daRosario : truffle love

Da Rosario French Fries with Organic Truffle Mayonnaise

2011-07-20T16:47:00.000-07:00

Truffled Sake Lobster Fettucine with Da Rosario Organic Truffle Butter

2011-06-19T18:02:00.000-07:00

From Q & Abe

Our friends from out of town visit and we decide to pull out all the stops and make drunken lobster pasta.

Sake Lobster Recipe:

3 Live and hearty lobsters
A huge, cheap bottle of unfiltered sake (reserve 1/3rd cup for sous viding)
1 tablespoon white miso
1 tablespoon of scallions
a dash of sea salt

Pasta:

Use your favorite homemade recipe or store bought tagliatelle.

Lobster Liver Sauce:

All the livers from the head of your lobsters
2 Tablespoons of DaRosario black truffle butter
1 Tablespoon of lobster broth
A pinch of sea salt
Fresh ground pepper to taste
Scallion Olive Oil Coulis:

1/3rd cup of chopped scallions
1/2 cup of extra virgin olive oil
salt and pepper to taste

We schlep to Chinatown to buy our lobsters and are rewarded with free scallions from the nice fishmonger. When we get home our three lobsters immediately get a wash in cold water. Then, we immerse them in unfiltered sake in a snug container. Next, we mix a handful of chopped scallions with olive oil with an immersion blender, we set the coulis aside as our finishing sauc

Our friend, supermodel and physicist Danielle, assists to roll out the pasta dough and cut it into shape. It takes finesse to catch the pasta when it comes out of the machine, you have to approach the freshly formed shape like a fainting baby, let it fall evenly into your hands and then rest it gently on a flat floured surface.

My secret hope is that killing a drunk lobster is more humane than killing a sober one (probably not though, sorry lobsters). Either way, after eight hours of soaking, we use a sharp knife to quickly sever the lobster's heads from their tails and that kills them instantly.

We will only sous vide the tail. The head and claws are reserved to be boiled and we'll use the broth to loosen up the liver sauce.

Use a pair of scissors to cut down the belly of the tail until you reach the end flippers. If the tail moves, SCREAM, but relax, it's just muscle memory--- the lobster is dead. Pull the meat out by massaging your thumb along the shell with a lot of pressure to get the meat out. Take your time.

Reserve the lobster livers in a separate bowl and remove the clear intestines. Clean up immediately, or else the clear lobster blood will coagulate and turn into something we've dubbed "sea glue" (which will be super hard to remove).

Lobster tail, scallions, sake, salt, and miso in a bag for sous vide.
We vacuum seal our lobster tails in with sake, miso, sea salt, and scallions. It goes into the sous vide at 59.5°C for 15 minutes.

We use real truffle butter in the liver sauce.

Meat Jacuzzi's temp flux'd b/c we put our bag in.

While the tails go vide, we simultaneously do the following three actions: make the liver sauce, boil the other half of the lobster, and cook our pasta.

All of the livers are put into a small saucepan with two tablespoons of DaRosario's Black Truffle Butter. We whisk the sauce with a spoon until the butter melts and it's uniform. Next, we put in a touch of our lobster stock (more like lobster water) from our boiled lobsters to thin out the sauce a little. Finally, we add salt and pepper. Our fresh pasta is thrown into boiling salted water for two minutes, we stir and strain. We portion the pasta into bowls and immediately spoon the truffled liver sauce on top.

Our sous vided lobster tails are firm but lightly springy to the touch. We give the meat a quick run under the knife and distribute them into the pasta bowls and toss.

Roughly chop the lobster tail after taking it out of the sous vide.
Finally, we drizzle our scallion oil on top and serve! In the picture below the coulis is already mixed in and we garnish lightly with chopped raw scallions.

The result from all of our hard-work is mind-blowing. I had really bad memories of laboriously chewing on overcooked (expensive) lobster and this dish eradicated all of them from my mind. The lobster meat had a very complex sweet flavor and it's texture was as delicate as a grape. We all inhaled our plates and we don't think our guests, Danielle and Sam, minded the wait.

Done and yum.

Da Rosario USDA Organic White Truffle & Black Truffle Mayonnaise

2011-03-21T05:17:00.000-07:00

Newest Addition to Only Line of Products Available in U.S.
Made With Real Truffles – Not Synthetic Flavorings or Additives

NEW YORK, N.Y. – March 21, 2011 – Da Rosario, the country’s only line of USDA 100% Organic truffle products, today announced two new additions: White Truffle and Black Truffle Mayonnaise. Made from USDA Organic soy mayonnaise and the company’s proprietary USDA 100% Organic white or black truffle EVOO concentrate – loaded with real, organic White or Black truffle pieces you can actually see – Da Rosario USDA Organic White and Black Truffle Mayonnaise is the only product of its kind on the market today.

“Da Rosario USDA Organic White and Black Truffle Mayonnaise is perfect for seafood restaurants, steak and burger houses, French bistros, New American cuisine, upscale sandwich shops, caterers, food production, French fry shops and up scale hot dog/sausage shops,” says Rosario Safina, founder of Da Rosario Organics. “It brings new life to comfort food, and an exciting new discovery for customers.”

Used as a condiment with quality burgers, roast chicken, hand-cut French fries, sandwiches like roast beef, roast pork, or roast turkey – even sushi, hand rolls and negimaki – Da Rosario USDA Organic White and Black Truffle Mayonnaise offer a quick, easy way to step up traditional dishes. Used in the prep, the products can be used to ramp up lobster rolls, seafood salads, deviled eggs, dressings, chilled sauces and dip for crudités and canapés. As a cost-effective measure, the products can be diluted with homemade organic mayonnaise to create dips, or impart a more subtle flavor.

Already, restaurants have seen how Da Rosario USDA Organic Truffle Mayonnaise drives business. Terrance Brennan, Chef-Proprietor of Picholine and Artisanal, serves Da Rosario USDA Organic Black Truffle Mayonnaise as an accompaniment for his grilled cheese stuffed with brie and exotic mushrooms. “It’s the second-best seller at lunch. People ask for extra mayonnaise to dip their fries.”

“Da Rosario USDA Organic Black Truffle Mayonnaise is one of our top 5 sellers after only 6 weeks on the menu, with over 60 orders every day on the weekends,” said Omer Shorshi, Partner at Pommes Frites in New York.

Today, Mayonnaise is the #1 selling condiment in the country. Sales of mayonnaise—in both total sales and units sold – dwarf both salsa and ketchup. According to SymphonyIRI Group, a market research firm in Chicago, more than 396,376,100 units of mayo were sold in the 52 weeks to Sept. 5, 2010, generating more than $1.258 billion in sales, compared with 271,312,400 units of salsa for $764,299,900, or 256,891,700 units of ketchup for $481,278,800. “Flavored mayonnaise is the new salsa,” said Safina.

Packed in 2.5oz retail units and 2 lb. food service tubs, Da Rosario Organic White and Black Truffle Mayonnaise must be kept refrigerated for an 8-month shelf life.

