Traditionally truffles were found by the highly attuned snouts of pigs. We may have found that more exciting than trailing a dog, so in this instance our foraging occurred at the local produce market...where there certainly are pigs but no longer in a condition to sniff out anything.
Our fondest truffle memories are from our European adventure in 2010 (see earlier blogs). For this reason we go with a French recipe, pappardelle with truffle garlic cream. To pay the truffle its due respect we make our own pasta infused with finely grated truffle.We have always found that the fresh truffles sourced in Australia are significantly more delicate than those in Europe, particularly Italy. Truffle experiences in Arezzo or Assisi stand out fondly.
However, never deterred we persist. We sat outside in our winter garden for lunch with the sun shining, the oak tree still holding its leaves and clearly confused plants starting to prematurely bud ready for spring; though the longest night occured just last night. The pappardelle was silky smooth and the truffle cream sauce coating it beautifully. Though subtle, the aromas and flavours are divine, the truffle flavour made all the more decadent by the soft garlic and cream overtones. We matched it with a Vouvray wine, a style to which we are extremely partial. Overall a delicious meal.
We head to a degustation truffle dinner next weekend as we continue our Canberra winter truffle experiences.
