Summer truffles

30g truffle

A few weeks back, Paul decided that he wanted a truffle. July is not the best time to have that sort of a craving, since the prized black and white truffles are out of season, but we were able to get a cheaper, fresh summer truffle to play with.

Thinly sliced, ready to be put on pizza

 This type of truffle has a slightly crisp texture and just a subtle waft of truffle aroma - a promise of how much better these dishes would be with autumn truffles.

We made pizzas, with good smoked speck, buffalo mozzarella and mushrooms. We put a couple of slices of the truffle under the cheese, and then some more on top just a minute before they came out of the Weber. The slices on top of the cheese had lost most of their aroma, but the slices underneath had imparted some of their earthiness to the mozzarella.

We also made Fonduta Piemontese - a sort of Italian answer to fondue. Cubes of taleggio are soaked in milk until most of it is absorbed, then it is melted in a double boiler with eggs until it is all thick and creamy. I cooked it all a little more than I think is authentic because of Paul's aversion to snotty eggs. Covered with truffle shavings and scooped up on toast it was divinely rich and luxurious - but definitely better kept for a day when the weather is cold and exercise has been taken.