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At the Napa Truffle Festival master truffle chef Ken Frank of La Toque restaurant described the three best truffles to use in cooking:
- • White truffles are best in October and their flavor is similar to garlic or leek.
- • Burgundy truffles are in season until December. They have a sweet aromatic spicy flavor.
- • Périgord truffles are in season around Christmas through February and are the most pungent.
Here are his tips for using them.
1. Go Mild
Avoid serving or cooking them with foods with acid, spice and sharp flavors
2. Infuse
In raw yolks, creams and custards, cheese, under chicken skin
3. With Starchy Foods
On top of pasta, risotto, pizza, potatoes
4. Lay on the Fat
In sauces, butter or with poultry
5. More?
Try them in a salad with mild ingredients or with seafood, especially with salmon or scallops or lobster cream sauce
Looking to purchase fresh truffles? Come to the Napa Truffle Festival Marketplace on January 16, 2017 at Oxbow Market.
