As you may remember, I was pleased to discover that, even though priced at $400 per pound, a single black summer truffle could be acquired at Buon Italia for a mere $10. What to do with it, though? As one commentator pointed out, this sort of truffle is hardly the most odiferous or loamy of the various varieties of truffle. Like all truffles it must be showcased, which means no tomato sauce, heavy garlic, or any other flavoring that would mask the truffle’s pungency.
Accordingly, there are really only three things you can do with it. I chose to grate my truffle over a plate of loose scrambled eggs, made from farmer’s market ova, which cook up bright yellow. Another thing you can do is slice the truffle very thin over a plate of well-buttered (or well-olive oiled) pasta, fettuccine preferred.
A third thing is to make crostini, as I did the next day for a Halloween party, with toasts upon which you first pour olive oil, then smear ricotta, then finally grate the truffle. After these usages, I still have one third of the truffle in a jar wrapped in paper in my fridge, waiting for further adventures.