Rockridge Market Hall

For those of you who always wondered what all the hub-bub is about in The Pasta Shop Cheese Department when it comes to truffle time - now is your shot to find out! 

The truffles are here, the truffles are here!

Take a look at this incredible 9 ounce white truffle that sold for $3,000. Large truffles that weigh a ¼ pound or more are referred to as Jokers. I have never learned why this is,
If you know why, let us know.

We will be receiving our first shipment of Winter Melanosporum Black Truffles next Wednesday, December 16th. Please let me know as soon as possible if you are interested in purchasing a truffle from this shipment, as they are sure to go fast. They'll be $110.00/ounce.
The white truffles will be $275.00 an ounce.

As always, I will bring in more to sell out of our store, but it is wise to pre-order your truffles if you are planning on making a special dish. This time of the year it is very hard to keep up with demand.

The Ultimate Christmas gift for the person who has every thing...

• 1 pound Lucedio Carnaroli rice
• 6 locally harvested organic eggs
• ½ pound local organic cultured sweet butter
• 1 ounce black or white truffle

Beautifully packaged in a sealed glass container.

Winter Black Melanosporum truffle gift -$150.00
White Tuber Magnatum truffle gift – $315.00

Approachable Truffle Recipes

Scrambled Eggs with Black Truffles

INGREDIENTS
1 ounce black truffle – (slivered), 6 eggs, olive oil, sea salt, freshly ground black pepper

TECHNIQUE
Beat the eggs in a bowl with 1 tablespoon of water. Heat the oil in a saucepan and add the eggs, stirring until set. Sprinkle with salt and pepper and top with slivers of truffle. Serve with crusty French bread and sweet butter.

White Truffle Toast

INGREDIENTS
1 ounce white truffle, 1 loaf of ACME Levain bread sliced thick, 3-6 cloves of garlic peeled and cut in half, Capezzana Olio Nuovo Extra Virgin Olive Oil, salt for seasoning

TECHNIQUE
Toast the Levain bread slices and rub with garlic clove, drizzle the oil and sprinkle with salt to taste. Shave fresh white truffle on top liberally. The aromas are intoxicating and this holds a ‘Best White Truffle Experience’ for me. If the elusive white truffle is out of your price range, try substituting white truffle oil instead of the Capezzana Olio Nuovo and white truffle. Equally as memorable.

Fonduta con Tartufo

This is one of my favorite multi-use sauces that is a perfect platform for either white or black truffles. Simply pour over pasta, braised endive, poached salmon, and polenta or finish a risotto with this delicious cheese sauce.

INGREDIENTS
1 – 2 ounce black or white truffle, 1 pound Fontina Val d’Aosta – cut into small cubes, 2/3 cup cream, 2 egg yolks, 1 tablespoon sweet butter, salt and pepper to taste

TECHNIQUE
Place cheese in a bowl and pour cream over the cheese and let infuse for 2 – 3 hours. Place the bowl over a pot of boiling water and stir gently until the cheese melts into a smooth texture. Add the egg yolks, butter, salt and pepper. Continue to stir until everything thickens to a rich and creamy sauce. Finish with thin slices of truffle and use over a favorite cold winter dish.

Easy ways to get multiple uses out of your truffle

Rice – When I first imported truffles back in the early 90’s, I used to stash the naked little gems in Arborio rice to “truffle the rice.” The rice naturally absorbs the moisture from the truffle, shortening its life at a rapid rate.
When you pick up your truffle from the shop it will be wrapped in a bundle of cheesecloth. This keeps the moisture from escaping at such a rapid rate. Simply leave the truffle wrapped up in the cheesecloth and place the truffle on top of a pound of Arborio rice in a sealed container. Let sit for a day or more in the refrigerator and the rice will absorb the aroma of your magnificent truffle. This is a great trick if you receive your truffle a few days before your planned meal.

Eggs – A go-to idea every time I purchase a truffle. Store your truffle in a sealed container with your eggs. The shell of an egg is so permeable that it takes on the aroma of the truffle. Truffled eggs are an excellent breakfast for a cold winter morning. If you are feeling more gastronomically adventuresome, try a truffled flan.

Butter – Great use for secondary black truffle use - peel the rind and use any unshaved bits that have been left over. The fresher the truffle, the more intense the infusion will be. Simply grate 1 part truffle into 3 parts unsalted butter. You can add some truffle oil of the same variety to extend the truffle flavor. Tightly pack in a ramekin and freeze until ready to use.

Truffle Oil – It is important to use a mild flavored oil to preserve the integrity of the truffle flavor. There are two know techniques for this preservation method. 1. Wipe the truffle clean and place it in a sealable jar, cover it completely with a liquid fat and seal. Use a simple olive or grape seed oil - or duck fat if you are feeling extravagant.  I like to use a mild olive oil when making truffle oil. I like the grassy quality of Antara Extra Virgin Olive oil which is made from Arbequina olives. 2. My preferred technique for making truffle oil is to peel the truffle, and finely chop the peelings. Gently warm the oil and drop in the chopped peel and the remaining body of the truffle. Gently simmer for 10 – 20 minutes. Leave the oil to infuse in the refrigerator for at least 24 hours before using.

Truffle Brandy – Sounds too easy to be true. This is one of those secret ingredients that can be the difference between a good meal and an outstanding food moment. Simply clean and trim your black truffle and drop into a bottle of your favorite brandy. Always keep in mind, if you won’t drink it, don’t cook with it.
 

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