First, we use truffles very sparingly, and not always truffles themselves. They taste incredibly intense and must be used in the right manner by all means. For example, we often use high-quality olive oil flavored with tartufo and it conveys just the right amount of earthen taste to risotto or a pasta dish.
While the Apennines are best known for truffles in Italy, you find both tartufo nero (black truffles) and tartufo bianco (white truffles) in various areas (zone tartufigene) in the Veneto as well. For example, black truffles come from the Colli Euganei and Colli Berici hills. White truffles can be found in the southern parts, around the Po River Delta, Polesine and Rovigo.
Flavoring risotto with truffles
When cooking risi in bianco, plain risotto rice (take a look at this post to learn more about risotto rice), we add neutral flavors like a few cubes of zucca gialla (yellow butternut squash) and/or wood berries to enhance the truffle taste. You could also add a spoonful of dry white wine while stirring your risotto, and/or a tiny amount of dried tomatoes.
Serve your risotto with scaglie di parmigiano (parmesan slices, or even better, with cubes of Asiago cheese like I did in the picture below) and sprinkle with olio aromatizzato al tartufo. This is the most economical way to get that flavor as often as you like and the right amount of this flavor, neither too weak nor too intense.
With regard to spices, it’s cinnamon and black pepper that best enhance the flavor of tartufo. Use herbs sparingly, but chives, parsley, and above all, tarragon, will work just fine. Also, dried fruit, used sparingly, can enhance your truffle pasta or rice dish, such as uva passa (raisins) or even pinoli (pine nuts).
Cooking pasta sauce with truffles flavor
Here we can prepare a creamier variant than with risotto. For example, I cooked this pasta corta alla salicornia e tartufo – short pasta with salicornia herbs and truffles.
Salicornia is a herb growing on the island swamps of the Lagoon, and sometimes alongside the cultivations and the little canals criss-crossing vegetable gardens on the Lagoon islands, such as Mazzorbo, Sant’Erasmo or Le Vignole.
To prepare your pasta sauce, cook the salicornia herbs in a little bit of water until soft. Fry them in a pan for a few minutes, add cream, a hint of cinnamon, sea salt and black pepper. Add the pasta and flavor your dish with olive oil flavored with truffles. In case you use “real” truffles, use a tiny bit of them (grated) while you heat the sauce with the cream. Garnish with Asiago cheese and flavor with black pepper. I also added a few slices of fried courgettes :-)
By the way – if you would like to know more about Lagoon herbs, I recommend you make a visit to the Serra dei Giardini ! This is a hothouse where you can buy plants, seeds, and also enjoy afternoon tea, breakfast, lunch and dinner.
In 2012, during the Biennale, I went to attend the Festival della Laguna, part of which also took place at the Serra dei Giardini. There’s also a blog dedicated to the 2012 Edition of the Festival della Laguna, click here to view it.
I was an avid visitor at this Festival della Laguna five years ago. While visiting the exhibition hosted by Serra dei Giardini, I first thought about starting a blog on Venice dedicated to its Secret World of Herbs and Spices :-) Take a look at this website, even though it’s five years old. You will find a lot of useful information on the Lagoon islands, their vocation, and of course, farms, orchards and vegetables !0