A good friend called me the other day and said she had some truffle. I jumped to conclusions and thought I was about to get a dinner invitation. Yippee.
But no, this mum of three including a young baby, was discharging truffle responsibility to me, another mum of three including a young baby. I can't say I blame her, I'm not leaping to host dinner parties either.
She'd been gifted the truffle, enjoyed some of it herself and thought that I was the most worthy recipient of the remainder. I should have felt honoured. And I did. But I also felt a bit of a fake. I wasn't even sure I liked truffle.
I'm in a lucky minority who has tried the black fungus before, but each time left me a little bewildered.
The first, shaved onto raw egg yolk at Melbourne's Movida, was never going to end well given a) I'm not an egg fan and b) I became accidentally inebriated during the dinner. Rich, rich, rich food and a woozy head.
The second was three years ago at said friend's house.She did a wonderful job, finely grating the truffle over risotto, but I was pregnant at the time, so the over-rich, woozy connotations gained more traction. Finally, I'm not even sure the third time counts. Truffle mayonnaise served with butterflied chicken? Rich food during a hot Tamworth summer.
Hence my challenge. I dared not waste this precious piece of black gold, regardless of prior experience. So I set out online to find a recipe. Risottos and pastas were common, but as a mum of three I have limited capacity to prepare a meal that must be eaten immediately.
Instead I found Roast Chicken with Warm Truffle and Cauliflower Salad, from French chef Guillaume Brahimi. Guillaume recommends slipping shaved truffle under the chicken skin. I didn't have enough so I reserved it for the warm salad. And can I say it was amazing? Or is that a bit egocentric given I cooked it myself? Best truffle experience by far!
Coincidentally Sydney Morning Herald's Good Food included an article on truffles the following week. My take-homes from the article were:
- Don't heat the truffle above 80 degrees.
- Store wrapped in paper towel in an airtight container in the fridge and change the paper towel daily.
- Allow 3-8g of truffle per person per course.