A black truffle, or rather a black asparagus truffle, is an edible fungus, the fruiting body, or "bract" of which is the dark brown, velvety, succulent flesh that you find in Italian salami and its many variations. Truffles belong to the family Asparagaceae or the fungi that make up the asparagus family. In fact, they originated from the Mediterranean region where the asparagus plant (which also includes the common red asparagus) was cultivated for medicinal purposes.
Asparagus, the common name for the black truffles, is native to Italy. Although the word "truffle" came to America from Italy, it actually means "little or small mushroom". The asparagus mushroom, as it is known by the botanical name Agaricus, is widely cultivated all over the world for its unique flavor, texture, and medicinal value. The name "black truffle" has been given to the black asparagus variety since it grows most densely and abundantly in the mountains of Italy, especially in the Tuscany region. This is why the Black Truffle Salt is so popular around the world: since the early 16th century, the asparagus truffle has been a highly prized and sought after delicacy in many different countries, most notably Italy.
When it comes to the color variations of the asparagus mushrooms themselves, the variety commonly sold in supermarkets today is black. However, the black asparagus that was harvested from Italy was not actually called black. It was called "staccato di Asparagus" (translated as "staccato of Asparagus").
The black truffle sea salt is actually a product made from the asparagus that has been graded as Traccato di Asparagus and then is processed into a salt. Since black truffles are so rare and valued, there are no less than three steps to this process. The first step involves cutting the truffles with a blade that has sharp edges, as it is the only way to preserve the true truffles' delicate outer layers, and the second step involves pressing the pieces of mushroom that have been cut.
The third step involves preserving the truffles using special methods that have been developed over the years to preserve the mushroom's outer layers without destroying their inner qualities. The resulting truffles are then graded as Black Truffles and are prepared for sale or other uses.
The black truffle salt is a wonderful addition to any number of recipes the salt is a perfect accompaniment to white wine, prosciutto, sausage, meats, cheeses, meats, poultry dishes, desserts and a whole host of other recipes. It can be used on fresh bread and spreads, salads and soups, and even candies.
One of the best ways to prepare an Italian dish that uses the asparagus truffle or one that can be served with the truffle salt is to take some raw truffles and cook them in a salad sauce that is a combination of olive oil, lemon juice, and parsley. There is nothing quite like the flavor that these truffles add to a dish.
To the extent that asparagus truffles are a rare find, you may want to make your own truffle salt at home by growing your own black truffles in your kitchen garden, on your counter, or on your window sill. It will add an extra touch of elegance to your cooking and add an extra dimension to your home's appeal.
If you decide to grow your own truffles, the best method of growing them is by growing them in containers and putting a layer of asparagus truffle salt on top of the truffles as they emerge from the soil. This truffle is what you will harvest and then use to season your food, such as cheese, pasta, sandwiches and vegetables, and meats.
Asparagus truffles do not grow well when grown in a large tray with no drainage holes. The reason for this is because they must have a place where the roots can develop. When growing truffles, if the roots are allowed to grow in one layer of soil for too long, the truffles tend to form a matting on the bottom of the tray and the truffles will collapse, thus eliminating the truffles.
Growing truffles in containers allow you to be able to harvest them as you need them. When you are ready to use the truffles, just remove the truffles from the containers, rinse them off with warm water, cover them in salt and keep them in an airtight container. After the truffles are completely dry, they are ready to be used.