The Profood Guide to White Truffles – plus three quick and easy recipe - Profood Limited
  • The Profood Guide to White Truffles – plus three quick and easy recipes

November 20, 2015

There are plenty of things to look forward to in winter – cooler temperatures, cosy jumpers, Christmas presents galore – but for foodies, the most exciting of them all is the arrival of truffle season!

A delicious example of why we shouldn’t judge a book by its cover, this dense fungus doesn’t exactly look like it will be particularly tasty… but just the heady aroma of this wonderful ingredient is enough to get us salivating!

Everyday I’m trufflin’… or not!

White truffles are only in season for a short amount of time – usually between October to December – but their availability and quality is totally dictated by the year’s weather. Not enough rain and the truffles will be too dry; too wet and the truffles will lack their distinctive aroma.

Truffles do not keep well either; they lose weight and perfume quickly so should be bought fresh and consumed within a few days to enjoy them at their best. Factor in the fine art of discovering truffles in the first place (they grow underground where only trained pigs or dogs can sniff them out) and it’s no wonder that they are considered such a rare and expensive delicacy. 

San Miniato stunners

When people think of white truffles, it’s usually the region of Alba in northern Italy that comes to mind – but it’s certainly not the only place to source amazing white truffles. Profood imports white truffles to Hong Kong directly from a truffle hunter in the medieval village of San Miniato in Tuscany, an area that has a long history of truffle hunting with family secrets passed down through the generations. It’s also famous for producing some of the largest white truffles ever found, including a record-breaking 5.56lb (2.52kg) whopper that was discovered in the neighbouring village of Balconevisi in 1954 and presented as a gift to the then-president of the United States of America, Dwight D. Eisenhower.

San Miniato’s truffles are renowned for their quality – not only because of the fertility of the woods themselves, but also the strict controls imposed by the village dictating that the truffles are gathered selectively and in moderation. Every year, San Miniato holds a special white truffle festival to celebrate the area’s fantastic produce (which also includes cheese, wine, olive oil and cold-cuts), as well as award prizes for the biggest truffle discovery and oldest truffle hunter!

Here are a few of Profood’s favourite recipes to make at home with white truffles – we’ve left the quantities up to you depending on how many people you’re feeding… or how hungry you are. So make the most of the season whilst you can and get truffling!

TRUFFLE TAGLIOLINI


This classic dish is simple but doesn’t stint on flavour either – rich, creamy and indulgent pasta perfection!

Ingredients
White truffle
Unsalted butter
Tagliolini pasta - either fresh or dried
Parmigiano Reggiano - Montanari & Gruzza
Salt and pepper

 

Method 

  1. Melt the unsalted butter in a pan and mix in some shaved white truffles.
  2. Meanwhile, bring salted water to the boil, then cook the tagliolini until it’s a perfect al dente texture. Drain and toss together with the truffle butter, remembering to add a little of the pasta water to prevent the tagliatelle from sticking together.
  3. Season with salt and pepper, and finish with some grated Parmesan and more fresh grated truffles on top.
TRUFFLES, EGGS & SPINACH


This hearty comfort dish is an easy, relatively healthy dish to make (say hello to one of your five-a-day!) and would make a great quick meal for lunch or a light dinner.

Ingredients
White truffle
Unsalted butter
Finely chopped shallots and garlic
Spinach
Eggs

Muscat wine
Salt and pepper

 

Method 

  1. Melt unsalted butter in a frying pan and add the shallots and garlic.
  2. Add fresh spinach to the pan and cook thoroughly until it has completely wilted. Add salt, pepper and a splash of Muscat wine.
  3. In a separate pan, fry some eggs in butter, sunny side up.
  4. Plate up by placing the egg on top of your spinach mixture, then finish by shaving some fresh white truffle over the top.
TRUFFLE CHEESE ON TOAST

This comfort food with a twist is probably the easiest recipe of the lot… perfect for lazy days with a touch of extra indulgence!

Ingredients
White truffle
Taleggio cheese
Bread - whatever is your favourite kind!
Egg (optional)

 

Method 

  1. Toast some bread, then melt the Taleggio cheese on top. Grate some fresh white truffles over the top for an instant crostino!
  2. Alternatively, fry an egg sunny-side up to serve with your cheese toast and grate a generous amount of fresh white truffle over both.

About The Author

Rachel Read is a freelance writer, editor and blogger with over a decade’s worth of media experience under her belt. In addition to co-founding writing & editing agency Editors’ Ink and writing her own lifestyle and beauty blog Through The Looking Glass, Rachel is a food lover whose job frequently involves checking out the latest restaurant openings in Hong Kong – yum! Follow her on Instagram for #foodporn aplenty.




Leave a comment

Comments will be approved before showing up.


Also in Blog

Kitchen Confidential: Janice Leung-Hayes, food writer and founder of Honestly Green
Kitchen Confidential: Janice Leung-Hayes, food writer and founder of Honestly Green

September 12, 2017

This month, we’re launching a new series of Kitchen Confidential interviews here at Profood, where we’ll be chatting all things culinary with some of the leading lights of Hong Kong's... 

Continue Reading

The Profood Guide To ADAMAS Caviar… and How to Enjoy It!
The Profood Guide To ADAMAS Caviar… and How to Enjoy It!

August 25, 2017

In last month’s Profood guide "The Taste of Luxury: Exploring Italian Caviar", we learned a little about our caviar supplier of choice ADAMAS, a flagship producer of fine Italian....

Continue Reading

The Taste Of Luxury: Exploring Italian Caviar
The Taste Of Luxury: Exploring Italian Caviar

July 24, 2017

When you think of where caviar comes from, countries like Russia, Iran or China are probably the first places that spring to mind – but what you might not know is that...

Continue Reading