A pinch of these fine shavings of Italian black truffle mixed with quality sea salt adds a luxurious zip to so many savory dishes. Below are 5 good reasons to have this little jar at arm's reach. A little goes a long way so this small jar of Truffle & Salt should last a nice long time.
1. Niki Segnit, author of The Flavor Thesaurus, says infuse any potato dish with the taste of truffle and their harmoniousness is clear. So I tried Truffle & Salt in a potato leek soup last week and she was right. These two earthy flavors played so nicely together that my soup was decidedly less humble than potato leek soups past. Get the recipe here.
Potato Leek Soup with Truffle & Salt
2. Always on the hunt for a new way to roast chicken, I tried Alison Roman's juicy Slow Roasted Chicken with Buttered Tomatoes which she adapted for the New York Times from her new cookbook Nothing Fancy. I used Truffle and Salt rather than her suggested Kosher salt and results were amazing. Fat releases and carries the flavor of truffle and this dish had plenty of it from both the chicken juices and butter. My substitution didn't mess with the fennel, oregano, and tomatoes that give this chicken its soul, and it played up the garlicky quality, which I considered a bonus. The 10 guests I served were not disappointed we were having chicken, again.
Slow-Roasted Oregano Chicken With Buttered Tomatoes by Alison Roman for the New York Times
3. A pinch of the right seasoning can bring out the true flavor of a simple ingredient, which is exactly what happened when I added a sprinkling of Truffle & Salt to a pot full of sautéed Swiss chard. Truffle is a loud flavor, especially black truffle, and especially the Italian kind like the ones in this jar. Add some to celeriac (pureed), cauliflower (roasted), cabbage (boiled), or mushrooms (sautéed) to coax their true flavors to the fore.
4. Do a Google search for eggs and truffle and you'll get 18 million results, confirming just how popular this pair of ingredients is. Riffing on Ina Garten's Truffled Scrambled Eggs, I used plain unsalted butter and swapped a ½ teaspoon of Truffle & Salt for her full teaspoon of salt. It works. It's good. It's a nice change if you're in an egg rut.
Ina Garten’s Truffled Scrambled Eggs
5. I would stop short of mixing Truffle & Salt into anything sweet, but for a salty treat, my friend Steve swears by sprinkling it on popcorn. Fresh popped truffle-and-salt-flavored popcorn, a drizzle of melted butter, a good movie, and a glass of wine? Sounds like a pretty perfect plan.
