THE £70,000 ‘DI­A­MOND’

Lancashire Life - - FOOD & DRINK -

A 19th cen­tury French gas­tronome de­scribed truf­fles as ‘the di­a­mond of the kitchen’ and their mon­e­tary value com­pares. In 2018 a rare 850 gramme white truf­fle was auc­tioned for around £70,000. Chefs across the world prize them, but what are truf­fles?

Ba­si­cally, they are the fruit­ing body of a fun­gus and they are found un­der­ground usu­ally close to tree roots. Be­cause they are hard to find, animals with a su­per sen­si­tive sense of smell are used – usu­ally trained pigs and dogs.

White and the more common black truf­fles look a lit­tle like oddly shaped potatoes and have a pun­gent smell and a taste to match heavy on the ‘umami’ end of the flavour scale.

Truf­fles were pop­u­lar in Eng­land in the days of Queen Victoria

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