- Simple scrambled eggs or delicate omelets are easily elevated with a few shavings of fresh truffles or a drizzle of truffle oil. The delicate mushroomy taste of the truffle shouldn't be overwhelmed, thus the eggs are prepared with just a few ingredients, such as milk and salt and pepper. Fresh truffles also can be sliced thinly and incorporated into the egg mixture before cooking.
- Classic Italian pasta dishes are composed with few quality ingredients and the pasta is allowed to be the star of the show. But when it comes to a marriage with truffles, the pasta has to share the spotlight. A classic Italian dish from the Piedmont region is the tagliatelle with truffle -- Tajarin trifola. The ribbon-like pasta is cooked al dente and becomes coated with a melange of butter, garlic, sage and salty Parmigiano-Reggiano cheese, only improved when topped with a few shavings of white truffle. Another classic alternative is to replace the tagliatelle with pappardelle, another long pasta, or with gnocchi, little beehives of potato pasta that are equally suited to the rustic sauce.
- White truffles -- tartufo bianco -- hail from Alba in the Piedmont region of Northern Italy, which is also where Arborio rice is grown. This white rice is a staple of risotto, a creamy dish that's made by constantly cooking and stirring the rice while incorporating hot chicken stock into the pot until it is all absorbed, giving the rice its creamy consistency. Once the rice has cooked, white truffles, butter and Parmigiano-Reggiano are stirred in, making for a simple yet flavorful classic regional dish.
- With a myriad of seafood from which to choose, truffles are commonly paired with decadent offerings, such as lobster, scallops and oysters, often accompanied by a buttery or creamy sauce. Chef Lisa Morgan suggested pairing truffles with an oilier fish or one that has a heartier texture, including monkfish, sea bass or cod.
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