Fungi treats-A A +A
Friday, October 11, 2013
YOU don’t underestimate the things underground. For example, somewhere beneath the red soils of Europe lurk these lumpy fungi called truffles which is known as the “diamonds of the kitchen.”
Truffles are edible mushrooms but they emit rather an arresting aroma. These expensive fungi are harvested from the wilds of France, Italy, China, Croatia and some parts in the Pacific Northwest and the US. They are so rare that pigs or dogs are required to hunt and locate this precious delicacy.
Truffles season rolls from September to November. But there is no need to travel around the world as Crimson Resort and Spa in Mactan Cebu excites every adventurous palate down south with the glory of the mystical gastronomic wonder that is the truffle. Bon appétit!
To welcome the menu is a plate of lightly seared sea scallops decorated with fresh black truffle shavings and topped with strips of caramelized apple. A little dip into the creamy cauliflower puree and meal has just started.
Second entree is a couple of ham hock bonbons laid above soft boiled organic quail eggs and dressed with black truffles. Light pea salad and a small piece of red tomato
for a colorful appeal.
For the main course is seared foie gras (French for fat liver) in a bed of a risotto of field mushroom with truffle oil saturation and a finishing of lightly shaved black truffles.
Next is an explosion of truffle ravioli over grilled Australian beef tenderloin and panache of season vegetables. By the way, wines complement the truffle experience.
Grab either red or white to pair up with your sumptuous truffle adventures.
Time for sweets—a trio in one for starters—white wine orange pear between a scoop of light spiced truffle sorbet and chocolate spatzle. An indulgence of pineapple and black truffle parcels smeared with local calamansi and cinnamon soup—and praise the Lord for truffles!
Published in the Sun.Star Cebu newspaper on October 12, 2013.