Any suggestions for some simple ways to serve these babies. Picked up a couple of oz from a sale at Urbani. I was looking for the Alain Ducasse recipe on line but couldn’t find it. doesn’t he bake them in foil ?
(way) Early in season for truffles no?
They must be Italian or French summer truffles.
I think their flavor is much milder. They got lost in heavier dishes, like many meats, and if they are cooked much just disappear. I’d stick with some simple stuff like eggs, pasta, risotto, or pasta. I had some this summer on a white fish dish (maybe halibut or seabass) and it was pretty good.
They are Aussie.
Ah yes, the old reverse seasons. So they’re the perigords. Chefs certainly seem to be using them more these days. I’m pretty sure Melisse, one of best Cal-French places, uses them during the summer months. I’ve had them a few times and, based upon that, think they are better than European summer truffles.
Truffles seem to pair well with corn too. We stole a corn veloute concept from Avenues, topped with a scallop or lobster and some truffle shavings.
I did a polenta, egg and Truffle!!
I did a scallop dish too!! But couldnt find my Pic
Nick - how were the Aussie truffles? I’ve been thinking about getting some.
i’ve had them twice at providence and didn’t care for them
Not that I need to feed Fu’s ego but I have to agree. They were ok. Better than summer truffles for sure but not as good as the Frenchie stuff. Fairly inexpensive though. If you need a fix ok but I wouldn’t go out of my way for them.
XOXOXOX. We were charged an arm and a leg for them which made it suck twofold =(
I think there’s a picture of you in the back room at Providence that says “Whale- charge him extra” It seems like you really don’t like the place, so I guess your friends make you go.
Actually, Providence is one of the places we had them. As a minor inclusion of the anniversary tasting menu this summer. It was a small shaving, but no surcharge. A couple of us thoguht they were good. But I actually have low expectations. To me truffles are most often disappointing as a supplement. Valentino is about the only place I’ll pay for them, and the alba whites are the most expensive but at least are usually good. Aside from at O.Mozza!
I think Nick’s description is right, and about what I’d expect. IIRC (maybe Nick can tell us what he paid and if he got them through Brunacci) they are massively less expensive than whites, and even less than the European winter Perigords, while just a bit more than the Euro summer blacks. Seems to me they fit right about there for quality, better than the summers and decidedly lesser than the winter blacks. If nothing more, they allow for truffle dishes in summer, and to me the euro summer blacks are not barely worth using and more often than not disappointing at restaurants with the tariff charged.
I wonder if the quality of the Aussies ones, or the domestics from Ore. and the Carolina/Tenn. area, will improve. I’ve also heard that a lot of truffles from Slovenia end up sold as Italian truffles.
Others want to go, my minority opinion rarely wins out. I go for the wine we drink, not the food we eat.
True. I usually drink some good burgundy every time I’m there. It’s not often brought by me, but definitely goes well with the food. I see some of the Burg crowd almost every time there. Last time Howard Horowitz, Peter Funsten, and Wes Jennison were at the next table and we did some fine sharing.
I got them from Urbani. They sent me a 20 percent off e coupon so I paid $80 for an oz.
I’m headed to a restaurant next week and Aussie truffles are on the menu that chef has created for us…so, I’ll get some first hand experience shortly. Should be fun/good I hope.