Black Truffle Salt is a very dark, intense, and flavorful salt that is harvested in the Channel Islands of Southern France. Natural sea salt is infused with rich black truffles, a type of fungus found only in the Channel Islands. A wonderful cooking salt for bread, pasta, red meat, and seafood dishes.
Grain size: Fine (FINE), Medium (MIL), and Fine (FLEX).
TO CRUMPLE IN THE OIL: Place black truffle sea salt onto a cookie sheet and sprinkle generously with olive oil. Turn the cookie sheet over so that the top layer can be completely exposed. Scramble the yolk using a food processor or a handheld spice grinder. If using a processor, ensure the blades are not sharp. Add the firmed up mushroom spade and scrape the seeds from the middle. Place on a plate and repeat the process with the remaining uncooked eggs.
TO SERVE WITH Italian black truffle salt goes great with pasta as well as with seafood, cheeses, potatoes, and meatballs. Crumbled and blended into pasta sauces or vegetable salads, the natural crunchy flavor adds a unique flavor. Served as an ingredient, the salty flavor is softened by the creamy sauce. In addition to being fantastic on pasta dishes, it also goes excellent on grilled Salmon, Trout, Shrimp, Tuna, Squid, and other fish. Add a sprinkling of the powder to creamy Ziti, Chicken Bolognese and chicken noodle soups to enhance the flavor.
TO SERVE AS SUGAR Another excellent use for Italian black summer truffles is on top of roasted vegetables. Cooked with olive oil, salt, and pepper, the hearty flavor goes well with broccoli, celery, cauliflower, and green beans. The slightly salty flavor is softened by the creamy vegetable dish. Add a spoonful to creamy vegetable soup or another favorite dish. You can even sprinkle the dust to your baked potatoes or carrots to enhance their flavor.
TO AVOID TO SIMULATE After the black truffle salt has been added to any dish, it's best to avoid adding any additional seasonings. Though some like to experiment with different condiments and spices to create new and interesting combinations, others tend to go with what they have on hand. If you do want to try something new, purchase a simple packet of coarse sea salt to start. If sea salt isn't available in your area, feel free to substitute coarse kosher salt which is just as delicious.
TROUBLES BETWEEN POMEGRAS Black truffles have very high levels of fat and calories. Although this is true of most other nuts, it is especially true of black truffle salt which is often used in a fatty-meat-based sauce. This is why it's important to choose your favorite dressing to complement your meal instead of adding it to the table unneeded. A simple olive oil-based dressing is the perfect match for a healthy salad.
COOK IT ON THE GROUND It goes without saying that you shouldn't cook truffles on the kitchen counter. Their delicate texture cannot be cut up and they won't melt into a pile of bread like traditional snacks. Place them in a small bowl and allow them to cool until you're ready to toss them into your toaster. Then, take a handful of leaves and squeeze them dry with a towel. Once you've used them, sprinkle them with salt and place them into a sealed container for an hour or two to develop their aroma.
ADD IT TO A CAUSES SERVE You can use this salty treat as a side dish with any kind of meat. A meaty salad will complete your meal and will have your guests asking you where you got that great salad. Try sprinkling a little bit of black truffle salt over your salad before serving. Your guests will think you baked it and will want to know where they can get some of that great taste. When you serve the salad, simply toss in a few leaves and eat the rest at room temperature.