Tuesday, 31 January 2012

MADRID FUSION 2012, 6,000 euros by two black truffles!. Charity auction thanks to the donation by ATRUTER Association.

The two winners...

The two wonderful black truffles (Tuber Melanosporum) have been donated by ATRUTER ("Asociación de Truficultores de Teruel"), the most reputed Spanish Association of black truffles farmers. Teruel Spanish province has a cultivation area about 3.000 Ha in extension, which has increased enormously in recent years.

The Two black truffles were auctioned last Wednesday in Madrid by a total of 6,000 euros, although the final price could have gone up to around the 12,000 euros if there had not been an agreement...The auction was during the international gastronomical Fair Madrid Fusion. Charity funds are destined to the Congregation of the Daughters of Sainte Mary of the Providence centered in the work with people with intellectual disability 

Black truffle Tuber Melanosporum from Manjares de la Tierra S.L.

Have you ever seen such a splendid black truffle?...This specimen has been harvested last week in our plantations located in Sarrion (Teruel). We are ready to deliver fresh, frozen and preserved black truffles all over the world. You will received in excellent conditions!.

Fresh black truffles packaging to preserve the freshness

Thursday, 26 January 2012

TRUFFLE AND POTATO SALAD RECIPE


Preparation:

Slice the truffle very thinly.

Cut the potatoes in 5cm slices, and boil them in salted water. Drain.

Wash the corn salad. Make a vinaigrette with 2 dl oil and 1 dl vinegar. Place 5 slices of potato in the centre of the plate. 

Place the truffle on top, and arrange the corn salad around it.  Drizzle vinaigrette over all.


Ingredients:
100g fresh Black truffle (Tuber Melanosporum) by Manjares de la Tierra, cleaned
100g corn salad
400g potato
Extra virgin Truffled oil by Manjares de la Tierra
1 dl wine vinegar
Salt and pepper

Manjares de la Tierra Products 

Fresh Black Truffle

Variety: Tuber Melanosporum/ Tuber Aestivum

Ingredients: Fresh truffles Tuber Melanosporum/ Fresh truffles Tuber Aestivum
Presentation: In a polyethylene package and cold accumulators (dry- ice bags)




New! Truffled oil 
  
Variety:Tuber Melanosporum       
Ingredients: Extra virgin olive oil, tuber melanosporum, aroma        
Presentation: Bottle 100 ml           
NW: 100 ml
DNW: 100 ml
Uses: To dress






For further information you can link to our official web site (English version avalaible): www.manjaresdelatierra.com , or you can contact us directly at our email: info@manjaresdelatierra.com. You are welcome !

Friday, 20 January 2012

SALAD OF MEDITERRANEAN PRAWNS AND SAUTÉED WILD MUSHROOMS WITH TRUFFLE VINAIGRETTE


Preparation

Wash the salad leaves well. Peel and chop the celery. Peel and dice the tomato. Boil the green beans until cooked but still firm, and let them cool.

Peel the prawns, leaving the heads on, salt and cook by steaming. Partly sauté the shallots, then add the clean mushrooms and sauté until the water has completely evaporated.
Allow to cool.

Blend the vinaigrette, with a proportion of 1/3 vinegar to 2/3 oil. Add the 2 tablespoons truffle juice., 25g cooked chopped truffle., A quarter-teaspoon of mustard. Season with salt and pepper.
Japanese Restaurant_02

Place the prawns on one side of the plate and cover with the vinaigrette. Sprinkle with the sesame seeds. Distribute the haricot beans among the prawns in the vinaigrette.

On the other half of the plate, place 2 tablespoons of mushrooms previously mixed with vinaigrette, raw chopped shallots, chervil, chives, salt and freshly ground pepper. Around the mushrooms, arrange the salad leaves, the green beans, the diced tomato, the raw truffles in julienne strips, and the vinaigrette.

Ingredients

Mixed salad leaves as available (mache, arugula, oakleaf lettuce, etc).
20 large Mediterranean prawns.
800g of mixed wild mushrooms, as available (preferably firmer varieties, such as small chanterelles, black chanterelles, or saffron milk cap).
Shallots.
20 small, narrow green beans.
1 firm tomato.
1 stalk of celery.
Toasted sesame seeds.
Cooked “Ganxet” type haricot beans.
25 g raw truffle by Manjares de la tierra.
Chervil.
Chives.