For information on Da Rosario, please visit www.darosario.com or call Rosario Safina at (212) 226-8572.

ABOUT DA ROSARIO
Da Rosario’s creator, Rosario Safina, has been the driving force behind the popularization of truffles over the past 20 years. In 2002, Safina published the first book in the U.S. dedicated to this luxury item, “Truffles: Ultimate Luxury, Everyday Pleasure,” establishing him as the noted authority on the subject. Safina has appeared and been featured in outlets including Martha Stewart Living, CNN, Fine Living, Emeril Live, Good Morning America, The New Yorker, The Genuine Article with Gordon Elliott, and NPR. With Da Rosario, Safina brings the purity of organic ingredients to his passion for truffles with the launch of the first-ever USDA 100% organic truffle line. Da Rosario organic truffle products are an official product of the Food Network’s Iron Chef pantry and have been featured in outlets including Food & Wine, InStyle, People, EW.com, Everyday with Rachael Ray and CBS’ “The Early Show,” among others.

daRosario in Organic Spa Magazine

2010-12-05T07:42:00.000-08:00

ORGANIC ENVY: Truffle-icious
By Ellen Swandiak
November 1, 2010

daRosario in VIV Magazine

2010-11-13T13:21:00.000-08:00

The Truth About Truffle Oil
HEALTHY EATING
November 8th, 2010

If we were going to buy gold dust, we’d want it to contain actual gold — and we feel similarly about truffle oil. Considering that the exotic fungi sell for as much as $2,200 a pound, it’s probably not entirely surprising that almost all so-called truffle oils are created by mixing olive oil with synthetic compounds that seek to duplicate the distinctive aroma and flavor of truffles. When The New York Times published a story a few years ago by an acclaimed San Francisco chef revealing the “hocus-pocus” in truffle oil, readers were so dismayed that food critic Frank Bruni responded with a blog post assuring readers that a little truffle oil — or, as he said, “oil of truffle-mimicking chemicals” — still had its place. Used sparingly, he said, it was wonderful on popcorn or scrambled eggs.

Now we can tell you about a truffle oil that’s the genuine article. That would be from Rosario Safina, a New York City-based truffle dealer whose company, daRosario Organics, sells truffle honey, truffle salt and seasonings, truffle butter and truffle oil that contains actual bits of truffles. About 18 months after the Times printed its original story about “phony” truffle oil, it posted an update, reporting that the daRosario truffle oil presented an “authentic alternative.”

To search out true truffle oil, Safina advises looking for the words “organic white [or black] truffles” in the ingredients list and the USDA Organic seal on the label. “Truffles are organic,” he says, “and the organic seal is the only way to tell you have the real thing.” (Our old bottle of Trader Joe’s White Truffle Oil says “infused with white truffles aroma.”)

When we met Safina at a food show, he gave us a few products to sample, including his decadent truffle butter. (While you can find links to online grocers for Safina’s other products at darosario.com, the truffle butter is available only locally to lucky New Yorkers at a few gourmet shops and through freshdirect.com for $13.49 per 2-ounce jar.) Safina also sent us home with a simple, elegant recipe: Cook fresh fettuccine or taglietti in well-salted water. Drain, but leave some water clinging to the pasta. Immediately mix with the truffle butter and sprinkle with fresh-grated Parmesan cheese. The dish, we’re happy to report, was absolutely sublime, and the perfect thing to serve for our first home-cooked meal in a budding romance.

Though that romance wilted, we nonetheless fell in love with the truffle oil and, as Safina suggested, we’ve been using it judiciously as a condiment, a few drops sprinkled on grilled vegetables or fish, macaroni and cheese, and on a freshly made pizza with thinly sliced potatoes, sage and ricotta cheese. Safina also recommends a light salad of fresh baby spinach leaves, button mushrooms sliced paper thin with a potato peeler, shards of Parmesan cheese, a squeeze of fresh lemon juice and a teaspoon of white truffle oil. (Meat eaters can add a tablespoon or so of crumbled pancetta.) What not to do, however ardent your love of truffles and extravagant your budget, is to cook with a couple of tablespoons of truffle oil instead of, say, olive or canola oil. The flavor will absolutely overpower the dish. Drizzle — don’t pour — on freshly prepared foods as a finishing seasoning.

At about $26 for 8 authentic ounces, truffle oil is a luxury we’ve been enjoying if not every day, then a couple of times a week. What’s your favorite luxury food?

da Rosario 100% USDA Certified Organic Truffle Products Featured on Food Network “Iron Chef America”

2010-10-20T08:10:00.000-07:00

Watch the Video HERE!

The Only Truffle Products Available in U.S. Made With Real Truffles,
Not Synthetic Flavorings

NEW YORK, N.Y. – October 20, 2010 – On September 12th, 2010, DA ROSARIO 100% USDA certified organic truffle products were featured on the Food Network hit show “Iron Chef America” (viewers: 2 million) as the featured secret ingredient in “Battle Truffle.” A long time staple of the “Iron Chef America” pantry, da Rosario products played the starring roll in Kitchen Stadium in this episode as chef Naomi Pomeroy of Portland’s Beast challenged resident Iron Chef Jose Garces in the head-to-head battle of earthy delights.

“We’re pleased that Food Network and “Iron Chef America”, influential players in the food world, chose to feature our products, made with 100% USDA certified organic real truffles, instead of other so-called truffle oils, which are typically made with a chemical additive,” said Rosario Safina, founder of da Rosario. “Today’s consumers demand to know what’s in their food. They expect top chefs and media brands to feature products that not only taste great, but are made from the purest and safest ingredients.”

da Rosario 100% USDA Certified Organic White and Black Truffle Butters, Truffle Oils, and Truffle Savory Seasonings were provided to the chefs. While chef Pomeroy impressed judges with her truffle menu of delicacies including bacon-wrapped sea scallops with black truffle vinaigrette, Iron Chef Garces reigned supreme with his creativity in dishes including truffled and sliced Wagyu sirloin with truffled egg and truffle salad.

da Rosario organic truffle products retail for $11.99 – $45.00 and are carried nationally by Earthy.com and Murray’s Cheese. For information on da Rosario, please visit www.darosario.com or call Rosario Safina at (212) 226-8572.

ABOUT DA ROSARIO
da Rosario’s creator, Rosario Safina, has been the driving force behind the popularization of truffles over the past 20 years. In 2002, Safina published the first book in the U.S. dedicated to this luxury item, “Truffles: Ultimate Luxury, Everyday Pleasure,” establishing him as the noted authority on the subject. Safina has appeared and been featured in outlets including Martha Stewart Living, CNN, Fine Living, Emeril Live, Good Morning America, The New Yorker, The Genuine Article with Gordon Elliott, and NPR. With da Rosario, Safina brings the purity of organic ingredients to his passion for truffles with the launch of the first-ever USDA 100% Organic truffle line. da Rosario organic truffle products are an official product of the Food Network’s Iron Chef pantry and have been featured in outlets including Food & Wine, InStyle, People, Everyday with Rachael Ray and CBS’ The Early Show, among others.

