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To the uninitiated, they are not much to look at; uneven, wrinkled, black lumps ranging in size from peas to tennis balls. But, to serious foodies and chefs alike these black lumps reside at the pinnacle of culinary legend. They are not particularly attractive to describe either; “the fruiting body of an underground fungus that grows in symbiosis with some varieties of oaks and hazelnut trees; parasites actually that grow near the roots of the trees”.
Tuber melanosporum…
However, this subject of mysterious folklore, gastronomic mystique and powerful passions is of course, Tuber melanosporum. The rare and sublime aroma, the pungent, unmistakable and yet hard to describe flavor; we could only be talking here about one thing – the world’s most delectable and luxurious “fungus” - fresh Black Truffles – the glory of France! Wait, did I say France? I actually meant the glory of East Tennessee! Yes, in the foothills of the beautiful Appalachian Mountains, an extraordinary harvest and agricultural dream is well underway.
At Avanti Savoia, we have always deeply appreciated culinary treasures from family owned farms and small producers that represent patience, skill and a deep respect for land, culture, and, above all, taste. We are incredibly excited to announce the amazing efforts of our (all of the above) neighbor, Tom Leonard of Leonard’s Truffiere. Although, the elusive fungus has long evaded cultivation, Tom grows truffles! Not chocolate candy, but real truffles right here in the USA!
His true destiny…
After over a decade of persistence and vision, Tom’s dream is paying off and you are the lucky winner! Tom is a farmer by his family heritage and a Registered Nurse by occupation. But we predict that it is as one of America’s first truffle farmers that he will realize his true destiny. Tom owns land in the Eastern part of the state of Tennessee (and no we’re not telling exactly where; dastardly truffle robbers, you know?). In time he realized that his farm has soil or terroir and other conditions similar to the truffle growing Perigord region of France.
That was just the beginning; he then needed to condition his soil and plant his hazelnut trees inoculated with the spores of Tuber melanosporum. Although in the past, the French often employed pigs to find the elusive fungus, that job is now mostly accomplished by dogs, some especially bred for the right traits. Tom needed a truffle dog. In a wonderful story for animal lovers, Tom found his dog at an animal shelter. “Bonnie” was as Tom puts it “only a few moments away from the needle.” Perhaps in appreciation “Bonnie” has turned into a truffle dog extraordinaire! Tom’s glad, Bonnie’s glad and so are we!
“Black Diamonds”…
For a limited time only, while the weather cooperates and the harvest continues, Tom Leonard’s fresh, gorgeous truffles are available directly to you through Avanti Savoia. Do not miss this opportunity to experience first hand, these freshly harvested “Black Diamonds”; one of the world’s most distinctive culinary treasures. Click here to go now.
Fresh truffles are best served, well… fresh.
It is reported that there are at least 100 varieties of truffles but, there are only a few that are used in cooking. Fresh truffles are best served, well… fresh. Frozen, canned or fresh can be used somewhat interchangeably, but it is when they are very fresh that they best exhibit both their distinctive flavor and texture. Fresh truffles can be wrapped in paper towels, placed in an air tight container and stored in the refrigerator for up to 5 days. Fresh truffles also freeze well, but the texture changes as the little white veins turn to liquid.
Natural parings with the distinctive truffle...
A little can go a long way as well. It is also important how they are prepared and with what dishes. Foods like rice, risottos, pastas, polenta, potatoes, cheese, cream and eggs are all natural parings with the distinctive truffle. Butter, oil and other fats also help showcase the intriguing flavor. The truffles can help intensify other flavors, but recipes with too many strong flavors would just complicate and perhaps overwhelm what should be the star, i.e. the truffle itself. Generally speaking, about ¼ ounce per serving constitutes a generous portion.
Many chefs prefer to remove the outer skin…
Truffles are best served at their peak of freshness and not really cooked, but rather added to other dishes while they are hot, such as adding shaved truffles to a pasta table side or stirring into egg dishes at the last minute. Many chefs prefer to remove the outer skin or peridium and then slice the truffle into a fine julienne or matchstick pieces. The outer peelings can be chopped and then added to fine sea salt or used to infuse olive oil.
Chef Karen received the nod…
One of the great perks in working at Avanti Savoia is the opportunity to test and sample so many fine gourmet products. So, just a few days ago that meant experimenting with Tom’s fresh truffles. Chef Karen Crumley received the nod as truffle chef, meaning Ben and Chef Joseph got to be the tasters, lucky us. Chef Karen is a graduate of the University of Tennessee Culinary Institute, assists Chef Joseph with classes and teaches her own popular Sushi classes at La Cucina.
Most luxurious of ingredients...
The chef choose to demonstrate 3 dishes to sample this most luxurious of ingredients. First, a serving of toast points topped with a bit of sheep’s milk cheese, a quail egg fried in olive oil and topped with shaved truffle. Next, spinach salad with carrots, pears, some Pecorino/ Romano cheese, truffle slices and dressed with just a little Cassini extra virgin olive oil and Il Borgo Tinello vinegar. Then, per Chef Joseph’s request; smashed, “dirty” baby Yukon potatoes enriched with cream, butter, olive oil, Black Truffle salt, crispy pancetta pieces and yes, more shaved truffles. I bet you wish that you worked here too, don’t you?
Prepare your own fresh truffle dishes…
The next best thing is the opportunity to prepare your own fresh truffle dishes. For a limited time only, while the weather cooperates and the harvest continues, Tom Leonard’s fresh, gorgeous truffles are available directly to you through Avanti Savoia. Do not miss this opportunity to experience first hand, these freshly harvested “Black Diamonds”; one of the world’s most distinctive culinary treasures. Shop Now!
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