ALL YOU NEED TO KNOW
WHAT ARE TRUFFLES? WHAT DO THEY TASTE LIKE AND WHAT CAN YOU USE THEM ON? ASK 10 PEOPLE WHAT A TRUFFLE IS AND NINE OF THEM WON’T KNOW THE ANSWER. THE ANSWERS YOU WILL GET ARE: “THEY ARE FRENCH. THEY ARE LIKE MUSHROOMS. THEY ARE VERY EXPENSIVE AND FOR FANCY MEALS. THEY NEED DOGS TO FIND THEM.” SOME OF THIS IS CORRECT, BUT MOST IS NOT.
Today you find truffle oil in many stores, in many restaurants and in many kitchens. It’s time for everyone to know what truffles are.
ALL ABOUT TRUFFLES
Truffles are edible spores that grow underground on a fungus, at or near the base of trees. They are similar to mushrooms, like a cousin, but mushrooms grow above ground and truffles grow in the ground around the roots of poplar, beech, and oak trees in damp areas.
Truffles don’t look like the typical capped mushrooms called boletus fungi. In fact, they look more like odd little potatoes when you first see them. Don’t let their appearance fool you — these natural wonders are packed with incredible flavor!
Real truffles are rare, but once you’ve had the chance to sample them, you’ll never forget the experience. From their unique taste to their seasonality, they are a truly unique culinary experience. These edible fungi are one of the most sought-after foods in the world.
Truffles have a distinct earthy and mushroom-like flavor and smell, but it’s a much more intense flavor than you’d get from your average mushroom. Some people compare truffles’ taste to the forest floor in the summertime when everything is green and fresh after a cooling rain. Many say that they taste earthy, musky, floral and exotic. Others say that truffles have a savory, meaty taste with hints of nuttiness or brininess — almost like a really good green olive.
Truffles can be found in most countries, but they are prevalent in France and Italy. One of the most common types of truffle is the alba or white truffle, the black truffle is the other. These delicious truffles that grow in Italy, France, and Spain can cost up to $2,300 per pound!
While truffles may seem outrageously expensive and certainly are a luxury, there is good reason. Truffle cultivation is part science, part art, and part treasure hunt. One can’t simply grow truffles in the backyard. In fact, a truffle orchard can take around a decade before truffles are ready. And when they are, a trained dog or pig is needed to sniff out the ripe truffles. Then, they need to be quickly shipped to a restaurant or store before spoiling, which happens in about 10 days.
Truffles are acquired in many ways, ranging from truffle farms to truffle hunters. Truffle hunting is a seasonal activity that usually takes place from September to November. Truffle hunting in the wild is aided by all kinds of animals, including dogs, pigs, pigeons, rats, badgers, moles, horses, rabbits, and raccoons. In fact, you can even purchase truffle-hunting kits for dogs online.
The flavor of the truffles can vary depending on which variety you choose. Each variety has its own unique flavor depending on ripeness, soil, topography, and climate, a bit like wine. Among the many varieties are:
- White truffles
- Black truffles
- Summer truffles
- Burgundy truffles
- Périgord truffles
- French black
While there are different varieties of truffles, only some are considered edible for humans. Many wild, non-commercial varieties are toxic.
BLACK TRUFFLES
Black truffles are the most common truffles. They taste earthy, musky, sweet, oaky, and nutty. Use just a little warmth to bring out the flavor. Pair with deep red wines such as an Italian Barolo or French Bordeaux.
WHITE TRUFFLES
White truffles also taste earthy, pungent, and musky, but are a bit spicier and more intense with notes of garlic. They pair nicely with spring vegetables and greens and with white wines such as Pinot Grigio or Chardonnay.
FOODS THAT GO WELL WITH TRUFFLES
This dynamic flavor goes with everything from pasta dishes to fried chicken wings. Its fresh, savory, and earthy flavor is used as a finishing touch and it’s a crucial ingredient that people seem not to be able to get enough of.
In addition to being a luxury food, truffles can be used to flavor other foods. Truffle oil is a prime example of a versatile use for truffles. Truffle oil is a truffle-infused olive oil with a robust aroma. It’s a simple way to add an expensive flair to homemade food, like ordering truffle fries at your favorite restaurant.
TRUFFLE OIL AND SALT
For many, truffle oil is the first and possibly only experience they’ve had with this ingredient. It does provide a delicious flavor to many dishes and is less expensive and easier to find, as is truffle salt.
Unfortunately, it’s often not a true truffle experience. You see, most commercially available truffle oils are not made with truffles at all, as the product would not be shelf-stable or flavorful enough. Instead, they are made with olive oil and a synthetic truffle flavoring, often 2,4-dithiapentane, the primary flavor compound in real truffles.