Rosario Safina in Serious Eats

2010-05-27T14:00:00.001-07:00

Meet & Eat: Rosario Safina
May 27, 2010

Rosario Safina in the Daily Beast

2010-05-21T07:37:00.000-07:00

5 Things You Didn't Know About Truffles
May 21, 2010

Rachael Ray Thinks Da Rosario is Yum-O!

2010-03-22T10:09:00.000-07:00

Check out chef Eli Kirshtein preparing Cured Char with Truffled Cauliflower Sauce on NBC’s “LX New York”!

2010-02-12T07:01:00.000-08:00

Eli's LX New York Segment

Check out the da Rosario line in New York Magazine’s gift guide!

2010-02-05T12:55:00.000-08:00

Check out chef Eli Kirshtein talking about da Rosario on FOX's "Good Day New York"

2010-01-27T14:40:00.000-08:00

It's the secret behind his decadent Truffled Mac N Cheese recipe!

Click here to watch: http://www.myfoxny.com/dpp/good_day_ny/good_day_cafe/100127-mac-and-cheese-recipe-from-eli-kirshtein

da Rosario Organic Oils make E! Online's Holiday Gift Guide

2009-11-23T14:11:00.001-08:00

By Sherri Rifkin

2009-10-25T16:44:00.000-07:00

Top Chef Eli Kirshtein names da Rosario his fave on iVillage

What's your favorite ingredient to cook with?

I go through phases but I always have da Rosario white truffle oil and a high quality Banyuls vinegar on hand.

Rosario Safina featured on The Daily Beast

2009-09-27T08:43:00.000-07:00

The Daily Beast features Rosario as its newest Buzz Board Insider for Food:

daRosario in PEOPLE Magazine

2009-09-09T15:17:00.000-07:00

September 14, 2009 Issue

da Rosario Recipe from Celebrity Chef John Delucie of the Waverly Inn

2009-06-03T08:26:00.000-07:00

Celebrate National Grilled Cheese Month with Truffled Grilled Cheese

2009-04-10T13:09:00.000-07:00

To celebrate National Grilled Cheese Month, da Rosario will offer a special truffled grilled cheese recipe every week throughout the entire month of April. da Rosario brings truffle indulgence to comfort food by upgrading everyday meals with real, yet affordable, truffle flavor. Our first recipe in celebration of National Grilled Cheese Month is:

Grilled cheese with camembert, black truffle butter and sliced pear

2 slices of whole wheat bread or brioche bread
Enough thin slices of camembert to cover one slice of bread
1 tablespoon of sweet butter
1 teaspoon of da Rosario USDA 100% Organic Black Truffle Butter
1/8 of one small pear of your choice

Instructions: Make sure the pear is peeled, all seeds and tough inside is removed. Slice the pear into paper thin slices. Keep on the side.
Heat your sauté pan on medium. Butter the sides of the bread that you will place down in the sauté pan. Once they are lightly browned, on each slice of the bread add the cheese and add ½ tablespoon of the da Rosario USDA 100% Organic Black truffle butter on both inside slices on the bread. Add the sliced pears on both slices of the bread. Close the sandwich, press it down with a spatula and put the heat on low and cover for a few minutes. Remove the lid, turn off the heat and with the remaining black truffle butter spread on top of both sides the sandwich and put back into the pan for another minute. Take the sandwich out and cut into four squares and serve.

Delicious Living magazine featured da Rosario’s white truffle savory seasoning as their monthly indulgence

2009-04-10T09:25:00.001-07:00

Rosario Safina in the New York Post

2009-03-09T13:27:00.000-07:00

da Rosario’s founder, Rosario Safina, is featured in Crain’s New York Business

2009-02-12T07:06:00.001-08:00

Check Out da Rosario’s Organic Acacia Honey with White Truffles in AM New York

2009-02-09T14:42:00.000-08:00

da Rosario Celebrates the Year of Affordable Luxury

2009-01-27T08:10:00.000-08:00

FOR IMMEDIATE RELEASE

Media Contacts:
Baltz & Company
Chloe Mata Crane/ 212-982-8300 x104 / cmcrane@baltzco.com
Ilana Alperstein / 212-982-8300 x103 / ialperstein@baltzco.com

da Rosario Celebrates the Year of Affordable Luxury
10 Ways to Splurge Smarter in 2009: Truffle Indulgences Meet Comfort Food

NEW YORK, N.Y., January 8, 2008 – Truffles may seem like an unattainable treat, with the price of fresh truffles reaching as high as $4,000 per pound in 2008, but now home cooks can affordably indulge without breaking the bank. Truffle products including oils, honeys, butters and seasonings offer ways bring home the essence of truffles, minus the hefty price tag.

da Rosario products are the first and only 100% USDA certified organic truffle products on the U.S. market, and have already gained a cult following from chefs and gourmet retailers nationwide for their affordability and pure truffle flavor, in contrast to their synthetic imposters. Upgrade everyday meals on a budget with real truffle flavor in classic and comfort food dishes.

da Rosario’s “10 Ways to Splurge Smarter with Truffles in the New Year” include:

USDA 100% Organic (White & Black) Truffle Flavored Olive Oil
1. Whisk into your favorite salad dressing.
2. Stir into almost any cream soup.
3. Brush over cheese for an aromatic and gooey grilled cheese sandwich.
4. Drizzle into the center of a chicken pot pie while warm.
da Rosario’s USDA Organic Savory (Black & White) Truffle Seasonings
5. Sprinkle over scrambled eggs for a decadent breakfast treat.
6. Sprinkle over NY strip steak and let melt into the juices before serving.
da Rosario’s USDA 100% Organic White Truffle Butter
7. Mix into your favorite mashed potatoes recipe for an added intensity.
da Rosario’s USDA 100% Organic Acacia Honey with White Truffles
8. Brush over grilled pork chops before sprinkling with sea salt.
9. Drizzle over pear slices and shaved Parmigiano-Reggiano.
10. Drizzle over vanilla ice cream for an original take on a classic dessert.

For more recipes and information on da Rosario, please visit http://www.darosario.com/ or call Ilana Alperstein at 212-982-8300 x103.

ABOUT DA ROSARIO
da Rosario launched the first-ever USDA 100% Organic truffle line, which combines the purity of organic truffles with high-quality ingredients including organic olive oil, butter, and Acacia honey, among others. da Rosario’s creator, Rosario Safina, has been the driving force behind the popularization of truffles over the past 20 years. In 2002, Safina published the first book in the U.S. dedicated to this luxury item, “Truffles: Ultimate Luxury, Everyday Pleasure,” establishing him as the noted authority on the subject. Safina has appeared and been featured in numerous outlets including Martha Stewart Living, CNN, Fine Living, Emeril Live, Good Morning America, The New Yorker, The Genuine Article with Gordon Elliott, and NPR.

da Rosario’s Organic Acacia Honey with White Truffles featured in the Washington Post

2009-01-21T14:42:00.000-08:00

Click here for the full story: http://www.washingtonpost.com/wp-dyn/content/article/2009/01/19/AR2009011901228.html

Holiday Features: da Rosario

2008-11-19T11:40:00.000-08:00

Check out da Rosario’s holiday features in Plenty magazine, Luxury Las Vegas magazine, and on AOL’s Luxist.com.

