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Tartufi - Gomoljike - Truffles
The aphrodisiac properties of truffles
were already well known in Roman times. In his famous treatise on cooking, “De re Coquinaria”, Apicius
exalts the wondrous effects of the mushroom, and indicates six different ways of
using it. With the fall of the empire its magic properties were forgotten and it
was only in the 1700 century that the French started to vaunt the miraculous
qualities of truffles. The famous gastronome Brillat Savarin (1755-1826)
dedicates six whole pages of his “Physiologie du goût” to its erotic properties.
Truffles come in two main families, white and black. The black
ones are found in many places with the really famous ones from Perigord in
France and from Norcia in Italy. However the king of truffles is the white one.
It is found mainly in Piedmont (Italy) - and Istria - and the best known and
prized are from the hills around town of Alba.
The fundamental difference however is not in the colour but in
the smell, that obviously influences the taste. The black truffle has a pleasant
autumnal leafy smell and is usually used cooked. The white one instead has a
strong pungent nose with a thousand shades and is used raw, grated very finely
on cooked or raw foods. Since it is so rare and costly, one has to choose it
well. It must be pale beige, the paler the better. It must be very firm so
eliminate any that are even slightly soft to touch.
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Articles:
News media:
Recipes:
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Eggs with white truffle - Uova al piatto con
tartufo |
Ingredients:
- 4 eggs
- butter
- salt
- white truffle
First clean the truffle, by brushing it
to remove all the earth. Fry [see below] the eggs in the oven as
described in the Culinary academy and when they are ready serve them
with a grating of truffle.
If you should have some leftover it can
be preserved by placing it in a glass jar full of rice and closed
hermetically. You can then grate a little on an excellent
saffron risotto finishing your truffle but enhancing your love
story.
Fried eggs — Uova al piatto o al tegamin
This has always been considered the real
testing ground for good cooks. Put a knob of butter in a small oven
dish. Break two eggs into a plate and slide them into the dish, salt the
whites and put a little melted butter on the yolks to keep them soft.
Bake high in the oven at 180° C - 350° F
- 4G so that the eggs get more heat on the top: as soon as they
coagulate remove from heat and serve.
Alternatively you can fry them in a pan,
where you have melted a knob of butter, at fairly high temperature.
Remember the butter on top of the yolks
to keep them from crusting.
Cook a couple of minutes.
Source:
- Mangiare bene -
http://www.mangiarebene.net/aphrodisiacs/egg_truffle.html (also
above introduction) and
http://www.mangiarebene.net/ACADEMY/EGGS/fried.html
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Ingredienti:
- 8 uova
-
150 g di tartufi
-
1 dl d'olio
-
15 g di prezzemolo
-
1 g di pepe
- 5 g di sale
Versare nell'olio bollente le uova
sbattute, il tartufo tagliato a fette sottili e condire il tutto con
sale e pepe. Quando le uova saranno cotte, cospargere con il prezzemolo
tritato e servire.
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Frittata con i tartufi # 2 |
Ingredienti:
- due uova a testa
- olio
- tartufo
Sbattete le uova in un piatto con il sale. Aggiungete il tartufo affettato e
salato. Riscaldate l'olio in una padella, cuocete le uova e aggiungete alla fine
un pizzico di pepe. Servite caldo.
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Ingredienti per 4 persone:
- 4 belle fettine di filetto
- pane affettato
- burro
- tartufo
- limone
- sale
Passate le fette di filetto sul fuoco vivo e cuocetele per il tempo
desiderato. Nel frattempo, friggete nel burro le fette di pane. Sistemate
ciascuna fettina di filetto su una fetta di pane, aggiungete un goccio di
limone, il sale, il tartufo affettato e bagnate il tutto con il fondo di
cottura.
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Ingredienti:
- una fetta di pane a testa
- burro
- tartufo
Fate abbrustolire le fette di pane. Ancora calde spalmatele con il burro e
cospargeteci sopra il tartufo a fettine. Servitele ben calde con del buon vino
rosso.
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Ingredienti:
Per le tagliatene:
- 2 uova
- 250 gr di farina
- sale
- Tartufo e burro
Preparate delle tagliatene tirando una sfoglia non troppo sottile. Cuocetele
in abbondante acqua salata. Fate fondere il burro, aggiungete il tartufo
grattugiato e la pasta che girerete più volte affinchè il condimento si
distribuisca in modo uniforme. Finite con il tartufo grattugiato. Allo stesso
modo vanno preparati anche gnocchi e fusi.
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Ingredienti:
- formaggio latteria
- burro
- tartufo
Friggete il formaggio nel burro finché si sarà sciolto; ponetelo su un piatto
di portata e cospargetelo di tartufo a fettine. Servitelo caldo.
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Sources:
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Created: Thursday, November 30, 2006; Last
updated:
Sunday, May 08, 2022
Copyright © 1998
IstriaNet.org, USA
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