Truffles – More Than Just Fungi – I love truffles. Whether it’s a drizzle of truffle oil or a sprinkle of truffle powder on my scrambled eggs, or truffle pâté on a canapé, sliced truffle in a pasta sauce, or, heaven of heavens, truffle honey with cheese…I love it.
So what is a truffle? The truffle is a hypogeous fungus, which means that it grows underground in symbiosis with tree roots. Mainly composed of an outer part called the peridium, it can vary in consistency and colour depending on the truffle variety. Inside the peridium is the gleba, a compact, marbled mass, rich in small tubercles and veins. However, in general, the truffle is known for its intense and penetrating aroma, which may be reminiscent of damp earth, mushrooms or herbs, depending on the variety. Its flavour is complex and unique, often described as earthy, musky and slightly nutty. In the kitchen, it’s prized for its ability to enrich dishes with its wonderful flavour. The intoxicating aroma when grated over a hot dish, followed by the flavour is extraordinary.
The truffle has a long history rooted in antiquity. It’s been appreciated since Roman times and by the ancient Greeks, who considered it a gift from the gods and used it both in cooking and for medicinal purposes. During the Middle Ages, the truffle continued to be considered a prized foodstuff and was often used as a bargaining chip between nobles and feudal lords. However, its status as a gastronomic delicacy became even more apparent during this period.
In the Renaissance, the truffle reached its peak of popularity, becoming a favourite ingredient of European royal courts and nobles. It was often served at sumptuous banquets and considered a symbol of wealth and social status. Over the following centuries, the truffle went through periods of decline, often due to deforestation and loss of natural habitats. However, in the 19th century, thanks to conservation efforts and growing gastronomic interest, the truffle experienced a renaissance.
Today, the truffle is still considered a gastronomic treasure and a symbol of luxury. Its most prized varieties, such as the white truffle and the black truffle, are sought and harvested by expert truffle hunters and are admired and used by top chefs around the world.
La Rustichella Truffles: In 1948, Sergio Brugnoli, founder of La Rustichella, was born in Norcia (Umbria), one of the most renowned areas for truffle gathering. His personality, professional skills and love for different cultures generated an entrepreneur whose passionate approach to life, respect for the land and loyalty to tradition, materialised in a dream: to create the best truffle pâté in the world. In 1986 he and his wife Maria founded La Rustichella. Today, the company has conquered many world markets, and the next generation is continuing its growth. There are four main varieties: Alba; White; Summer Black and Norcia, collected at different times of the year, from June till end of April.
I was fortunate enough to discover La Rustichella earlier this year, when I was invited to a superb dinner that showcased the range. I had the opportunity to taste so many delicious dishes, including, surprisingly, the most delicious desserts that contained truffles.
If you’re a fan of truffles, do have a look at the website here where you can explore the range and shop online. The company’s products are also available from Amazon. Here are a couple of recipes from its website: the mayo is perfect for those summer meals we’re all looking forward to!
Truffle Mayonnaise – Serves 4 (takes 20 mins to make)
2 eggs
50g La Rustichella Black Truffle Pâté
25g La Rustichella Black Truffle Oil
300g sunflower oil
Salt and pepper, to taste
Method:
1) Break the eggs in a glass, add the truffle oil and sunflower oil and with an immersion blender blend from the bottom up.
2) When the emulsion is formed, add salt, pepper, and black truffle paté. Stir and serve.
Truffle Macaroni and Cheese – Serves 4 (takes 20 mins to make)
60g butter
40g ‘00 flour
800ml milk
20g cheddar cheese, grated
100g parmesan cheese, grated
Nutmeg, grated
80g La Rustichella Black Truffle Pâté
400g short pasta
Breadcrumbs
Salt and pepper to taste
Method:
1) In a saucepan, make a béchamel sauce with the butter, flour, and the milk; add the grated cheddar, Parmesan cheese, pepper, nutmeg, salt and the truffle pâté.
2) Heat another saucepan with plenty of salted water, cook the pasta, drain it and pour it into a bowl with the cheddar béchamel. Mix.
3) Grease a baking pan, pour the pasta on top and sprinkle the surface with breadcrumbs and put in the oven at 180℃, until a golden crust forms on the surface (about 20 minutes).
4) Remove from the oven and serve.
The Seasoned Gastronome