DUCK EGGS
When it comes to eggs derived from fowl, although it may not be as popular as the common hen’s egg, the duck egg is one of the tastiest, not excluding the less common quail or goose.
Like chicken eggs, duck eggs’ appearance are similar but the texture of their yolks are more decadent and viscous, with a deeper, richer flavor you can’t find in a regular ol’ chicken egg.
We get our duck eggs from D’Artagnan. If you’re looking for anything fowl related, for that matter, D’Artagnan is a great choice. Quattro Farms in Pleasant Valley, New York also carry fresh-farmed Duck Eggs. You can find them at the Union Square Greenmark on Saturdays.
Fresh duck eggs should "stand up" when cracked into a pan, because their structure hasn't had time to break down yet. They keep for about two weeks if kept cool and for six week refrigerated.
December’s website dish features duck eggs sunny side up with guanciale and fett’unta. Guanciale is the very distinctly flavored bacon made from the jowls and cheeks of our hero, the pig. The word fetta means sliced, and unta means greasy, so fett’unta is a greased sliced - or a shiny, happy piece of bread. The crowning glory of this dish is a generous shaving of fresh white truffles on top of it all.
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WHITE TRUFFLES
The magnificent white truffle is a treasure among the cuisine of Piemonte. With an earthy, garlicky aroma and distinct flavor, tourists everywhere are lured to this region, in search of these little (and sometimes quite large) treasures.
A trifolau is a professional truffle hunter who roams the hills around Alba from August to January, gathering the highly prized and very costly white truffles.
Truffles are subterranean, edible ascomycetous fungi of the genus Tuber. They’re found anywhere from 2 to 15 inches underground, usually in a circular formation about 4 to 5 feet from the base of an oak tree.
For centuries, truffles were believed to have grown anywhere lightening struck. Greeks and Romans considered it an aphrodisiac and Emperor Charles V was said to have enjoyed one during an unforgettable dinner dating back to Alba in 1537.
White truffles are best when served sliced thinly or shaved over pasta or cheese dishes, such as Babbo’s Pappardelle with Butter, Parmesan and White Truffles. The secret to cooking with truffles is not to pair their flavors with other strong flavors.
When purchasing truffles, be sure to choose firm, well-shaped and unblemished truffles. In order to maximize their flavor potential, try using them as soon as possible. Available from late fall to midwinter; these milder flavored truffles need not be peeled before using. Buon Appetito!
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