Black Truffle Sea Salt is known as the "god of spices" because it is one of the saltiest grains on earth. It is so popular that it is used in more cuisines than any other kind of salt. Also Known As La Truffle di Modena. Taste and aroma are rich, intense, and earthy with hints of spicy, earthy truffles.
Uses: This earthy-spiced sea salt is best for cooking eggs and French fries (if they were already sinfully tasty). You can also sprinkle it on pizza and meatballs, or on top of baked potatoes and carrots. But it's not just a savory treat-this salt has many health benefits as well. It's great for hair and scalp, for deodorant and soap, for cooking and baking, for cleaning and shaving, for cosmetics and skincare. The list goes on!
Traditionally, Italian cooks used these salt flakes to season meats. The meat, along with the fat, was then seasoned with olive oil and herbs, such as basil, Rosemary, oregano, parsley, etc. At the same time, tomatoes were also seasoned with olive oil and lemon juice. The resulting mixture was used as a marinade, which was then rubbed onto meats. This is probably how the first black truffle sea salt came about, as it was created by accident by adding black truffle salt to tomato sauce.
Since then, chefs have been creating different versions of the traditional black truffle sea salt blend. The most popular blend is one created from black truffle and white sugar. By combining these two ingredients in a stainless steel bowl, a process known as browning can take place. This allows the mixture to become darker without making it mushy, as some people fear it can when using traditional recipes. In addition, the sugars will darken with the fruits, creating a unique flavor all its own.
Another great way to enjoy the rich smoky flavor of the truffle is in the creation of a pasta dish. A popular variation is the black truffle soup that mixes the white wine with the soup and sage leaves. All you need is about one pound of mushrooms, half a cup of chopped onion, four cups of water, three or four rinds of your choice, three or four baby garlic cloves, and two or three rinds of your favorite cheese. Combine all of these ingredients in a large pot and bring to a gentle boil. While simmering, mix in the pasta and sage leaves until the cheese blends in.
Once the pasta and mushrooms are cooked, add the wine and sage leaf, cover for about thirty minutes, and then uncover and shred the cheese. Shred the remainder of the cheese in the pot until the wine and the flavor have completely disappeared. Add the chopped mushrooms and continue to simmer. When the pasta and the mushrooms are almost cooked, add in the olive oil and a bit of black pepper, cover until the next day and gently reheat the pasta and mushrooms over medium heat. Remove the pot from the heat and transfer the pasta to a plate. Add the parsley to the plate as a garnish and serve with the remaining mushroom mixture.
You can also use this delicious dish to create another one of the signature dishes served at Spago. For this recipe, combine sauteed mushrooms with two cups of skim milk and one tablespoon of sea salt. Season with pepper and mix in the chopped spinach leaves and green onions. Toss into a nonstick skillet and allow the cream to bubble and finish cooking. Uncover and stir up the consistency after about ten minutes and add some more black truffle salt to the mix if you desire a more robust flavor.
This Italian black truffle recipe is one that will keep you coming back for more. The spices used in this dish add a great flavor to the cheese and allow for a wonderful presentation. The addition of the truffle salt brings a richer, more intense flavor to the blend, but it is the cheese and milk that really bring out the rich flavor. The resulting dish is guaranteed to be a big hit at your next Italian gathering.