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The white truffle — a symbol of gastronomic decadence — whose earthy, musty scent teases the olfactory receptors, evokes images of a picturesque Piemontese forest, the blazing sun streaming through the canopy of trees overhead and gently landing on the softened ground.

Tagliolini with white truffles — the esteemed tuber shaved atop a buttery, rich mound of pasta — is a most beloved dish. Truffle season makes its long-awaited performance during the fall and early winter. At this time of year, I splurge on a small, knobbly nugget to enjoy over pasta, scrambled eggs or a lean, gorgeous steak. The dish reinforces my appreciation for food through the pleasure it induces in me and in those who share the same joy.

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