Truffles search and recipe
Throughout the year, except in certain periods when searching for truffles is prohibited, you can join a truffle hunter and his dogs as they pick up the scent in their quest to unearth these special culinary treasures.
It’s an unforgettable experience to walk through the woods of a private truffle reserve, accompanied by an expert with a passion for discovering where this precious tuber is hiding solely by its distinctive scent. Imagine the excitement when his specially trained dogs scent something important, dash towards the fecund spot and begin to dig for truffles. Each find is unique as you never know what size the truffle will be!
There are different types of truffles depending on the time of year, such as the marzuolo from February to April, or the scorzone in the summer. And September to December is the moment for the tartufo bianco, the white truffle, the most prized truffle for connoisseurs.
Each year, in San Giovanni d'Asso during the second and third weekend of November is the famous White Truffle Fair of the Crete Senesi. It is a special treat to sample recipes featuring truffles, or to purchase a small tuber to cook yourself in the kitchen of your apartment during your stay at La Bruciata.
Below are some classic recipes that you can easily try on your own!
Crostone with lard and truffle
Toast slices of bread and while they are still hot, add a some olive oil and a pinch of salt, then layer slices of lard and a sprinkling of thinly sliced truffle. Serve immediately.
Crostone with egg and truffle
Toast slices of bread, and in the meantime prepare the eggs. Take two eggs, add two tablespoons of milk, salt and pepper and beat well. Then take a pan with olive oil and when hot, pour in the eggs and scramble well. When they are ready, place the eggs on the toast. Shave a bit of the truffle over the eggs. Serve immediately.
Tagliatelle with truffles
Boil the noodles in salted water. Meanwhile, prepare a pan with butter and pepper. When the noodles are cooked al dente, heat the pan with butter and add the drained noodles (reserve a little of the cooking water). Add some Parmesan cheese and stir well, adding a bit of the cooking water as needed so that while the noodles are heating, you are creating a creamy sauce with cheese. Stir well. Finish by sprinkling some thinly sliced truffle over the pasta and serve immediately.
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