Truffle (Eggs & Butter)

I have just been blessed with a rare treat from my good friend Giuliana Furci of the Fungi Foundation. She brought me a beautiful black Perigord truffle - grown in Chile! The aroma of truffles is divine.

The fragrance imbues into butter, cheese, and eggs to create delicious flavor profiles. (Truffle volatiles bind with animal fats, in particular, but also with olive oil). Here I first left the truffle intact for two days and covered it.

Then, with the next batch, I sliced them to release a burst of aroma. Truly….. Bon Appetit !!!

Cheers and deep gratitude Giuliana. My receptors are rejoicing!