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Ingredient of the week: Truffle

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23 FEBRUARY 2009

Known as black diamonds these rare fungi can be worth more than their weight in gold, with just a few shavings elevating a dish to a whole new level. They can be kept in a cardboard egg box - lending a luxurious aroma to the eggs – or tucked into dry rice. Add to olive oil, which can then be drizzled on risotto for a decadent touch. Notoriously hard to find, truffles were once sought out with trained pigs – now dogs have stepped into the role. In addition to myriad Italian dishes, a sliver or two is also often added to roast chicken, lifting it to Michelin heights.


    

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