For the vinaigrette (mix with a blender):
Mild wine vinegar.
Extra virgin olive oil.
25g cooked chopped truffle.
A quarter-teaspoon of mustard.
Salt and pepper


Recipe by Restaurant Neichel.
Behrán i Rézpide, 16 bis. 08034 Barcelona - Spain. 


Truffle Juice

Variety:
Tuber Melanosporum
Ingredients: Truffle juice from the first boiling

Presentation: Gourmet jar (box of 12 units) and catering-size jar (45 ml/160 ml)


Fresh Black Truffle from Sarrion, Spain

Variety: Tuber Melanosporum/ Tuber Aestivum 

Presentation: In a polyethylene package and cold accumulators (dry- ice bags) 


Friday, 13 January 2012

Buried Treasure (Black Truffle) - Manjares de la Tierra S.L., FOODS FROM SPAIN interview.


Manjares de la Tierra is a company specializing in the sale and processing of black truffles (Tuber Melanosporum), and is becoming well-known in gastronomic circles thanks to the hard work and enthusiasm of three women who believe in their product, know everything about it, and focus on quality. Thanks to their unparalleled aroma, exquisite flavour and the difficulty of finding them, these truffles are the black diamond of gastronomy.





Some 3,000 hectares in the Sarrión area (Teruel Spanish province) are used for truffle cultivation. With its limy soil and extreme climate, Teruel has one of the highest production levels in Spain, and its Truffle-grower Association is currently setting up a Teruel Truffle Designation of Origin.
From 9th to 11th December Sarrión celebrates FITRUF the most important Spanish exhibition, exclusively dedicated to the "black diamond" of the gastronomy: the black truffle (Tuber Melanosporum).


TRUFFLE PLANTATION
Loli Lizandra, Mercedes Marco and María Jesús Agustín are the three founders of Manjares de la Tierra. Their office displays notes from some of Spain's leading chefs thanking Manjares de la Tierra - Juan María Arzak, Pedro Subijana, Sergi Arola, José Andrés, etc. Sarrión is a traditional truffle-growing area, but had no local companies, so four years ago they decided to fill the gap.

Loli Lizandra, Mercedes Marco and María Jesús Agustín
Their location is one of their main assets: the plantations are nearby, and they can send out freshly unearthed truffles to anywhere in Spain or abroad.

Manjares de la Tierra has been slowly growing for four years, based on the quality of its product. They have entered the competitive French market, and now sell truffles in Germany, Switzerland, Austria and even in Venezuela.

They have also introduced preserves: truffle in brandy, truffle in its own juice, truffle juice, patés and mousses, made from truffles that are too small to sell fresh or broken during harvesting, but with the same quality.


Truffle Preserves
The preserves make truffles more accessible, and are popular in delicatessen stores, especially in Switzerland and Austria. Processed truffle products represent 20% of the company's total sales, and they hope to bring the figure up to about 50%, to reach economies of scale and be more competitive, bringing in more customers and more sales.

Fresh Truffle by Manjares de la Tierra
As well as black truffles Tuber Melanosporum and its preserves, Manjares de la Tierra sells fresh summer truffles (Tuber Aestivium). This diversification strengthens the brand because all the products are exceptional; the company focuses on quality and plans to continue introducing new products, opening up new markets, taking the Manjares de la Tierra name as far as they can.


Read full article by Jorge Luís Bartolomé  published in  www.foodsfromspain.com  (ICEX).

Saturday, 7 January 2012

Tuber Melanosporum black truffles versus Tuber Aestivum, which is the difference?

TUBER MELANOSPORUM /WINTER BLACK TRUFFLES
TUBER AESTIVUM / SUMMER BLACK TRUFFLES

Black winter Truffles (Tuber Melanosporum) as its colour and harvesting time indicates, are black and harvested from December until March. More or less round shape, black in appearance and with an interior also black with whitish veins.

Tuber Melanosporum are the most valued and appreciated black truffles in gastronomy, with a fine and pungent aroma difficult to forget.

Summer truffle (Tuber Aestivum) is harvested between May and September, similar in appearance to the Melanosporum variety (black colour outside), but its pyramidal crust is much more pronounced than the Melanosporum and its interior is cream or vanilla coloured.

In our company, Manjares de la Tierra, we might offer you summer and winter black truffles, fresh, frozen and/or preserved. Our priviledged location in Sarrion, Spanish capital of the black truffles grants you the best black diamonds.