Ingredient of the week: Truffle

by Known as black diamonds these rare fungi can be worth more than their weight in gold, with just a few shavings elevating a dish to a whole new level. They can be kept in a cardboard egg box - lending a luxurious aroma to the eggs – or tucked into dry rice. Add to olive oil, which can then be drizzled on risotto for a decadent touch. Notoriously hard to find, truffles were once sought out with trained pigs – now dogs have stepped into the role. In addition to myriad Italian dishes, a sliver or two is also often added to roast chicken, lifting it to Michelin heights.

Latest comments

Please note, all comments are those of readers and do not represent the opinion of reserves the right to remove comments it considers offensive or not relevant
Please focus on the topic

To comment you must be registered at

Log in to comment