Holiday Flavors: da Rosario’s USDA 100% Organic Acacia Honey with White Truffles

2008-10-31T14:53:00.000-07:00

da Rosario introduces USDA 100% Organic Acacia Honey with White Truffles to retailers across the country, just in time for the holiday season. Our truffled honey is a simple but unique new find for food lovers, and offers an easy way to add elegance to holiday entertaining. Try it glazed over a roasted pork loin, or drizzled over Parmigiano-Reggiano and pears – you'll find the earthy sweetness complements a variety of savory and sweet flavors.

a da Rosario family favorite – Spoon the golden truffled honey over vanilla ice cream for an original take on a classic dessert.

Rosario Safina on "Food Talk with Mike Colameco"

2008-10-30T12:06:00.000-07:00

Click here to hear da Rosario's founder, Rosario Safina, talk truffles with culinary expert Mike Colameco on WOR Radio.

http://www.wor710.com/topic/play_window.php?audioType=Episode&audioId=3025945

da Rosario Introduces USDA Organic Savory Truffle Seasonings

2008-09-10T14:26:00.000-07:00

da Rosario is excited to introduce USDA Organic Savory Truffle Seasonings, made with 100% organic truffle flavoring and pieces of truffle harvested from Italy’s only organic land in Umbria. Offering an instant upgrade for the kitchen and table, the seasonings can be used to infuse luxurious flavor into a variety of foods like mashed potatoes, salads, grilled cheese, and roast chicken. The seasonings are available with both black and white truffles.

To bring the pure flavor of these savory truffle seasonings to your home, try:

Truffled Poached Eggs: Make two poached egg, place in bowl and add a pinch of Black Truffle Savory Seasonings and cover for one minute, then serve.

Baked Truffled Potato: Bake the potato, and fork-split open (crosswise). Add 1/2 tablespoon of butter and a pinch of White Truffle Savory Seasoning. Close potato and serve.

Grilled NY Strip Steak: Grill a steak to medium, place on a plate and sprinkle with Black Truffle Savory Seasonings. Then tilt the plate to let the juices run to one corner, and use a teaspoon to scoop up the juices and pour over the top of the steak, helping the truffle salt melt into the meat.

ForbesLife Find of the Day: da Rosario

2008-09-02T11:28:00.000-07:00

Da Rosario’s Organic Truffle Oil Gift Set was just featured on Forbes.com as the “ForbesLife Find of the Day.”

Click here for the full story: http://blogs.forbes.com/findoftheday/2008/08/post.html

The Birth of True Truffle Oil

2008-04-20T17:16:00.000-07:00

Check out the da Rosario Organics in the May/June 2008 issue of La Cucina Italiana Magazine.

See what Nancy Dacey wrote about da Rosario organic oils in Westchester County Business Journal: http://www.westfairinc.com/Dish/

Truffle Aroma – The Truth at Last

2008-04-04T06:28:00.000-07:00

By Dr. Sandro Silveri Agriculturalist & Mycologist

Taxonomic classification of truffles: ( Eriksson O. E. , et al. )
Division : Ascomycota
Class : Pezizomycetes
Order: Pezizales
Family : Tuberaceae
Kind: Tuber

“Tartuffe”, Molière’s comedy on stage in 1664 for the first time, is a satire against hypocrisy.
By describing the protagonist’s perversions, the author wants to criticise hypocrisy and the fanatic morality of the influent people of the royal court, which was centred on religious practices and faith.
This satire attracted fierce criticism and Molière defended himself saying that he only wanted to attack false devotion. Only in 1669 the king allowed the comedy to be put on stage with the title of “Le Tartuffe ou L'imposteur”.
In ancient French language the name Tartuffe meant both truffle and a dishonest person. The child of a poor family, the protagonist of the comedy was a dishonest man who used hypocrisy to reach his goals, being deprived of economic means.
As the author wrote: having few means and a lot of ambitions, being deprived of all the gifts that were necessary to meet his requirements honestly and being resolved to do that at any cost, he chose hypocrisy (“Lettre sur la comédie de l'Imposteur”). The scholar Giovanni Macchia wrote: The Tartuffes can be found in those societies that are ready to accept them.
Today we could rewrite Molière’s comedy with a new protagonist “the false truffle aroma”, but with a difference, hypocrisy is not its choice, and Giovanni Macchia’s statement about society is still applicable.

I was born and brought up in a rural society where I had the chance to fill my nostrils with the true smell of truffles that came from the ground, satisfy may taste with just-harvested truffles and admire the work of dogs when they looked for truffles and found them from underground. Unfortunately, only few people had this chance. Many young people do not know and will never know what the true smell of truffle is like, something very different from the stuff that industrialisation and technology have developed and applied to a variety of foods.
Around the mid-seventies, truffle gatherers and a number of restaurant owners discovered by chance that some foods have a special characteristic: if they are stored in a closed environment together with some kinds of fruits, they absorb the smell and taste of the latter. Some people understood that this phenomenon may be turned into a profitable business and started its exploitation.
This secret was unveiled soon, however, and food transformers and a number of chemists became interested in this phenomenon. It was in the early eighties and what used to be a precious asset of agriculture, a source of income for rural populations and an edible satisfaction for the rest of population, became interesting also for chemical researchers and businessmen involved in the production of food seasonings and aromas.
What consumers appreciate in truffle is its smell, more than its taste. Dogs can find it from underground because of its smell, a combination of aromatic substances that arise during growth and that are released from the fruit only when it is ripe.
Although our era is characterized by remarkable scientific revolution in all sectors, when we speak of truffles we may still use the expression “truffle, an unknown fruit". Leaving aside the reasons why several aspects are still unknown, we can state that one of them is the aromatic characterization of the various species. We know that there are several aromatic components contributing to the typical smell and taste of each species, that the same molecules may be present in different species and/or may prevail over the others, but unfortunately we do not have a complete, final knowledge of the matter.

Among the molecules present and/or prevailing in different Tuber species, the most typical one is a hydrocarbon, especially available in white truffles, which attracts most attention because of the profitability of this business and of the economic interest that pushes men to find that “something” that may release them from the dependency on nature and of the amount, now quite limited, of natural produce.
In a race for commercial deals, it is imperative to work out a mixture and/or identify one or more molecules that reproduce the smell of white truffle.
No one is willing to use true truffle, because it is too costly and too limited in quantity. Everyone tries to find something reproducing the aroma of truffle without using true fruits or using them in small quantities, so that production is not limited and profits may go higher. No matter if this means cheating consumers and even worse if public health may be endangered. On the other side, this is not the first cheat to consumers nor the first time that foods are prepared with unhealthy ingredients.
Business interest is not limited to producers and/or entrepreneurs, but it involves researchers and chemists, who in most cases get interesting gains from their findings while staying in strict incognito for a pretty long period of time, although those laboratory findings are far away from any idea of truffle smell.
All this happened up to the mid-eighties, until researches had to share their knowledge with aroma processing industries which in the meantime had grown commercially and conquered the market little by little.
I have been involved in truffles for thirty years now, covering any aspects from species identification and study, to micorization, truffle cultivation, processing techniques and technologies and study of new products and applications, always with a scientific approach.

