You may have noticed an unusually usage of truffles on our menu for the past few weeks. Though the vast majority of the population may be familiar with the term "truffle", it is still a bit misunderstood. Keep reading to find out why truffles are special enough for us to feature!
A common misconception of a truffle is that it is just an overpriced mushroom. While a truffle is considered to be a fungus (like a mushroom), these varieties actually grow underground (The truffle is actually part of the tuber genus), hence our need to use animals such as pigs to hunt them. There are hundreds of species of truffles, but the fruiting body (spore dispersal is accomplished through fungivores, animals that eat fungi) of some are highly prized as a food. The 18th-century French gastronome Brillat-Savarin called these truffles "the diamond of the kitchen". Edible truffles are held in high esteem in French, Spanish, northern Italian and Greek cooking, as well as in international
haute cuisine.
Because of their high price and their pungent taste, truffles are used sparingly. For instance, in this weeks dinner specials, we lightly shave the truffle over risotto and pasta, more or less to use the essence of the truffle to enhance the dish, rather than serving it as a core ingredient. White truffles are generally served raw, and shaved over steaming buttered pasta or salads or fried eggs. White or black paper-thin truffle slices may be inserted into meats, under the skins of roasted fowl, in foie gras preparations, in pâtés, or in stuffings. Some specialty cheeses contain truffles as well (see black truffles speckled throughout the Caciotta al Tartufo that crowns our seasonal Wild Mushroom and Braised Winter Greens Ravioli!) Black truffles are probably the most popular and widely used truffles in Italian food. Black truffles provide a rich aroma and taste and are found mainly in the Umbria region of Italy near the city of Perugia. The size of a black truffle varies between about the size of a grape to the size of a small or medium potato. The outer texture of Italian black truffles is quite rough and the surface is irregular although in a generally round shape
Another very common use for truffles is in truffle oils, which we do use in certain dishes here at Michael Anthony's. Taste truffle oil atop our homemade garlic mashed potatoes,Wild Mushroom and Braised Winter Greens Ravioli, a few of our wood-fired pizzas, and select pasta specials!
A common misconception of a truffle is that it is just an overpriced mushroom. While a truffle is considered to be a fungus (like a mushroom), these varieties actually grow underground (The truffle is actually part of the tuber genus), hence our need to use animals such as pigs to hunt them. There are hundreds of species of truffles, but the fruiting body (spore dispersal is accomplished through fungivores, animals that eat fungi) of some are highly prized as a food. The 18th-century French gastronome Brillat-Savarin called these truffles "the diamond of the kitchen". Edible truffles are held in high esteem in French, Spanish, northern Italian and Greek cooking, as well as in international haute cuisine.
Because of their high price and their pungent taste, truffles are used sparingly. For instance, in this weeks dinner specials, we lightly shave the truffle over risotto and pasta, more or less to use the essence of the truffle to enhance the dish, rather than serving it as a core ingredient. White truffles are generally served raw, and shaved over steaming buttered pasta or salads or fried eggs. White or black paper-thin truffle slices may be inserted into meats, under the skins of roasted fowl, in foie gras preparations, in pâtés, or in stuffings. Some specialty cheeses contain truffles as well (see black truffles speckled throughout the Caciotta al Tartufo that crowns our seasonal Wild Mushroom and Braised Winter Greens Ravioli!) Black truffles are probably the most popular and widely used truffles in Italian food. Black truffles provide a rich aroma and taste and are found mainly in the Umbria region of Italy near the city of Perugia. The size of a black truffle varies between about the size of a grape to the size of a small or medium potato. The outer texture of Italian black truffles is quite rough and the surface is irregular although in a generally round shape
Another very common use for truffles is in truffle oils, which we do use in certain dishes here at Michael Anthony's. Taste truffle oil atop our homemade garlic mashed potatoes,Wild Mushroom and Braised Winter Greens Ravioli, a few of our wood-fired pizzas, and select pasta specials!