Dear Chowhounders,I will soon be the proud owner of a 1 ounce fresh black truffle. What say you as to the best recipe in which to use this fine fungus?
I asked a similar question several months back, and settled on a truffled risotto Milanese: http://chowhound.chow.com/topics/5824...
A restaurant we used to visit would put shavings atop an alfredo pasta. It was lovely.
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