In the mid-eighties I demonstrated that natural products could be obtained by exploiting the extreme instability of aromatic molecules characterizing the most important Tuber species, and by using the absorbing capability of different foods and/or raw materials, especially if they contain lipids and amino acids. Driven by the boldness of young age and by a spirit of competitiveness, I pioneered the formulation of a lyposoluble aromatic basis of synthetic origin, that resembled the smell and taste of white truffle quite closely. This was certainly the best formula ever worked out, especially if used not in a too high concentration. What was going to be a challenge to me, was also– and still is – a source of inestimable and unlimited income for others.
Several people started reproducing the taste of white truffle in laboratory and add it to any food to confer them the truffle aroma. I was astonished when seasoning manufacturers, asked whether their product was black or white truffle aroma, answered “it’s truffle aroma”, showing great superficiality and deep ignorance. This was another challenge to me as a young man. So, in a relatively short time I worked out a lyposoluble aromatic mixture that tasted laboratory-made black truffle to please all those who were already applying the first laboratory finding.
Time went by and the use of laboratory-processed stuff to season foods of any kind, where true truffle was used in a limited if not null quantity, was spreading and concentrations were steadily increasing, which worsened the taste and health of food. Now all truffle-aromatized foods have the same terrifying stink of hydrocarbon and sulfur-based substances. When these foods are consumed, they provoke a sense of vomit – obviously depending on the individual sensitivity and the quantity of food swallowed – which is natural due to the characteristics of molecules and their low digestibility.
No one can now afford to say that the substances used to aromatize vegetable oil seasonings and several other foods have a natural origin or come from vegetable or animal raw materials without saying something hypocrite or mischievous.

I am ready to demonstrate the non-authenticity of truffle aroma, not to mention the non-conformity of labels that can range from mischievous publicity, to cheat or fraud.
The aromatic composition of truffle is still mysterious because it is made up of a mixture of various substances such as proteins, amino acids, sulfured compounds and many other things. Besides, this subject is little studied due to its complexity and the fact that no industrial company has ever invested in R&D and there are few researchers and/or universities that are interested in it. In addition, companies have been involved for twenty-five years in the most characterizing compound of the aromatic fraction of truffle, that we find in all Tuber species but especially in white truffle (Tuber magnatum Pico) and precisely Bis(methylthio)methane
(CH3SCH2SCH3), synonyms: Dimethylthiomethane , Formaldehyde dimethyl mercaptal.
It is also true that truffle contains the molecule of Bis(methylthio)methane, dimetilsulphide
(CH3 – S - CH3) and several other molecules, but these are mixed with proteins, amino acids and many more things of natural origin that confer on truffle that special, unmistakable smell and taste. This is not true when the same molecules, obtained with a wide range of different systems, are mixed with other substances to try and reproduce our precious underground mushroom.
Time and glory go by, only the eternal things that rest in nature and in human beings remain. Recently I have come back to my first research finding which allowed me to fix that unstable and volatile substance that had to enrich foods with that true truffle aroma, although only in smell.
To produce a lyposoluble white and black truffle aroma distinctively with no need of chemical processes and/or using substances other than truffles is no longer impossible. I have developed a process and system that can make the aromatic fraction of truffle quite stable, especially that portion of the aromatic fraction that is extremely volatile.

I have managed to recover truffle smell and taste quite totally and also to diversify their concentration. Obviously, production is not unlimited because it depends on the availability of mushrooms – yes, let’s say mushrooms because I can get the same result with boletus mushrooms too.
This important chance I have given to a farm in Umbria, which has worked for years under a controlled regime of organic agriculture and where I have applied the production of lyposoluble aromatic substances that taste of white truffle (Tuber magnatum Pico), black truffle (Tuber melanosporum Vitt), boletus mushrooms (Boletus edulis and its group) and that is certified as organic agriculture produce according to EC rule 2092/91 and NOP-USDA ORGANIC .
The time has come to make any possible effort to increase the cultivation of mushrooms, especially truffles, so that foods can not only smell of, but bear the aromatic fraction of natural truffle. However, truffles must be gathered from the ground correctly, with the help of dogs and not in an indiscriminate way, so that species can reproduce themselves and our future generations can inherit natural products and not only the worst things that man can obtain in laboratory.
Speaking of truffles may go on infinitely. So, let’s to conclude this short information with a promise: I will come back to it shortly.

da Rosario Organics at BioFach 2008

2008-03-03T15:13:00.001-08:00

Some 46,500 trade visitors (2007:45,469*) streamed into the Exhibition Centre Nuremberg from 21-24 February to source information about the world market for organic products and natural personal care. The internationality of the attendance rose by 4 points to 37 %. The trade visitors came from about 120 countries: after Germany mainly from Austria, Poland, the Netherlands, Italy, France, and the U.S. Stricter admission requirements and their intensive control ensured another increase in the quality of attendance. The visitors were impressed by the rich, enjoyable and innovative products of the 2,764 exhibitors (2007: 2,547*). A good two thirds of them came from abroad. “Where organic people meet! The entire industry – national and international – visited Nürnberg for four days. Highly satisfied exhibitors and visitors, an inspiring and dynamic industry. BioFach and Vivaness were extremely successful again in 2008,” says Claus Rättich, Member of the Management Board of NürnbergMesse.

Rosario Safina of da Rosario Organics attended the event and was proud to be the only one presenting Organic Truffle Products.
“The oil was a real success,” he explains, “and everybody is looking forward to trying the organic truffle butter, organic truffle homey and organic truffle salt that I will introduce on the market at the end of March.”

To cook or not to cook truffles

2008-02-18T05:23:00.000-08:00

From Rosario Safina’s book Truffles, Ultimate Luxury Everyday Pleasure

Fresh white truffles should never be cooked. They should be warmed, though; gentle heat brings out their intoxicating fragrance, but too much will destroy it. That is why white truffles are usually shaved or grated over a plate of warm pasta, or another dish, after it is set in front of the diner – the better to swoon over them.

Black winter truffles can be served raw, sliced paper-thin and incorporated into saldas, for example, but their flavor is usually enhanced when they are warmed or cooked. Long cooking is not generally advised, however, because it will mute their perfume.

Although summer truffles are sometimes cooked, they are their best raw or just warmed. And because they don’t have the overpowering fragrance of white or black truffles, they really should be used in generous amounts. Some chefs boost the flavor of summer truffle dishes by adding truffle juice or garnishing them with truffle oil. Summer truffles are especially good in salads, sliced paper-thin in a shower over dressed greens and tossed with them so they absorb some of the vinaigrette.

