My truffle madness week

Actually I don’t like most of the so called high end specialties like oysters, caviar or escargots, but there is one thing I am craving for all year long:

french Truffles – Truffe du Périgord (Tuber Melanosporum)

I am lucky to get them directly imported privately from France every beginning of November and then a week of pure culinary joy begins.

Truffles on eggs, pasta, risotto, bread with butter or salad.

But after one week they should be gone or you choose a method to conserve them. I use to make truffled oil or salt which is one of the easiest ways to elevate your cooking to another level. No recipe needed. Just make sure that the truffles are fresh and clean. Ad truffles to your favorite Salt; finished!

Truffle Salt with Fleur de Sel ‘Reflets de France’

So, if you are not traveling through Italy, Croatia or France you may want to buy some real good truffles in Vienna. Then you should visit the truffle market at Pan e Giardin from Thomas Edlinger in the 3rd district on one of the next Saturdays (Nov. 5th, 12th and 19th 2011).

1030 Vienna