I love truffles, as you may know from a previous post. I've been using white and black truffle oil for years to perk up mushroom pastas and soups and anything else that could use a dash of decadent heady flavour of truffle oil. While I've never been fooled that these products would replace the glories that are genuine wild truffles, they have a flavour all their own that has its place in the kitchen when used thoughtfully and with restraint. Restraint being the key word. Too much truffle oil on anything is not a good thing. Unlike too much truffles in something, which isn't possible! So given my interest in this flavour it made sense that when in Seattle's Pike Place Market I would sniff my way into a little truffle shop, La Buona Tavola. To be honest though, most of the products in there I'm not interested in, aside from any fresh Italian truffles they might sometimes have in the cooler. When a woman tried to sell me a very expensive jar of truffle flavoured salt I automatically put my salesperson defenses on. I quickly realized that of all the products on the shelves, this was the only one she wanted to make sure I knew about and she seemed pretty persistent that this was an important culinary secret ingredient. Call me gullible, call me hungry, but I started to become convinced and I plunked down $18US for 100g of truffle infused salt. I left, wondering if I'd been had.
The first time I opened it I was surprised at the truffle aroma that came out of the jar. There was no hint of artificial truffle flavours and in fact is generous with truffle bits. I made creamy French style scrambled eggs and since at the time fresh truffles were out of the question, I would use this as not an alternative but a reminder of truffled scrambled eggs. That dish with a healthy dose of truffle salt and just a drop of black truffle oil, instantly transported me. Truffles and scrambled eggs are one of the worlds most perfect dishes and for me the best way to enjoy a truffle if you ever have the opportunity.