Truffles have a remarkable affinity for a wide variety of foods, including some of the most humble. Eggs are one of the most notable, and both black and white truffles appear frequently as their companions. Perhaps because they grow underground, thy pair well with root vegetables, from lowly parsnip to potatoes – potatoes and truffles are one of the most satisfying pairings of all. But veal, scallops, and lobsters, as do certain cheeses – Parmesan and Taleggio, for example – which echo the pungent, earthy flavor.

Although Colette preferred her truffles whole, in noble splendor, even she agreed that they benefited from some fat: “a score or so of smallish strips of bacon, fat, but not too fat, which will give body to the stock (in which the truffles cook).”
Fat, from bacon to cream or butter to foie gras, always brings out the flavor of other ingredients. Grated or sliced black truffles simmered briefly in heavy cream make a delicious sauce, and whole black truffles can be wrapped in pork belly or pancetta before they are baked or roasted. Classic sauce perigueux often contains foie gras in addition to black truffles that give it its name.

Bresaola with Black Truffle Oil

2008-02-11T12:47:00.000-08:00

Recipe from Rosario Safina’s book Truffles, Ultimate Luxury Everyday Pleasure

Ingredients:

6 to 8 ounces thinly sliced bresaola
1 to 1 1/2 tablespoons da rosario organic black truffle oil
fleur du sel or other coarse salt (optional)
coarsely ground black pepper
2 tablespoons minced flat-leaf parsley

Arrange the bresaola “flower petal” fashion, overlapping the slices slightly in the center as necessary, on 4 salad plates. Drizzle with the truffle oil, and sprinkle with a little fleur de sel, if using. Season with coarse black pepper, garnish with the parsley, and serve at once.
Serves 4

Sommelier Wine Suggestion: Calera “Central Coast” Pinot Noir 1996, California

Note: Look for bresaola in specialty Italian and other gourmet markets. Store it well-wrapped in the refrigerator and plan to use within a day. Like other cured meats, bresaola goes well with truffles.

Land of Organic Truffles

2008-02-04T07:33:00.000-08:00

In a land with a bent for agriculture, immersed in the beautiful landscape of Umbrian valleys, there is a farm called "Profumi Umbri". The company, which is only run by family members, turned to organic agriculture about 10 years ago.
Having accrued a long experience in the traditional farming business with leading industrial groups, the owners realized that the only way to recover a correct balance between production and processing requirements was to devote to organic agriculture. This was also an ethical decision, because profits cannot be the only focus of business, but a company must also care for product quality and reliability.

The land occupied by the farm was especially suitable, because there are natural ditches all around its perimeter that shield it from any contamination from adjacent lands.
Over the years, the company has diversified production with olive trees and truffles on one of the largest farming lands in Umbria. Besides cultivation methods, the company pays special attention to harvest and process of farming products. Olives are gathered manually and squeezed in 24 hours. Truffles are gathered only in restricted periods of the year, according to the regional regulation and only with the help of dogs. Only mature mushroom and truffle bodies are harvested without damaging the rest of the cultivation, which is a wealth for the company.

The experience accrued has allowed the farm to win market shares with high-quality products and especially with seasonings that are flavored with white and black truffles and boletus mushrooms.
Product labels describe the composition of seasonings, made with natural products such as 100% pure olive oil and natural aromas from organic agriculture.
Based on its long experience, the farm can obtain natural seasonings without the use of synthetic aromas, so that truffles, an outstanding produce of the Umbria region, can be enhanced by pure olive oil.

This is the wonderful company that collaborates with Rosario Safina, the country’s foremost expert on truffles, in the introduction of the one and only USDA-certified truffle oil in the United States.

Read all about it: da Rosario USDA 100% Organic Truffle Oil in the New York Times!

2008-01-10T12:41:00.000-08:00

Renowned food writer Florence Fabricant has spoken in the Food Section of the New York Times:

Food Stuff
By FLORENCE FABRICANT
Published: January 9, 2008 The New York Times

Oils That Have Known a Truffle

For the last few years there’s been a deluge of seasoning oils tricked up with chemicals and called white truffle oil. But now there is a pleasant, more authentic alternative.

Rosario Safina, who has been in the truffle business for many years, has developed a white truffle oil using delicate organic Italian extra virgin olive oil with bits of white truffle and extracted essences of truffle, called “truffle flavor” on the label. There’s a whiff of honest white truffle aroma and a subtle flavor of truffles. “I could make it stronger,” Mr. Safina said. “It would just take more truffles and much more money.”

Da Rosario organic white truffle oil is $26.99 for eight ounces from Fresh Direct; by the end of the month it will be sold in some fancy food shops, including Gourmet Garage and Citarella. There is also quite a fine Da Rosario black truffle oil, $19.99 for eight ounces at Fresh Direct.

Thank you Florence!

ANNOUNCING: The First and Only USDA-100% Certified 100% Organic Truffle Oil

2008-01-04T12:25:00.000-08:00

You read it right: daRosario Truffle Oil is now 100% USDA Certified Organic. And it's the only USDA-certified organic truffle oil on the market. Check out our new label here!

Did you know most truffle oils are made of synthetic (read: chemical) ingredients? And any other truffle oil claiming to be "organic" is not, according to the USDA?

Then read the press release below, and get in touch with me if you want to know more!

**FOR IMMEDIATE RELEASE**

RENOWNED TRUFFLE EXPERT ROSARIO SAFINA LAUNCHES FIRST USDA-CERTIFED ORGANIC WHITE TRUFFLE OLIVE OIL

New York, January 4, 2008 – For the first time ever, a USDA-certified organic white truffle olive oil will be available in restaurants and retail stores, it was announced today by Rosario Safina, President, da Rosario.

“Truffle oil is an increasingly popular ingredient on restaurant menus, but it’s been far from natural. da Rosario USDA-100% Certified Organic White Truffle Olive Oil is the only one made with 100% certified organic ingredients. Today’s consumer is equally interested in sophisticated and healthy products , and we bring the best of both worlds to them,” he said.

The celebrated, delicate yet powerful flavor of the white truffle has long been a staple of pricier, exclusive restaurants in New York and LA. But as cooking and celebrity chefs have gone more natural and organic, consumer desires have followed the same route. Now, the magical, distinctive flavor of truffles is 100% natural and certified organic by the USDA – emblematic of the overall green trend that’s taken hold of the country.

“I believe that truffle oil isn’t just for connoisseurs anymore. Look at how tastes for basics like extra virgin olive oil and balsamic vinegars have evolved into high-end products over the years. We’re making the same thing happen with truffles – organically,” Mr. Safina said.

