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.
 


Friday, 20 April 2012

ALIMENTOS ELIGE TERUEL


Aquí tenéis una muestra de los alimentos tan ricos que tenemos por nuestra Tierra... os animamos a venir y degustarlos, todo un placer. 


Friday, 13 April 2012

Beef Fillet with Black Truffles (Tuber Melanosporum)



Ingredientes:


Method:

Cut each fillet horizontally, but not quite all the way through. Stuff the fillet with slices of black truffle


Wrap the pancetta around the edge of the fillet and bind it with kitchen string. Lightly fry it on both sides in the olive oil for about 2 minutes, and then add the red wine to the pan. 

Season with salt & pepper and keep on a high heat to reduce the amount of liquid and thereby intensify the flavour. Remove from the heat and bind the sauce with a cold knob of butter. Serve immediately.

Our Products 


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

Tuesday, 3 April 2012

Black Truffle Omelette Recipe


HOW TO USE FRESH TRUFFLES
The preparation process of Fresh Truffles must be taken very carefully to make sure their unique properties stay unchanged to fully enjoy its advantages. Their taste and aroma are subtle and could easily be hidden by stronger flavours, because of that we will always recommend partnering Truffles with ingredients not too strong such as pasta, rice, potatoes and eggs.

White Truffles are normally better served slightly warmed up, or simply in their raw form with its shavings spread out over fresh pasta, rice or egg based dishes.
Black truffles, in contrast, have more robust aroma and taste, and can be used in both ways, raw and cooked, to create rich and full flavoured sauces or dressings.

WARNING; Fresh truffles are highly perishable, please refrigerate on receipt.

Here is one of our favourite fresh truffle recipes:

Ingredients (breakfast for 4 people):
25 grams of Black Truffles (Melanosporum or Aestivum) finely grated.
6 Eggs (stored overnight with the fresh truffles)
60 ml Milk
4 slices of bread rounds
Butter
Salt and Pepper



Method:
Beat the eggs, milk, salt, pepper and the finely grated Truffles in a small bowl. Lightly toast the bread slices on each side and spread some butter on them. Melt a tablespoon of butter in a non stick pan and lightly cook the egg mixture. Finally spoon the egg mixture over the toasted bread and enjoy the meal!