Paul and I went to a Truffle Festival earlier in the year, (you can read about out trip here); it was wonderful seeing all of the truffles and an insight in how to cook with them.
This is our tiny truffle on a teaspoon.
Our first meal was an omelette made with eggs that were infused overnight with truffle aroma, which was delicious. At the truffle festival I saw quite a few stalls that had truffles placed inside a jar of rice. We tried it, pop the truffle into a jar of rice and leave for about a week. It works wonderfully; the truffle aroma permeates the rice, which we had with a Thai curry, also gorgeous.
Our last truffle meal was grated truffle sprinkled on top of pasta with a cream sauce, awesome.
Not bad, one tiny truffle made three outstanding meals and as a bonus, the jar with the rice still has that distinctive truffle aroma so it’s been topped up to absorb the distinctive flavour.
Cenac Carnival 5th March – Carnival at two o’clock, food and drink from seven o’clock.