Truffles & wine

For many, autumn is the most beautiful time of year. Here and there it is still warm, otherwise you put on a suitable jacket. Outside in nature, the leaves are slowly falling, but there is still a wonderful play of colours of green, yellow and red. The air is fresher and is often filled with scents reminiscent of leaves, undergrowth and damp earth. It is the time for mushrooms, especially truffles in some areas. Those who have the opportunity to travel to Piedmont now are blessed. Others have the opportunity to combine fresh truffles with good wines at home.

Truffle dishes are always very simple, as it would be a shame to distort the distinctive flavour of the mushroom with overly elaborate cooking methods. The ideal combination is with fresh pasta. In Piedmont, tajarin, or alternatively tagliatelle or linguine, is used with Piedmont hazelnuts, butter, parmesan and truffles.

The second recipe is even simpler, as it consists of only the best quality eggs, salt and pepper, which are beaten into scrambled eggs, over which the truffle is shaved at the end. A white wine or sparkling wine is particularly suitable here.

The third recipe we recommend is a risotto with truffles. We use the Carneroli, Arborio or Vialone varieties. Sauté the rice and shallots in olive oil until translucent, then pour in the vegetable stock and simmer over a low heat for 20 minutes, adding stock and a little white wine from time to time and stirring until the rice is glossy, everything is "sloppy" and still has a bite. Then add the butter and Parmesan and grate the truffle over the top.