Recipes: two easy ways to use fresh black truffles from Perigord of Tasmania
Savour the perfume and umami taste of black gold at home
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Truffles and triple Brie made from Perigord Truffles of Tasmania
So, you've bought (or won) a black truffle from Perigord Truffles of Tasmania. Here are two simple ways of enjoying it. Remember to invite your friends!
Pasta with black truffles, garlic and chilli
Simply boil good pasta in plenty of salted water until just tender. To cook 500g pasta: boil 5 litres of water with 50g salt then add pasta and cook until tender but not soft.
Then draw off a cup of cooking water and drain pasta through a colander.
Return the pot to the heat, add butter, garlic (preferably local), chilli flakes and sea salt to taste. Gently cook until fragrant.
Add steaming hot pasta, reserved water and toss. Finish with cream and freshly grated parmigiano.
Serve piping hot in bowls. Shave (or grate) fresh truffles over the pasta at table.
Hint: Use only good (preferably freshly made) pasta for this recipe. If using preserved truffles add finely diced truffle to the pot with butter and garlic then finish the pasta with a splash of dry Madeira and truffle juice
Soft cheese with black truffle
Ask your supplier for a piece of perfectly creamy brie, camembert or triple cream style cheese – but no ammonia smell! (which indicates the cheese is over-ripe). Alternatively, buy one in advance, and leave at room temperature until soft and ripe (2-3 days).
Split the cheese open horizontally and shave the truffle into the center. Sandwich back together, and wrap in greaseproof paper (not plastic) or the original cheese wrapper, and leave overnight. Serve at room temperature with rustic toast and a good pinot noir.
Recipes contributed by Duncan Garvey, Managing Director of Perigord Truffles of Tasmania, from whom fresh truffles can be purchased by mail order in July and August (Australia only).
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