Tuesday, June 02, 2009

Cooking Term--Truffle

A truffle is a fungal fruiting body that develops underground and relies on mycophagy for spore dispersal. Almost all truffles are ectomycorrhizal and are therefore usually found in close association with trees. There are hundreds of species of truffles, but the fruiting body of some (mostly in the genus Tuber) are highly prized as a food. Brillat-Savarin called these truffles "the diamond of the kitchen". Edible truffles are held in high esteem in French, northern Italian and Istrian cooking, as well as in international haute cuisine.

White truffles from Alba, Italy, sell at DeLaurenti Specialty Food in Pike Place Market for $4,000 a pound. A medium-size truffle costs approximately $50.
The last time I was in NYC, I had 5 cheese mac-n-cheese with truffles & honestly it's one of the best things I've ever put in my mouth! So delicious.