There are some truffle oils and salts that are in fact made with real truffles, and they both have a place in the kitchen. De La Rosa Real Foods Truffle products are made with real truffle extracts.
The top of the line is De La Rosa’s Organic White Truffle Oil which includes an actual piece of truffle in every bottle. The truffle mixed with top quality organic extra virgin olive oil is unsurpassed. The taste is full of truffle flavor and smell and full of earthy and spicy tones.
De La Rosa White Truffle Extra Virgin Olive Oil is made with first cold pressed extra virgin olive oil that has been infused with the highest quality white truffle extract. Use De La Rosa White Truffle Oil when you are looking for earthy, spicy tones with a hint of garlic.
De La Rosa Black Truffle Extra Virgin Olive Oil is made with first cold pressed extra virgin olive oil that has been infused with the highest quality black truffle extract. With a more intense earthy taste and aroma, a hint of nuttiness and a gentle olive oil finish, this delectable black truffle oil is the perfect finishing oil for any dish.
Although the uses are endless, De La Rosa recommends using any of these premium truffle oils as a bread garnish and as a drizzling over pasta, pizza, risotto, soup, vinaigrettes, roasted vegetables, hummus, grilled meats and fish. And a little can go a long way.
Other products that incorporate truffles can include truffle salt. De La Rosa Truffle Salt comes from the 1,000 year old salt springs of Volterra. It provides a rich and sophisticated flavor that pairs well with most herbs and spices, and makes any meal gourmet. Sprinkle truffle salt over meats, pasta, risotto, potatoes and your favorite salads. You can even flavor ice cream at home with black or white truffle oil and use truffle oil or salt in your pasta sauces. These sauces tend to have an intense flavor that pairs well with red meats like beef.
You can even drizzle a little truffle oil on your popcorn for a super simple truffle add-in. Up the flavor of this savory snack at home by combining white peppercorns and fresh thyme leaves with your oil before drizzling over lightly salted kernels.
Many food lovers use truffle oils and salts as a garnish on various French and Italian foods like risotto, salads, and pasta. The umami flavor that comes with truffle oil ensures that every dish they are added to will almost magically taste better.
EMBRACE THE TRUFFLE
SUMMER SALAD WITH SWEET TANGY & EARTHY WHITE BALSAMIC & TRUFFLE DRESSING
Ingredients
- Mixed young salad greens
- 5 tablespoons De La Rosa Extra Virgin Olive Oil
- 2 tablespoons De La Rosa White Truffle Oil or Black Truffle Oil
- 2 tablespoons De La Rosa White Balsamic Glaze (adjust glaze to taste)
- 3 tablespoons De La Rosa White Wine Vinegar
- Mozzarella (as much or as little as you like)
- Pinch of De La Rosa Truffle Salt
Directions
Wash, drain and dry salad greens. In a small bowl whisk together all the ingredients to make a uniform dressing. Store in the fridge.
Rip mozzarella into small chunks and add it to the salad, drizzle and mix in the dressing. Add salt to taste. Enjoy.
Leek, Potato & Hazelnut Soup
With Truffle Oil
Ingredients
- 1½ tablespoons butter
- 1 large leek, chopped
- 3 cups chopped potato
- 4 cups vegetable stock
- 1 teaspoon thyme leaves (dry) or 1 tablespoon fresh
- 1 teaspoon salt and freshly ground pepper
- ½ cup toasted and peeled hazelnuts
- De La Rosa White Truffle Oil, to drizzle
Directions
Melt the butter in a large pot. Add the leek and potato, then cover and cook slowly until the leeks have softened. Add the stock, thyme, salt and pepper, and bring to a simmer for 15 minutes. Remove and cool for 10 minutes before pureeing until smooth. Serve steaming hot with a sprinkle of toasted hazelnuts, a drizzle of truffle oil and buttered toast.
Pan-Seared Salmon with Black Truffle Oil
Ingredients
- 4 6-ounce skinless salmon filets
- 2 tablespoons De La Rosa Black Truffle Oil
- Seasoning salt and black pepper
- 1 tablespoon De La Rosa Avocado oil or Grapeseed Oil
Directions
Sprinkle the salmon on both sides ½ teaspoon seasoning salt, and ¼ teaspoon black pepper.
Heat the avocado oil in a large nonstick skillet over medium-high heat. Place the salmon filets in the skillet; cook until browned and the fish flakes easily with a fork, 3½ minutes per side. Drizzle truffle oil over the filets and serve.
If you have any questions or inquiries about De La Rosa truffle products or have interest in organic oils, vinegars, grape juice or award winning wines please contact De La Rosa via email at info@delarosa613.com, visit our website, www.delarosa613.com or call us at De La Rosa 718-333-0333.
