Well, well, well, what have we here?
That’s right, an honest-to-God black truffle, sourced from somewhere in NSW and provided to the Pricks courtesy of very generous commenter and friend of the site Dr Duck, just proving that Prick With a Fork readers are the greatest, smartest, loveliest blog readers in the world. It’s every bit as redolent as you would expect, and more: Even after just a 25-minute drive home, the Prickmobile is now infused with the aroma of truffle, which beats even new car smell in my book.
The only question is, what to do with it (besides kick myself for not picking up that gorgeous truffle slicer we almost bought in Sarlat a couple of years ago)? It’s gone in a container with the carnaroli and a few eggs, and I’m thinking something simple, shaved over some beautiful egg pasta, perhaps with one of those aforementioned eggs cracked over. Anyone else got a bright idea or three? Precocious kid-friendly dishes especially appreciated.
Much thanks to the generous donor, and we will have all the fun with this it deserves.