Gourmet Live guest columnist Joe Dolce takes us on the ultimate truffle hunt in Provence as he joins French food expert Patricia Wells in searching for and cooking with one of the world’s most indulgent ingredients.
Over the course of the week, I will master langoustines with truffles wrapped in phyllo pastry and deep-fried; creamy polenta with truffles; chestnut-artichoke soup with truffles (the best-ever use of those mealy nuts); and scallops and truffles bundled in pancetta. I will infuse butter, cream and salt with truffle shavings. And I will learn how to really enjoy truffles. You don’t gobble a truffle; you savor its crunchy nuttiness slowly, inhaling deeply as you chew, because the flavor is sensed as much in the nose as it is on the tongue. Once in your mouth, a truffle’s flavor blossoms, awakening taste buds you never knew you had. And then you can throw away the Prozac, because once you’ve paired any of these dishes with a delicious wine, you realize it’s nearly impossible to be unhappy.
For the full story and more, download the free Gourmet Live app. And if you can’t wait another second to indulge, check our a special recipe from Gourmet Italian Kitchen for Truffled Taleggio and Musrhoom Pizza.