Black truffles are the more durable ones and can be frozen, while the white ones are more delicate and last 7-10 days after getting picked. The black ones can be cooked, the white ones cannot. Although truffles can be eaten all year long, during the autumn and winter they will beautifully warm your palate and your soul, invoking all the richness of the nature of Northwestern Istria.
Truffles will colour each food or dish with its flavor, which is why it is necessary to stick to the “less is more” principle and combine them with the simplest dishes and ingredients, ones that are mild and neutral in flavor, as they will form the background taste as the truffle flavour will dominate. The best bases for truffle dishes are pasta, rice or even potatoes. Their neutral taste and higher starch content ensures that they absorb all the aroma of the truffles.
Butter, oils (olive oil), cream, cheeses, but also fatty portions of venison meat, boar meat, pork, chicken and even fatty fish will also highlight the rich taste of truffles, which are sprinkled, grated, or thinly sliced onto the finished dish just before the feast.
Make this. Toss some butter on the pan, purely for the taste. Add chopped pancetta and saute. Remove the pancetta from the pan, then pour in some homegrown eggs, whipped with some cream, and make an omelet. Just before folding it, return the pancetta into it and grate some black truffles. Fold the eggs and transfer to a plate. Sprinkle with a little olive oil and more of the truffles. Serve with a slice of fresh bread and a glass of aged, ripe white wine. If you are using white truffles, do not cook it at all because it will lose its aroma.
