There is no doubt that truffles are not just for desserts any longer,they can be enjoyed by anyone who wants a delightful treat. And what’s great about these truffles is that you can make them from ingredients that you probably already have in your kitchen.
A truffle has become synonymous with the dessert that is created by rolling out the dough, placing in fruits or vegetables, and baking. The word comes from the French word ‘truffles’ and refers to the fruit covered rolls that were so popular during the Renaissance that it was called ‘truffle pie.’
A truffle is essentially fruiting subterranean ascomycotic truffle fungi, mainly one of the species of the family Tuberous. It is the latter genus, Tuberomerella, that is often associated with the term. Most of us know Tuberomerella as the truffles that we find in the mouth of the Sirens of ancient Greece.
A truffle is actually a fungus that lives on the skin but the best and most flavorful ones are actually found under the surface. This is because these fungi produce a sugary liquid that resembles the juice of a ripe grape.
Truffles are usually classified into two groups,white and black truffles. White truffles are the sweetest while black truffles are the salty ones that are commonly eaten by royalty in Italy.
There are some things that people love better than truffles. For instance, truffles are served in an omelet. A well-done truffle makes an omelet a pleasure to taste. The flavor of this delicacy cannot be matched with any other ingredient and it is also a rich source of protein, which is why it is a good source of energy for our bodies.
Truffles also have high amounts of Vitamin A and Vitamin C that are found in fruits, vegetables, nuts, and seeds. They also contain an important amino acid called glycine, which makes them effective in strengthening the immune system.
Truffles come in a variety of sizes and shapes. The larger and flatter the truffle, the more expensive it is.
However, the best way to find a good truffle is to buy it fresh from the producers and then store it in the refrigerator for a few days until the ascomycotic black truffle salt begins to harden. When it hardens, you can remove the salt and serve it as a snack by scooping it into small pieces.
The ascomycotic truffle salt has a unique color that can be seen when cutting open. The salt crystals have the natural greenish color of the truffle itself but the green tint is due to iron oxide.
Truffles can be found in various shapes and flavors and some are known to have a distinctive texture, so be sure to check the label before buying a product. Since they are naturally occurring on the skin of the truffle fungi, they do not require any special preparation before eating.
For instance, some people like to add a little truffle salt to their yogurt just before serving to make a delicious and nutritious pudding. Other people like to eat it as a dip or spread on bread or crackers.
To use the ascomycotic truffle salt as a dip in your favorite recipe, first cut the stem from a ripe truffle with a sharp knife. This allows you to slice it finely.
Then, take the truffle and dip it in the solution of water and the ascomycotic truffle salt. Let it stand in the solution for a while, stirring constantly. Once it is softened, let it soak in the solution for about 20 minutes before serving.