"Jeßus" ha scritto nel messaggio

> The delicatessen I frequent was good enough to give me two Italian black
> truffles to try last Friday. I've been searching around for some >
> relevant recipes using truffles, but really haven't found a whole lot that
> excites me.

It's not the truffle recipes that excite you, it's the truffle itself. I
live in truffle territory and most of my male neighbors are truffle hunters
in season. The truffle you have is the weakest one of the year, so you just
have to use more.
The recipes in which they are commonly used are recipes made without
truffles that taste even better in truffle season. They can be sliced
exquisitely thin over many preparations just before serving. Roasted turkey
breast for a start. Black truffle can be sliced very thin and arrayed under
the skin before roasting. Do NOT use garlic. Or roast it and slice truffle
over the sliced meat as you serve it.
Make pate and arrange truffle slices inside befoire baking that will be
revealed as it is sliced.
Mince some finely--off cuts sort of-- and toss with best olive oil, salt and
pepper over pasta.

Poach chicken breast with skin and bone. Remove the skin and bone, make an
aspic with the broth and mayo-- look up a recipe for the rest-- then lay
truffle slices on the cooled breasts and glaze ocver them with the aspic.
Do it on a rack over waxed paper so you can reheat the drips and add another
layer. These are served chilled and make wonderful picnic food.

Sautè pounded pork loin slices briefly in olive oil. Arrange on a platter
and scatter truffle bits over, a sprinkle of salt.

By now, you'll be out of truffle, but the off season ones aren't very
expensive, so buy some more.