56 DECEMBER 2018
HANDBOOK
Truffle Primer Plan ahead to get the most bang for your truffle buck.
SERVE
As a rule of thumb, incorporate
Alba truffles into rich foods that
are soft-textured and plainly sea-
soned. Noodles, polenta, eggs, and
risotto are all perfect vehicles for
white truffles. When preparing the
dishes, be restrained in your use of
acid, spice, or salt. Instead, focus
on developing creamy textures
that will coat your palate, carrying
and matching the heady, earthy
fragrance of the truffle.SLICE
Shaving truffles at the table is the
big moment of the meal. A serving
of Alba truffles is about^1 / 4 ounce,
and it should be shaved directly
onto piping hot food that has been
placed in front of your guest. A
serrated slicer is preferable to a
flat blade—it will slice the truffles
evenly, and it has undulating ridges
that help release the truffle’s intoxi-
cating, musky aroma. The serrated
blade also allows the truffle to be
shaved thinly enough so the slices
melt on your tongue.SOURCE
Order white truffles from a pre-
mium supplier, like Rare Tea Cellar
or Regalis Foods. Plan to purchase
at least two ounces, which should
guarantee a single round, plump
truffle that is big enough to
slice. When they arrive, they will
be wrapped in paper towels and
sealed in plastic. Rewrap them
in fresh paper towels and store
them in a ziplock plastic bag, or
set the truffle in a glass jar filled
with Arborio rice, and store in the
refrigerator until ready to serve.Get a Sanelli Ambro-
gio serrated slicer
for the perfect shave.
(RTC Rosewood
Truffle Slicer, $32;
rareteacellar.com)Create a few simple, indulgent meals paced throughout the holidays. For me, that means
wisps of trule melting over soft scrambled eggs with Champagne for Christmas Eve brunch,
homemade White Trule Tagliolini (recipe p. 60) for Christmas dinner, risotto, or trule
arancini as passed appetizers at a holiday party. Here’s how to source, slice, and serve.