22nd January 2013
Celeriac and truffle mash
Truffle has become a rather expensive treat as the production of the tubers is dwindling – because there are fewer oak and hazelnut trees and less favourable soil conditions – and the world-wide demand by wealthy gastronomes is rising exponentially. In the 1925 book of Tante Marie, for traditional family cooking, you can find recipes that call for “several truffles of a good size” to […]