Each bottle of da Rosario USDA-Certified Organic White Truffle Oil features organic Italian white truffle pieces in mild organic extra virgin olive oil with 100% real organic Italian white truffle flavor – not found in any other truffle oils, and something consumers have never experienced before – imparts a genuine, multi-dimensional and natural white truffle taste that combines easily in dishes, and is easy to digest. “It’s impressive like fresh white truffles, but not overpowering, and leaves no bitter aftertaste on the palate when prepared in a dish, just the flavor of real fresh white truffles,” says Mr. Safina

The bottle’s fresh, modern and appealing label demystifies a traditional European delicacy, and its pricing makes it highly accessible to everyone. The 8-ounce Organic White Truffle Oil will retail for $45, Organic Black Truffle Oil will retail for $32, and the Organic Porcini Oil for $25. These reasonable price points are due to the fact that Mr. Safina’s oils are produced in the USA from imported certified organic Italian ingredients. This saves the costs of importing the finished product for a higher retail price, while ensuring the same high quality.

In addition to fine natural foods, gourmet and specialty stores and sites, da Rosario USDA-100% Certified Organic Oils will also be available at upscale supermarket retailers.

Rosario Safina is one the country’s foremost expert on truffles and has introduced numerous truffle and mushroom products to the U.S. For over 20 years, he and his companies have supplied the most renowned chefs and restaurants with the finest ingredients like truffles, caviar, wild mushrooms, prosciutto and smoked salmon. In 2001, he published the first domestic book on truffles, Truffles: Ultimate Luxury, Everyday Pleasure. da Rosario is his latest effort to further popularize the use of truffles in everyday cuisine.
***
Contact Sales: Paroli Llc. 212.226.8572 darosario@nyc.rr.com
Contact Press: Natasha Lardera 646.279.1936 darosariopress@gmail.com

Great truffle news is coming! But first, read these...

2007-10-10T19:46:00.000-07:00

Watch this space for big news coming soon!

A Midsummer Night's Truffle

2007-07-15T18:27:00.000-07:00

All year long, my wife and I wait for summer. And when it's here, nothing beats cocktail hour, especially when these appetizers are on the table.

Bagno Caldo with White Truffle Olive Oil
Bagno caldo is literally a “warm bath.” But in this case, it’s also the popular name of a delicious antipasto, featuring warmed veggies bathed in olive oil. You can pick your favorites, but here are some of mine:

10 tiny new potatoes, scrub, cut into quarters, leave skin on. Drop in salted boiling water until tender.
4 celery stalks, washed, cut into 2”- 3” pieces.
1 pint fresh snap peas. Remove the tough closure “string” and blanch in salted boiling water for 30 seconds.
1 head each of broccoli and cauliflower. Cut off tiny florets only and blanch (as snow peas) for 1 to 2 minutes.
Arrange vegetables on a platter.

Now, for the bath:

1/3 cup olive oil
1 anchovy filet
one garlic clove minced most finely
2 tablespoons of da Rosario White Truffle Olive Oil
pinch of sea salt

Combine the olive oil, garlic and anchovy in a small skillet on super low-low heat. Stir the mixture slowly, mashing anchovy as it warms. After 5 minutes or so, remove the skillet from the flame just as the aroma begins to open. Add a pinch of salt. Pour mixture into a small bowl and drizzle da Rosario White Truffle Olive Oil into the mixture; this way some bites are garlic-y and others are more truffle-y. Arrange bowl onto platter with veggies.

White Truffle Frico
These appetizers that are actually cheese crepes. Only better.

6 ounces Montasio cheese (if you can't find this, use a good Parmigiano)
da Rosario White Truffle Honey
da Rosario Whole Black Truffles, drained and shaved
da Rosario Porcini Olive Oil

Grate the Montasio (a northeastern Italian cow’s milk cheese) using the biggest-hole side of the grater. Heat a big, non-stick skillet to medium-high, as if you were making pancakes. One at a time, drop 6 heaping tablespoons of grated cheese dollops evenly around the skillet. Each will melt outward. Spoon-flatten as needed. Check for softness (consistency of a pancake) and flip. Each round of 6 crepes takes about 2 minutes to complete.

Remove first batch of fricos onto platter (do not stack) and smear a 1/4 teaspoon of da Rosario Truffle Honey on each frico. On the next batch, top with 2 shaved slices of da Rosario Black Truffles on each. The last batch gets a 1/4 teaspoon da Rosario Porcini Olive Oil on each. These can be served as is, or folded like a taco. Continue rotating the batches until you're finished. Serve at room temperature with a bottle of something cold – Prosecco is perfect. Makes about 24 bite-sized fricos.

Truffled Quail Eggs with Baby Asparagus and Prosciutto
Local fresh asparagus gets the da Rosario treatment.

1 bunch of thin summer asparagus, washed
Extra Virgin olive oil
6 slices of prosciutto
6 Quail eggs, or, 6 tiny chicken eggs (Quail eggs are often found in specialty food stores or at the butcher shop.)
Salt and pepper
Grated parmigiano
da Rosario White Truffle Olive Oil

Brush asparagus with olive oil. Place on medium temperature grill. Roll occasionally until grill marks appear. Set aside, then turn grill down to the lowest flame. Wait a few minutes, and place each slice of prosciutto individually on the grill for about ten seconds. This will crisp the ham and give it a smoky flavor. Set aside as well.

Fry one egg per person sunny side up, 2-3 eggs per pan. Don’t overcook – make sure the yolks are still runny. Add salt and pepper to taste. On individual plates, put a bed of grilled asparagus; add crumpled prosciutto, then one egg. Top each serving with a light dusting of parmigiano, followed by 1 teaspoon of da Rosario White Truffle Olive Oil. Serves 6.

The best part about these dishes? They won't take you away from your friends and family – or your cocktail – for long. Here's to summer!

The summer of truffle love: part 2

2007-06-24T16:41:00.000-07:00

Last week we welcomed summer with three of my favorite quick and easy recipes. Now that the solstice has fully arrived, here are four more everyday luxuries you can enjoy with family and guests (or all by yourself, if you're feeling selfish). And the best part is, they all feature easy ways to incorporate my favorite ingredient of all.

Truffled Grilled Cheese Sandwiches
You may remember I said last week this is my wife’s favorite? Try it. It might be yours.

8 slices of bread, French brioche is best, or good white or whole wheat
1 tablespoon of French butter (the Plugra brand is very good)
4 slices of Swiss cheese
1 ounce jar of da Rosario black truffles
da Rosario black truffle olive oil

Build two sandwiches while you warm the skillet. For each sandwich: on one slice of bread, place one slice of Swiss, then a layer of truffle shavings cut paper thin. Now drizzle black truffle olive oil on top, and repeat: another slice of Swiss, a layer of truffle shavings, a drizzle of truffle oil. Crown each sandwich with its top bread slice.

Melt a tablespoon of butter in the warm pan. Keep the flame low so the cheese doesn’t super-melt and the bread doesn’t burn. Turn carefully to grill both sides of bread. Remove from heat, cut each sandwich into four-to-six pieces and sprinkle with a touch more truffle oil. Serves four as appetizer.

Truffled Potato Salad
This dish will make you famous at your next potluck.

1 pound of tiny red potatoes, washed
2 tablespoons of minced chives
da Rosario White Truffle Olive Oil
4 tablespoons mayonnaise (use the real stuff)
Lemon slice
Salt & fresh ground pepper
1 slice of a clove of garlic

Cut the baby reds into eighths and boil until fork-tender. Remove, drain and let rest in medium mixing bowl. Add 2 tablespoons of minced chives.

