Giusi said...

> "Andy" <q> ha scritto nel messaggio
> ...
>> Giusi said...
>>
>>> Hands down, it is white truffle in season. >
>>
>> Giusi,
>>
>> Lucky BUM!!!
>>
>> I'd have to give up a lot of bad habits to enjoy truffles, at any
>> price/any
>> season! I'll put on weight, with adjoining ingredients, no doubt!!!
>> However, I will sacrifice myself in the interest of culinary science, if
>> invited. My Dr.'s name is...
>>
>> Andy
>> Will hire truffle sniffing pig
>
> They use dogs here and they cost a bomb.
>
> I think people who are too snobbish to use summer truffles are really
> stupid. Most of my work happens before white truffle season, which lasts
> about a month. I use much cheaper summer truffles instead, and I just
use
> more of them.
> Peel back the skin on a big turkey breast or thigh. Rub in some Marsala
> wine, season with salt and herbs-- no garlic-- then cover the meat with
> thinnest slices of summer truffle. Put the skin back on, season a bit
and
> roast at 175° C or 365° F until just done. Not a thing wrong with that
> flavor and it costs only about 15 euro.


Giusi,

Once, and ONLY once I bought a small jar of black (summer?) truffles and
was really disappointed with their lack of flavor. There were three marble-
sized truffles soaking in an oil of some type (I forget which).

I was so underwhelmed. I ate one separate by itself and couldn't taste the
exotic flavor I'd read and heard about and expected.

Best,

Andy