While I've been to other truffle festivals this is the first time I've experienced what is arguably the premier white truffle festival. It's been unfortunate that the growing conditions during winter haven't been the best (not enough rain) which has affected the yield and some might say, the quality. The most obvious affect has been on price - at least double on last year. It's been a bit of a waiting game to find a truffle to meet our requirements but it's been worth it.
Buying a truffle at the official marketplace is a little different. If you purchase truffles that weigh at least 10 grams, they will be packaged in a white, numbered bag. Truffle judges are on duty and you can have the truffle you've bought or are considering buying, judged without fee, to ensure you are getting a top quality product.
During truffle season. one of dishes you'll find most restaurants serving here in Alba is Uova al Tegamino and the sole purpose of this dish is to highlight the white truffle. I hear you saying, what is uova al tegamino? Well, it's fried eggs!
white truffle, very finely sliced
I've cooked these eggs in 20cm non-stick skillet.
Put a good knob of butter into the pan and place over a medium-low heat. Once the butter has melted but not coloured, break in the eggs, one at time, into the four corners of the pan, being careful not to crack the yolk.
Once the white has set, place a lid on the skillet, turn the heat to low and allow the steam to just set the white on the topside - this will also help warm through the yolk.
As soon as the whites are solid, remove from the heat and generously shave over with white truffle.
Serve at once with good crusty bread.
There's still time to join in with Weekend Herb Blogging this week - you can find the details at the hosting post.