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Discussion in 'Food & Cooking' started by chef torrie, Jun 10, 2014.
My aunt and cousin just got back from Goeta and surprised me. Oh me oh my
no words. Enjoy.
White ones, mamma mia!
Help the poors. Send some to developing countries. Like mine.
Oh so lucky! In my neck of Wisconsin I don't get many opportunities to cook with awesome ingredients like that!
The best use of those would be to steep them all in olive oil to make real truffle oil.
Lmao. I think not! Getting shaved over some simple fresh fettuccine tossed with butter and reggiano. Simple, beautiful, delicious ingredients.
An anecdote: once in Mestre (next Venezia) my wife and I were served a lasagna in a small family restaurant. When the owner and cook, an Italian grandma, came to the room and asked me "e buona?" i said it was good, but not superb. Next she came back with a black truffle and a truffle grater, and… sudden Epiphany!