey Market in the
socialist republic of berkeley and am wondering how to preserve it and
how to prepare it for cooking. Does anyone have any thoughts, or
insights about:
preserving it if you don't want to consume it now.
should you peel it.
cooking it.
serving it other than tournedos rossini or under the turkey breast skin.
Many thanks
Kent

Oh Tanith Tyrr, where art thou?
Sorry for the cross post; I'm hoping this will hit Madame Tyrr, in
addition to Robert

Kent H. wrote:

> HI all:
> I bought a large fresh black truffle[$160lb] from Monterey Market in the
> socialist republic of berkeley and am wondering how to preserve it and
> how to prepare it for cooking. Does anyone have any thoughts, or
> insights about:
> preserving it if you don't want to consume it now.
> should you peel it.
> cooking it.
> serving it other than tournedos rossini or under the turkey breast skin.
> Many thanks
> Kent
>
> Oh Tanith Tyrr, where art thou?
> Sorry for the cross post; I'm hoping this will hit Madame Tyrr, in
> addition to Robert

NNNNNOOOO!!!! No cooking!!!! Shave it on top of the simplest dishes to
make them heavenly.... pasta with butter and parmesan, risotto milanese,
get more syggestions from the people in this newsgroup.....
Keep it in a jar full of rice. When you finish the truffle use the rice
for a great risotto.

Ciao,

Anna Maria



www.annamariavolpi.com

That's standard advice for *white* truffles. Black truffles are better
cooked.

anna maria wrote:

> NNNNNOOOO!!!! No cooking!!!! Shave it on top of the simplest dishes to
> make them heavenly.... pasta with butter and parmesan, risotto milanese,
> get more syggestions from the people in this newsgroup.....
> Keep it in a jar full of rice. When you finish the truffle use the rice
> for a great risotto.

Cook black truffles, shave white ones over food.

Dennis


anna maria wrote:
> Kent H. wrote:
>
>> HI all:
>> I bought a large fresh black truffle[$160lb] from Monterey Market in the
>> socialist republic of berkeley and am wondering how to preserve it and
>> how to prepare it for cooking. Does anyone have any thoughts, or
>> insights about:
>> preserving it if you don't want to consume it now.
>> should you peel it.
>> cooking it.
>> serving it other than tournedos rossini or under the turkey breast skin.
>> Many thanks
>> Kent
>>
>> Oh Tanith Tyrr, where art thou?
>> Sorry for the cross post; I'm hoping this will hit Madame Tyrr, in
>> addition to Robert
>
>
> NNNNNOOOO!!!! No cooking!!!! Shave it on top of the simplest dishes to
> make them heavenly.... pasta with butter and parmesan, risotto milanese,
> get more syggestions from the people in this newsgroup.....
> Keep it in a jar full of rice. When you finish the truffle use the rice
> for a great risotto.
>
> Ciao,
>
> Anna Maria
>
>
>
> www.annamariavolpi.com
>

Dennis Suchta wrote:
> Cook black truffles, shave white ones over food.
>
>

you cook your truffle i shave mine.... :-)
btw... .pizza with mozzarella & a little parmesan only... shaved black
truffles just before serving....
ciao,
anna maria


www.annamariavolpi.com

On Mon, 05 Jan 2004 05:46:43 GMT, anna maria
> wrote:


> Keep it in a jar full of rice. When you finish the truffle use the rice
> for a great risotto.
>
Oh, m'gawd... what a fabulous idea! Yum.



Practice safe eating - always use condiments

Kent H. wrote:

> HI all:
> I bought a large fresh black truffle[$160lb] from Monterey Market in the
> socialist republic of berkeley and am wondering how to preserve it and
> how to prepare it for cooking. Does anyone have any thoughts, or
> insights about:
> preserving it if you don't want to consume it now.
> should you peel it.
> cooking it.
> serving it other than tournedos rossini or under the turkey breast skin.
> Many thanks
> Kent
>
> Oh Tanith Tyrr, where art thou?
> Sorry for the cross post; I'm hoping this will hit Madame Tyrr, in
> addition to Robert

NNNNNOOOO!!!! No cooking!!!! Shave it on top of the simplest dishes to
make them heavenly.... pasta with butter and parmesan, risotto milanese,
get more syggestions from the people in this newsgroup.....
Keep it in a jar full of rice. When you finish the truffle use the rice
for a great risotto.

