Truffles
Truffles are a group of valuable and highly sought-after, edible underground fungi.
They live in close association with the roots of specific trees. Their fruiting bodies grow underground.
The flavor of the truffle is directly related to its aroma.
A combination of musk, nuts, and ozone.
Truffles are round, warty, and irregular in shape and vary from the size of a walnut to that of a man’s fist.
The season for most truffles, falls between September and May.
French gourmand Jean Anthelme Brillat-Savarin called truffles “the diamonds of the kitchen”.
The black truffle or black Périgord truffle , the second-most commercially valuable species, is named after the Périgord region in France and grows with oak and hazelnut trees.
The fungus is scraped or grated onto food and into sauces and soups just before eating.
Truffle slicers have been especially designed for this purpose.
Experts recommend that chicken, fish, soufflés, pasta, and rice can be glorified with a little slice of truffles. Cream and cheese sauces take up their flavor.
