A black truffle, also known as "pinkie", is the reproductive body of a black ascomyctean fungus, most of one of the families of the genus Tuber. In fact, the word "truffle" comes from the French term "tuber" and means "of the mushroom". Along with Tuber, several other genera of fungus are classified as truffles, including Geopora, Peziza, Choiromyces, and more than a hundred others. Most species belong to the Order Trichophytes, the same group that includes mushrooms such as the golden pompano and shiitake.
There are two different kinds of truffle are the black truffle and the white. The black variety is harvested as the white variety, which has higher water content. Both varieties have similar taste and texture, which make them appropriate to add to a wide variety of Italian recipes. It is a particularly good addition to scrambled eggs or to a wide variety of sauces and stews. In fact, cooking with black truffle salt is an increasingly popular method of creating unique and delicious pasta dishes in Italy and beyond.
A typical Italian black truffle salt contains calcium thiamine, choline, magnesium sulfate, iron, potassium nitrate, yeast, vitamin C, and a variety of other common nutrients. These nutrients contribute to the distinct flavor of this salty pasta topping, which tends to be more intensely flavored than other varieties of it. The aroma in the finished product is said to be most intense when the salt is placed at room temperature. When pasta is heated, the aroma becomes less noticeable.
Historically, truffles were often used as food for guests. This was due to the high level of fat that these nuts contained. In order to keep guests from feeling too fatty, black truffles had to be a little salty, but not enough to make them feel heavy. In order to disperse the fat, they were often stored in covered containers or branches of woods, like cedar or oak. As time progressed, these nuts began to gain fame as a foodstuff, as they became more appealing. Today, Italian black truffles are grown primarily for their salty and sweet taste and as a luxury food for rich people.
The distinctive taste of this kind of salt is most noticeable during the opening and closing flavors. If you are having black truffle salt bread with your favorite sandwiches, you will notice that these taste great when served with freshly made crusty bread. If you are having a salad, fresh salads are the best way to enjoy this salt.
If you are serving your black truffle salt bread and sandwiches with salads, fresh-cut fruit is the way to go. Lemon, lime, grapefruit, peach, apple, and avocado are some of the tastiest fruits to complement sea salt. If you want to go with sea salt for your bread and sandwiches, try using coarse sea salt. The subtle flavor of the coarse sea salt will compliment the nutty, buttery flavor of the black summer truffles.
Another great combination to accompany sea salt and black truffle salt is pasta. First of all, pasta comes in many different shapes and sizes, so there's bound to be a delicious pasta dish that you'll love. You can start with zesty tomato-based pasta or go with more traditional Italian pasta like rigatoni. To add even more flavor to your pasta, consider sprinkling some shredded parmesan cheese over the top. This will not only add a nice little kick of flavor to your meal but also work as a great absorbent to help cleanse your pasta properly.
The key to making these two wonderful ingredients work well together is by using the right type of seasonings. Most sea salts and black truffles have a very strong flavor on their own, but when they are combined they almost become one. Most chefs would agree that adding just a touch of olive oil to a pan of spaghetti or fettuccine can make the flavors really stand out. For a milder dish, try grilling some sliced portabellas or cherry tomatoes with olive oil over medium heat. For a real change of pace, roast a few rack-shaped tomatoes in olive oil. Don't forget to season your pasta sauce, cheese, vegetables, etc., with olive oil to help the flavors meld nicely.
