I really shouldn't say this, but I quite like truffle oil.
I know it's fake. I know it's a petroleum derivative. I know it's shameful and disgusting and I'll probably be banished to purgatory.
But I still enjoy it - when used appropriately.
Real black truffle has a completely different character. It's not in your face and overpowering; it's far more delicate and gentler, it integrates into the dish rather than overpowers. It doesn't shout to be heard, but makes it presence felt subtly, yet distinctively.
For La Trufa Negra menu @laloca_maria @chefmanuelolveira has harnessed these talents into dishes where the truffle stands out, but doesn't outshine the other elements.
You see it in the light, creamy Honey Ricotta and the very mildly spiced Cacio e Pepe. It has a bolder presence in the crispy, sweet-spicy Chicken Wings, but it's pungent aromatic nature is best expressed in the Agnolotti and the Truffled Tartare.
With the Pork Belly, the soft, creamy verdinas beans from northern Spain are the star. As is the seared duck breast in the Dry Aged Duck. In both, the truffles deserve an Oscar for Best Supporting Ingredient.
No truffles fortunately in the La Loca Black Forest, but what I loved about it, is that, unlike most other deconstructed Black Forests which I hate with a passion, this one actually manages to capture the essence of the classic pastry.
The Black Truffle promotion will continue through February.
#truffle #blacktruffle #truffles #blacktruffle #trufanegra #bandra #mumbai #mumbairestaurants Less