During the painfully short white truffle season, lots of restaurants offer a dish called Tajarin al Tartufo Bianco. Fresh egg pasta, loads of butter, piles of Parmigiano Reggiano and an ever bigger pile of freshly-shaved white truffle. It doesn't get any simpler and it certainly doesn't get any more delicious. And once you've tasted this extravagant dish, (which can go for $100 per person), you'll be forever asking yourself why you can only have it a few times per year.
After much scouring, we've finally found a truffle butter that fulfills its promise. With such a simple name, you'd think you'd know exactly what you're getting with truffle butter, but that's rarely the case. Too often, in addition to truffles and butter, you're getting oils and mushrooms, which we call filler.
Savini Tartufi of Tuscany has been the premier source for truffles in Italy since the 1920s. In fact, their truffle-hunting dog named Roscoe found the world's largest white truffle in 2007 - 3.3 pounds! Their truffle butter is 80% butter, 20% fresh white truffle and a dash of salt. That's it, pure and simple.
As we've mentioned, it's incredible with pasta, both fresh and dried. We love to slather it on toast and top with a fried egg. It's unbelievable with potatoes - whipped into mashed potatoes or inside of a luxurious baked potato. A spoonful atop a grilled steak will take you to new heights. And while it might sound surprising, the rich, garlicky aroma of white truffles is a great match with scallops - try finishing a pan of seared scallops with a spoonful of white truffle butter.