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

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

In article >,
Steve Wertz > wrote:

> On Mon, 05 Jan 2004 05:11:20 GMT, "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.
>
> My store keeps it in raw rice.
>
> >should you peel it.
>
> Just brush ay dirt off.
>
> >cooking it.
>
> I don't think people usually cook black truffles.

_White_ truffle is most commonly shaved over foods as a garnish,
just at the point of serving. Black truffle is sometimes used the
same way, but it is more commonly (in my experience) cooked in a
sauce (or a risotto, or in eggs, or stuffed under the skin of a
fowl, or ...) for a wonderfully rich, earthy layer in the flavor
of complex dishes.

The most outrageous use of truffles I've ever encountered is a
classic French recipe for truffled turkey:

* stuff the body cavity of a turkey with black truffles
* the next day, _discard_ the truffles, and _restuff_ the
turkey with fresh truffles.
* ...

(at this point my mind boggles and I don't recall the rest.)

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

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
>

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

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

On Mon, 05 Jan 2004 01:13:37 -0600, Steve Wertz
> wrote:

> On Mon, 05 Jan 2004 06:37:16 GMT, Michael Siemon >
> wrote:
>
>
> >> I don't think people usually cook black truffles.
> >
> >_White_ truffle is most commonly shaved over foods as a garnish,
> >just at the point of serving. Black truffle is sometimes used the
> >same way, but it is more commonly (in my experience) cooked in a
> >sauce...
>
> OK. I had 'em backwards.
>
Apparently the white ones can be cooked too...
http://www.oregonwhitetruffles.com/recipes.htm


Practice safe eating - always use condiments

In article >,
sf > wrote:

> On Mon, 05 Jan 2004 01:13:37 -0600, Steve Wertz
> > wrote:
>
> > On Mon, 05 Jan 2004 06:37:16 GMT, Michael Siemon >
....
> > >> I don't think people usually cook black truffles.
> > >
> > >_White_ truffle is most commonly shaved over foods as a garnish,
> > >just at the point of serving. Black truffle is sometimes used the
> > >same way, but it is more commonly (in my experience) cooked in a
> > >sauce...
....

> Apparently the white ones can be cooked too...
> http://www.oregonwhitetruffles.com/recipes.htm

Oh, yes. There's not _that_ much difference between the
white and black varieties! It's mostly a matter of custom
-- northern Italian vs. southern French. I _think_ I prefer
the white shaved over a risotto, for example (had a truly
wonderful experience of same at the French Laundry last
month), and want shaved uncooked black truffle only over
more complex dishes or cooked into the mix. But much of
this reaction is nothing more than seeing what _other_
people do with the stuff, and being happy with the result.
If it ain't broke, don't fix it...

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

I've had great luck with white truffles used in "scaloppi" of veal or
turkey breast cooked in parchment; the dish doesn't take a long cooking
time and is sealed up in the parchment so all the aroma is contained
until you open it on your plate and float away to heaven.....bill

In article >, Michael
Siemon > wrote:

> In article >,
> sf > wrote:
>
> > On Mon, 05 Jan 2004 01:13:37 -0600, Steve Wertz
> > > wrote:
> >
> > > On Mon, 05 Jan 2004 06:37:16 GMT, Michael Siemon >
> ...
> > > >> I don't think people usually cook black truffles.
> > > >
> > > >_White_ truffle is most commonly shaved over foods as a garnish,
> > > >just at the point of serving. Black truffle is sometimes used the
> > > >same way, but it is more commonly (in my experience) cooked in a
> > > >sauce...
> ...
>
> > Apparently the white ones can be cooked too...
> > http://www.oregonwhitetruffles.com/recipes.htm
>
> Oh, yes. There's not _that_ much difference between the
> white and black varieties! It's mostly a matter of custom
> -- northern Italian vs. southern French. I _think_ I prefer
> the white shaved over a risotto, for example (had a truly
> wonderful experience of same at the French Laundry last
> month), and want shaved uncooked black truffle only over
> more complex dishes or cooked into the mix. But much of
> this reaction is nothing more than seeing what _other_
> people do with the stuff, and being happy with the result.
> If it ain't broke, don't fix it...