Recipies with perigord truffle
|Filets de Cod filets with braised red beetroot, Perigord truffles and salt perfumed with juniper berries and vanilla||Average||134.2||Chardonnay||Saveurs du Monde|
* This information is for illustrative purposes only. Your cooking techniques and products used can significantly change the nutritional values of your recipe.
All About Truffles > Black Perigord Truffle
Contrary to what you might think, "Perigord truffle" is not a reserved designation of origin. It's a variety of truffle, to which the provenance is sometimes added. Many are found in southwestern France, in the Carpentras region and in Spain.
This is the most capricious and most prized of black truffles
Generally round in shape, Perigord truffles can reach the size of an apple, though most often they weigh about 60 g (2 oz.). The peridium is covered in pyramidical scales that range from reddish to black at maturity. Their flesh is firm, purplish-black when ripe, and marbled with fine, white, highly ramified veins that turn red upon contact with air, and black when cooked. They have a powerful intoxicating aroma.
The truffle is rare - finding one is like uncovering a treasure. The person who discovers it, in spite of any skill he has deployed in seeking it out, knows in the end that nature has given him a valuable gift, consenting to reveal one of its well-hidden secrets. For good cooks, a basket of truffles is an exceptional prize, even though some great restaurants may use several kilograms a day at the height of the season. With this "black diamond," the world of flavors opens up movingly and mysteriously.