In a separate bowl, whip together four tablespoons of mayonnaise, one tablespoon of white truffle olive oil and a sprinkle of lemon juice. After you froth it up with a fork, add a tiny crush of garlic. Now pour the mayo mix over the potatoes and gently blend. Refrigerate. Serves four.

Steak and Mashed Truffle Potatoes
This side dish tastes even better than it sounds.

Your favorite cut of steak (NY strip, T-bone, sirloin, any will do)
Mashed potatoes, ready and waiting
1 ounce of da Rosario black truffles; plus 2 tablespoons of the same
Sea salt

Grill your steak the way you like it (no salt yet, it will dry out the meat.) When done, let it rest. Now mince 1 ounce of black truffles as fine as you can. Stir the truffles fully into the mashed potatoes, and finish with 2 tablespoons of minced truffles sprinkled on top. Salt steak and serve four.

Roast Baby Bella Mushrooms with Porcini Olive Oil
This is my new favorite dish of the summer.

10 ounce package Cremini mushrooms (or dark button mushrooms)
da Rosario Porcini Olive Oil
Pinch of salt

Lightly grill the mushrooms. Then coat with 1 tablespoon of Porcini Olive Oil. You’ll swear you’re eating roasted porcini. Makes a great side dish or appetizer.

What's your favorite recipe? Post a comment below and let me know!

The summer of truffle love

2007-06-16T16:47:00.000-07:00

Three easy dishes

Stuck for new ideas for summer meals? You’d be surprised at how tasty some all-American comfort dishes get when you add some truffles. Mashed potatoes, starchy, creamy and buttery, are a perfect vehicle for delivering the wild truffle taste. Truffle products on grilled meats and vegetables are a quick and easy way to carry the truffle flavor of the forest; my wife loves truffles in her good old grilled cheese. Even mega-chef Alain Ducasse offers Macaroni and Cheese with Truffle Reduction on his menu.

Here are a few dishes my family and friends really love that don’t require heaps of time or money:

White Bean & Truffle Puree
A very nice summer appetizer with pita chips or bread for dipping.

One 27 oz. can of cannelloni or Great White Northern beans
da Rosario White Truffle Oil
Olive oil, sea salt

Drain the beans and mash with a fork) or puree in food processor. Add sea salt to taste and 2 tablespoons of olive oil. Blend. Add 2 tablespoons of White Truffle Oil. Blend again.

You’ll smooth it into a white frothy paste. (If it’s still a little dry, add a drizzle of White Truffle Oil on the top.) Enjoy.

Honey Truffle Grilled Pork
Treat the other white meat star right with a little truffle love.

Four thick-cut pork chops
da Rosario White Truffle Honey
Sea salt

Grill your chops rare to medium-rare. When done, sprinkle with sea salt. “Ice” each chop with 1 tablespoon of White Truffle Honey; spread evenly. Place them in a shallow bowl with a lid, cover, and let truffle honey melt down into chops as they finish cooking. Bring to table 3 to 4 minutes later, lift the lid, and let the aroma engulf your dinner guests. Serves four.

Baby Rucola, Parmesan Cheese, Pancetta and Button Mushroom Salad
This is the “covered dish” that always seems to go first at potlucks.

2 bunches of baby rucola (enough for four people), washed twice
2 slices of 1/4-1/2” thick pancetta (can substitute bacon)
5-6 button mushrooms
2-3 ounces of Parmesan cheese
2 table spoons of da Rosario White Truffle Olive Oil
Lemon and sea salt

Cut the pancetta slices into 10 tiny cubes. Put paper towel on microwave-safe plate, then cubes on top; microwave on high for 2 minutes; spill into salad bowl. Slice each button mushroom into thin scalloped slices with a potato peeler; then into the salad bowl. Squeeze a little lemon juice, then add rucola and 2 or 3 pinches of sea salt to taste. Toss gently. Shave 10-15 paper-thin slices of Parmesan cheese with potato peeler to top off salad. Serves four.

(Note: Some people call rucola “arugula.” I don’t.)

I hope you’ll enjoy these easy and tasty hot weather recipes as much as I do. When the cook stays cool, everything tastes better.

Truffles: A canary in the environmental coal mine?

2007-06-09T21:12:00.000-07:00

Global warming + Acid rain = Disappearing wild foods

While there’s a lot of debate about global warming, I know firsthand that the planet is changing in significant ways. How? I’ve been in the truffle business since 1983. In that time, I’ve feared – and watched –the wild truffle struggle for survival. Under siege by climate change and water/soil/air toxins, truffles can either adapt, or die off.

Wild things only grow when they have a clean environment. Many have survived for millions of years in specialized geographic locations. It turns out mushrooms, both above and below ground, are so far unable to adapt to acid rain, one result of a heavily industrialized environment.

Above-ground mushrooms are the first to fail. After that, the truffles, growing 8—20” below the ground, cannot withstand the bad groundwater. They are not protected by the soil, where the truffle spores attach themselves to tree roots. The effects of acid rain can slow or completely spoil the crop.

Sometimes I think truffles confirm the fact that climate change is global. Production in traditional truffle forests in Spain, Italy and France has been slowing down to a crawl for years. For example, in 1965, Spain harvested 150,000 kilos of black winter truffles for domestic and export markets. They came from many different wild regions throughout the country.

Today, the Spanish truffle business is reduced to barely a whisper. And white truffles may be extinct in Italy in ten years. Truffles are so delicate and vulnerable that they perform as one reliable canary in our global mine shaft. Their demise across traditional production areas is telling: something big is very wrong.

Truffles need four seasons, but these days southern Europe only has two: winter and summer. Remember a few summers ago across Italy, France and Spain, when many older people—grandparents who were home in the city while their kids were away in the country or at the seaside for a month—died when a brutal heat wave infested the region with nearly three weeks of merciless heat? All living things (people included) need four seasons to thrive.

At the end of May 2007, Moscow experienced its own severe high temperatures. Summer was not only early, but hotter than the high season… in May. The boiling hot days, and boiling hot nights, and flash floods that are becoming the norm across southern/central Europe have also nearly ended mushroom production in the Balkans (Romania, Bulgaria.)

I hope, and some days I believe we will reverse global warming (see Al Gore, An Inconvenient Truth) with a truly international effort. But even if we are successful, there will be many wild plants we will not be able to restore.

Still, there are a few reasons to be encouraged. Truffles are being found in some highly unexpected places. We’re already starting to find truffles in Albania, Macedonia, Greece, Croatia; in Finland, Sweden, Norway, the Russian lake region; and in the Himalayan lowlands — Tibet, India and Szechuan. These previously cold regions have warmed into a milder climate. They all feature intact old growth forests. And they have no heavy industry.

I encourage all readers and truffle lovers to enjoy your wild foods with a truly thankful heart, and, and, and, to do what you can to make sure we reverse our impact on our world – and our palates.