Whether shaved over a cauliflower velouté or sprinkled atop soft-scrambled eggs, the Burgundy truffle is the at-home chef’s indulgent secret weapon
by LESLIE BRENNER
styling by MARI HIDALGO
photograph by CHRIS PLAVIDAL
Here is an ingredient to wow both gastronome and glamour-puss: fresh black Burgundy truffles. Less pricey than white Italian or black Périgord truffles, their more celebrated and pungent cousins, Burgundy truffles are prized for their beguiling aroma and delicate yet beautiful flavor.
Because they’re best enjoyed raw, shaved over a dish at the last minute, they are a brilliant secret weapon for entertaining. A simple egg pasta with butter and cheese or risotto are classic, but better with truffles. Shave them over a cauliflower velouté soup and you’ve got an easy yet super-elegant first course. Or thinly slice the best scallops you can find, add a drizzle of great olive oil and a smidge of fleur de sel and generously shave a Burgundy truffle over the top. (A one-ounce truffle is enough for six plates.) Garnish with a watercress leaf or three and behold a gorgeous crudo.
Looking for a party more private? Shave a Burgundy truffle over a matched set of tartines topped with buttery soft-scrambled eggs, light a fire in the hearth and tuck into a luxuriously sexy dinner for two. Open that bottle of white Burgundy you’ve been saving for a special occasion: This is it.
Truffles lose their aroma and flavor quickly, and must be purchased from a good source and used within a few days — the sooner the better. We recommend ordering online from Plantin (plantin-truffle.com), a French importer with an office in New York. In season now through late November, Burgundy truffles are $60 for 2 ounces or $240 for 8 ounces, plus about $30 for next-day shipping. Plantin sells truffle shavers as well — a must for tableside drama.
A fresh, black Burgundy truffle from plantin-truffle.com