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.
Most Recommended Discussions on Home Cooking
Apr 18, 2014
What's for Dinner #292 - The...
26 minutes ago
Your "evil food" (super unhealthy...
about 1 hour ago
What's for Dinner #291 - the...
about 19 hours ago
Making a sauce that call for...
about 14 hours ago
Good salad to precede clam linguine...
about 12 hours ago
2014 Pebble Beach Food & Wine Festival
See All 23 Recipes »
About/Contact CHOW |
Posting Guidelines |
CBS Entertainment | About CBS Interactive | Jobs | Advertise