Ciao,

Anna Maria



www.annamariavolpi.com

"Kent H." > wrote in message
...
> HI all:
> I bought a large fresh black truffle[$160lb] from Monterey Market in the
> socialist republic of berkeley and am wondering how to preserve it and
> how to prepare it for cooking. Does anyone have any thoughts, or
> insights about:
> preserving it if you don't want to consume it now.
> should you peel it.
> cooking it.
> serving it other than tournedos rossini or under the turkey breast skin.
> Many thanks
> Kent
>
> Oh Tanith Tyrr, where art thou?
> Sorry for the cross post; I'm hoping this will hit Madame Tyrr, in
> addition to Robert
Peel it? Cook it? NO! Even a "large" black truffle will not go that far
but, for a few days, store it in rice and shaved over food as needed. If
you want to preserve it for awhile I would thinly slice it and place in fat
.... either a nice unsalted butter ot a fine quality extra virgin olive oil.

Kate

I like them best as served in Umbria, in a pasta sauce. Chop them fine
and saute in butter and/or olive oil with a little garlic, optionally
with a little anchovy and/or some chopped fresh cepes or other wild
mushrooms as well. Strozzapreti are ideal, fettucine are good.

If you're not ready to eat it, don't buy it--commercial preserved
truffles will keep better.

Kent H. wrote:
> HI all:
> I bought a large fresh black truffle[$160lb] from Monterey Market in the
> socialist republic of berkeley and am wondering how to preserve it and
> how to prepare it for cooking. Does anyone have any thoughts, or
> insights about:
> preserving it if you don't want to consume it now.
> should you peel it.
> cooking it.
> serving it other than tournedos rossini or under the turkey breast skin.
> Many thanks
> Kent
>
> Oh Tanith Tyrr, where art thou?
> Sorry for the cross post; I'm hoping this will hit Madame Tyrr, in
> addition to Robert

I usually add it to a mushroom risotto or a sauce, keep it stored in
rice. Rice takes on a distinctive odor. Black truffles add a carmel flavor.

Dennis

Kent H. wrote:
> HI all:
> I bought a large fresh black truffle[$160lb] from Monterey Market in the
> socialist republic of berkeley and am wondering how to preserve it and
> how to prepare it for cooking. Does anyone have any thoughts, or
> insights about:
> preserving it if you don't want to consume it now.
> should you peel it.
> cooking it.
> serving it other than tournedos rossini or under the turkey breast skin.
> Many thanks
> Kent
>
> Oh Tanith Tyrr, where art thou?
> Sorry for the cross post; I'm hoping this will hit Madame Tyrr, in
> addition to Robert

On Mon, 05 Jan 2004 05:11:20 GMT, "Kent H."
> wrote:

> HI all:
> I bought a large fresh black truffle [$160lb]

Whoah! May I stand in your shadow and revel in the aura of
your truffle? <VBG>

> from Monterey Market in the
> socialist republic of berkeley

You must be a capitalist to afford such a thing!

> and am wondering how to preserve it and
> how to prepare it for cooking. Does anyone have any thoughts, or
> insights about:
> preserving it if you don't want to consume it now.
> should you peel it.
> cooking it.
> serving it other than tournedos rossini or under the turkey breast skin.

Did you already look at this site?
http://members.tripod.com/~BayGourmet/truffles.html
>
> Oh Tanith Tyrr, where art thou?
> Sorry for the cross post; I'm hoping this will hit Madame Tyrr, in
> addition to Robert

I haven't seen Tanith post in ages!

However, the person you really need is Daniel Wheeler, the
Oregon Truffle guy. I haven't seen him post in ages either,
but he has a website: http://www.oregonwhitetruffles.com/

It says "some types" of truffle can be dried. Why don't you
contact him and ask if yours can be dried and how? Be sure
to mention RFC!



Practice safe eating - always use condiments