Truffle Mania

We purchased a black truffle from Palate Food + Wine and decided to have an all Truffle Dinner. We invited Robert and Darryl over to share the fungus from Italy. We planned to make Risotto with truffles followed by Eggs with Truffles. We talked to Steve at Palate and he said he would join us for dinner an gave us some recipe ideas. Unfortunately he was ill and couldn’t make it. But we did follow his advice, completely changing what we were preparing to make. It was a wise choice; his ideas for cooking truffles were great.

We started with the simplest of Truffle Pasta. Egg pasta, butter, salt, pepper combined with chopped leeks that were slow cooked in butter, sprinkle with chives then shave the truffle over the pasta and  - enjoy!

We then made Scallops with Truffles. We purchased beautiful ones at McCall’s Meat and Fish. We split them in half and put them under the broiler for about 30 seconds on each side. We covered with Chive Oil and served with Brioche Toast. It was delicious. We purchased the Bread from Proof in Atwater Village. The recipe for Chive Oil can be found in our blog June 4, 2011. Click the date to get the recipe.

To complete our Truffle Dinner we had to have Chocolate Truffles for dessert. The best in the city are the caramel filled ones from Valarie Confections. Luckily the small artisanal chocolate maker is near us. It is fun to visit the store and see the chocolate making.