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What should I do with this black truffle?

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What should I do with this black truffle?

GilaB | Dec 23, 2008 10:46 AM

For the last year, my husband has asked me about once a month what truffles taste like (I don't know), if they're available in any kosher New York restaurants (not as far as I know), if we went to Paris, could we order them in a kosher restaurant (I have no idea), etc. So for Chanuka, I've bought him a one-ounce black truffle. (I wanted a white one, but couldn't bring myself to spend the $230/ounce that Buon Italia, recommended elsewhere on Chowhound for truffle-buying, was charging for them.) I don't think it's occurred to him that we don't have to go to a restaurant to eat truffle, so I hope he'll be pleasantly surprised.

So now, what do I do with it? Other threads seem to recommend mostly shaving them over pasta with brown butter and parmesan, or on scrambled eggs. Is this still true of the black ones, or are those best with white truffles? Should I make a truffle risotto, and if so, should I make it meat (with fabulous homemade chicken stock, but no cheese), or dairy (with so-so, rather brown, homemade vegetable stock, but excellent Parmesan)? Any other dishes that might be better? And what should I serve to go with my truffly centerpiece? We keep kosher, so the meal needs to be either meat OR dairy, and avoid pork and shellfish.

Also, how much of it should I be using? One ounce seems like a bit much for a condiment for one meal for two people, but I have no sense of how much I should be able to get out of it.

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