Truffle hunting (oink oink, SNORT!), gooey chocolate truffles, and doing the truffle shuffle (I inadvertently have earned the right through this food writing of mine), regardless of what truffles make you think of, the fungal variety, growing underground and snuffed out by dogs and less so now, pigs, are a wonder. Rich, funky, and smelling of things that most people won’t admit to (also male pig pheremones, which is why female pigs are so good at earthing them out), they are the ultimate flavour bomb, making simple things taste amazing with the tiniest bit of work. A small chop, slice or grate will do you just fine, and they will elevate eggs, fried, scrambled or in an omelette, to one of the best dishes in the world. Buttered bread becomes something you might fight your mother for, anything simple with fat and richness (lard works great), with truffles enters a My Fair Lady sort of situation, adopting a smart accent, elegant umbrella and dress.
I love a truffle. Continue reading