"Phred" > ha scritto nel messaggio

> A friend imported a few truffles from down south (from a grower near
> the artificial city of Canberra if I got the details right). My $25
> share amounted to 10 grams (rather less than half an ounce to
> translate for any imperialists watching).
>
> The bloke who organised the deal is something of a gourmand and, as
> I've never cooked with truffles before, I sought his advice.
>
> He recommended using my meagre quantity finely sliced over perfectly
> cooked scrambled eggs.
>
> I'll probably end up doing that as my introduction to the world of
> truffels. But it occurred to me that the accumulated knowledge of the
> denizens of this group may be worth mining for alternative
> suggestions. Anyone care to offer a recommendation or two?

Different t4ruffles do different things. I live where we have black winter
truffles, black summer truffles and white truffles. One general rule for
all is no garlic.

Black truffles can be cooked to good effect, but summer ones you need a lot
more to get an effect. Since it is winter there...

White truffles may not be cooked. Shave them thinly over a cooked item,
like eggs, pasta dressed with oil or butter (no cheese) or roast turkey
breast.

That's quite a price they took, so they better be good. That's higher then
whites in a plentiful year and almost as high as in a rare year. My
neighbors hunt them and I can generally get them for about 1 euro per gram.
I don't know the exchange rate.