Jeßus wrote:

> I'd prefer simple, uncomplicated recipes that highlight the truffles.
> I'm told these truffles I was given are just past their peak (no
> noticeable ammonia smell as yet) but I was advised to used them up
> quickly.
> Any ideas? Thanks in advance.

Cook some egg noodles like tagliatelle or pappardelle, drain them and put
them in a serving pot with thinly sliced butter and some grated truffle and
quickly stir to roughly mix truffle and butter with the noodles. Cover and
wait a minute for the butter to melt, stir a little and serve, grating some
more truffle on the ready dishes. You could also grate the truffle on the
ready dishes only, or you could just put truffle in the pot, as you prefer.
Grating at the table, you now for sure now, has that fascinating look to it

BTW, many people says that black truffle should be somewhat heated, almost
cooked, to get the most out of it. That's why this recipe asks to let the
pot covered.
--
Vilco
Don't think pink: drink rosè