Wednesday, 21 November 2012

Black Truffle, Welcome!

Black Truffle, welcome!

This November, begins the first truffle melanosporum collected.
According to the land and the weather where they grow will be more or less mature on this date.

However December and January are the months for excellence, when it reaches its best aroma and flavor.

In February Melanosporum black truffle is black inside and the white veins inside so just look.
Its flavor and aroma is also different from the previous months, with a pervasive aroma.

March is the last month of collection of truffles, if the year is good still collected but they are less than size.

 Truffles Manjares de la Tierra, Sarrión, Teruel, Spain.

Tuesday, 25 September 2012

Varieties of truffles

People are interesting in to know about the truffles because becoming increasingly is best known. There are programmes of cooking on Tv, articles in magazines and there are many restaurants that they have truffle in your menu.


There are many truffles but the most important for the cooker are this varieties that I go to explain:

Tuber melanosporum

    This truffle is the black winter truffle, also known as Périgord truffle. The Spanish production of Tuber melanosporum represents 40% of global production. Black winter truffles vary in size. Its aroma is intense and persistent, difficult to define. Always use black winter truffles if cooking the truffle as the aroma are deeper and longer lasting than the white truffle. Its appearance is when is cleaned jet black: They are externally coated with black warts, sometimes reddish at the base. The inside of the truffle is purplish-black and streaked with white veins.
Black winter truffles are associated with the roots of oaks and hazels in limestone terrains. They ripen from December to March. Harvesting must be conducted by specially-trained dogs.

Tuber magnatum

The white Alba truffle grows wild only in some regions of Italy and in Istria. Their season is very short, from late September to late November, according to region.
White truffles vary in size from a walnut to a fist. They have a smooth surface, lightly velvety, pale ochre to dark cream. Its flesh or “gleba” is darker, reddish brown, with a tenuous white veining. It is a very delicate truffle and it spoils in a few days. Its aroma, a mixture of methane gas and garlic, is very volatile and therefore, delicate white truffles are best when not cooked at all, but shaved raw over your favorite dish.                             
Tuber Aestivum

Black summer truffle, also called "Truffe de la Saint-Jean". It looks externally like the black winter truffle but warts are larger and it is beige inside, marbled with white meandriform veins. This is the most common truffle and can be found throughout Europe from May to September. Its aroma is very different and delicate than the black winter truffle, but its lower price and virtually all year availability, makes this truffle a very good choice for testing new recipes. Summer black truffles are great for beginners and experts. 
If you have the occasion you will have to try them, they have different flavor  but all are very tasty!

In Manjares de la Tierra we love the truffles, come to Sarrión, Teruel, Spain and try its wonderful flavor.

Tuesday, 28 August 2012

Roasted Capon with Mushroom-Truffle Stuffing

Roasted Capon with Mushroom-Truffle Stuffing
Eric Ripert, host of Avec Eric, shares a spin on one of his 
grandmother’s traditional holiday dishes.

I hope you like this recipe to celebrate these important events that we, as a family or with friends, with a special flavor, with black truffle, (Melanosporum truffle).


·                                 1 (6-pound) capon

·                                 1 cup fresh bread, cut into ½-inch cubes

·                                 1/3 cup milk

·                                 1 egg, lightly beaten

·                                 6 ounce chopped chicken liver

·                                 ½ pound mixed mushrooms, cleaned and diced

·                                 1 ounce black truffles, diced

·                                 1 ½ tablespoons minced garlic

·                                 2 tablespoons diced shallot

·                                 2 tablespoons chopped parsley

·                                 ½ teaspoon thyme leaves

·                                 1 tablespoon duck fat (you may substitute  (butter)

·                                 ½ teaspoon fine sea salt

·                                 ¼ teaspoon freshly ground white pepper

·                                 2 cups chicken stock


1.    Preheat the oven to 400°F.

2.    Rinse the capon and pat dry. Remove the wings and reserve.

3.    Soak the bread in the milk. Squeeze out the excess milk from the bread and place in a large bowl. Add the eggs, chicken liver, mushrooms, truffles, garlic, shallot, parsley, thyme and duck fat. Season with salt and pepper. Season the cavity of the capon with salt and pepper and fill with the stuffing. Thread a trussing needle with a piece of kitchen string at least 18 inches long. Sew the opening in the capon closed using a crisscross pattern - enter the bird just above the breast and cross down to the opposite leg, pulling the string tight. Repeat with the other side of the bird. Finally, pierce the top of the breast and pass the needle through the bottom of the bird. The opening should be completely closed at this point. Tie the legs together. Season the bird on the outside with salt and pepper.

4.    Place the wings in a roasting pan and place the capon on top of the wings. Roast for 90 minutes, or until the juices run clear when the leg is pierced and the stuffing reaches 150 degrees F. Remove the capon to a platter and let it rest at least 10 minutes

5.    Place the roasting pan over high heat and add the chicken stock to deglaze the pan, stirring the browned bits in the bottom of the pan. Bring to a boil, and then remove from the heat. Strain into a small pot. Season to taste with salt and pepper.

6.    To serve, carve the capon and slice the breast meat and leg meat. Serve 2 slices of each and a spoon of the stuffing. Spoon the sauce over the plate and pass the extra sauce at the table. Serve immediately.


Special Equipment: Kitchen string and a trussing needle.

I know this dish will be delicious and the flavor of the truffle be the difference but don' forget, using Spanish truffles.Try it!

Truffle of Sarrion, Spain, Manjares de la Tierra company.

Wednesday, 8 August 2012

Why we like so much the melanosporum truffle?

The Melanosporum truffle or Winter black truffle has a taste and aroma unique.
People like to compare with other food or other things, to express this taste so special.


However, we can't express our sensations because the melanosporum truffle has a mixture of tastes and aromas that we can't express.

I like to speak about sensations, when I walk in the country, sensation of land, wet, tree leaves...  



But when I walk along the beach too: salt, iodine, aroma of shellfish,a sensation of happiness, peace.

Sensations and feelings. 
When people eat Black truffle,we hope to share with people that we love, you partner, you friend, you family, always a special time.

                                                         Restaurant : A vector illustration of a young couple having dinner at an upscale restaurant

Is the allure of the truffle.

Coming to Sarrión! In Teruel, Spain and you will feel this.

Monday, 23 July 2012

How to use the Summer truffle?

The Summer truffle,Tuber Aestivum, has different flavor to the Winter truffle, Tuber Melanosporum or so-called Black Truffle.
   Its flavor and aroma is less intense but it leaves a special flavor in the dishes, is not indifferent to people who taste it.

By having a milder flavor , personally, I like to use in pasta salads, vegetables, appetizers with cheese or foie.

This salad has lettuce, nuts, olive oil, vinegar of Modena and slices of Summer truffle. Refreshing and tasty for Summer!

Foie, vinegar of Modena and slices of Summer truffle. Do you like it!

Simply on toast with a little oil and salt. Try them!

In my town, Sarrion, Spain, we are lucky to collect Black truffles and Summer truffles.

Tuesday, 10 July 2012

Our most important product: in its own juices Melanosporum Truffle.

Friday, 25 May 2012

The black truffle: special and unique flavor

The black truffle: special and unique flavor.

We will make a very typical Spanish food, "traditional grandmother's meatballs" that we ate when we were a child and not often lacking in Spanish restaurants. The meatballs is a dish well known in many countries in Europe, America, EU, etc.
This dish is very easy and that in each place where people live adapts it with spices, condiments they like and the type of meat they prefer; pork, lamb, chicken, etc..

In where we live, in Sarrrión,Teruel, Spain, we are lucky to have black truffle, the black truffle give a special flavor, different and unique., you have to try it, not forget the taste.

For the mealtballs
For the sauce
For the potato chips
  • olive oil, for frying
  • 3 large potatoes, peeled, very finely julienned
To serve
  • handful chopped flat-leaf parsely
  • extra virgin olive oil
Preparation method
.          For the mealtballs,                                                                                                  Soak the bread in the milk for five minutes, then squeeze out the excess milk.
      Place the bread, ham, lamb mince, garlic, spices, parsley and seasoning into a bowl and mix until well combined.
      Shape the mixture into approximately 40 meatballs (each weighing about 20g/¾oz).
      Heat the oil in a frying pan and fry the meatballs for 4-5 minutes, or until golden-brown all over. (You may need to do this in batches.)
      For the sauce, heat the olive oil a frying pan and fry the shallots, garlic and chilli for 8-10 minutes, or until softened.
      Add the tomatoes, sherry, stock, bay leaves, salt and pepper and simmer gently, stirring now and then, for one hour, or until the sauce has reduced and thickened.
      Add the brandy truffle and the meatballs and simmer gently for five minutes or until heated through. Discard the bay leaves.
      Meanwhile, for the French fries, heat a deep fat fryer to 120C/250F.
      Cook the potatoes for two minutes, then remove them from the oil. Increase the temperature to 180C/350F and cook the potatoes for a further 4-5 minutes, or until pale golden-brown. Remove the French fries from the fryer and set aside to drain on kitchen paper. Season with salt.
     To serve, spoon the meatballs onto a plate, scatter with a little chopped parsley and drizzle with a little more olive oil, grated black truffle over. Serve with the French fries.

I hope do you like it!

Friday, 27 April 2012

Are there truffles in Spain?

  Yes, there are! One of the best kinds in the world!
In Teruel, where we have our company Manjares de la Tierra, we are lucky to have the best black winter truffle, the Tuber Melanosporum, we also have a good summer truffle as is the Tuber Aestivum.

   The black truffle of Teruel is the same as the so-called Perigord truffle. Both are Tuber Melanosporum but the Perigord ones have such a name because of the place where those truffles were grown and also begun to be known.

   Little by little the Spanish black truffle is being known around the world, it has a unique flavour and excellent aroma.

   Teruel is a cold and arid land where the Continental weather causes quite often damages in the crops of cereals and fruit. Regardles of that, we have this fungus treasure in our land and it was only 65 years ago when it was discovered and started to be searched so, people still don't know the great quality of the Spanish black truffle.

If you want to enjoy this recent treasure from Earth, visit this link that talks about our product and also our village.