Truffle and Salt

truffle and saltWow. Now this stuff is amazing. Salt is the new in thing: smoked, seasoned, hand raked, purified, whatever. This one has little flecks of black truffle throughout and when you lift the lid and sniff?Well. It’s close to heaven. The first time I tasted it, we’d put some in a vegetable dish. When we sat down to eat, we could not figure out why it tasted so great. Then we remembered the salt and brought it to the table. Soon, we were trying it on just about everything. A sprinkle on cheese. Go ahead. On polenta or risotto? Do it! I’ve saved truffle oil for special occasions and then had it go rancid. Having the truffle in the salt means it should keep much longer and retain that powerful, indescribable, immediately addictive aroma.


The cooking was a huge success. My daughter is really thrilled with herself. She enjoyed herself so much that she made dinner last night. She also made the rice again that you made together. She likes it so much she sat around eating the leftovers. She is even making dinner now—pasta with meat and tomato sauce. She said she likes cooking and considers it a real interest. ¬†She grew an awful lot from the experience.

-Anne Doherty, San Francisco

About Penni

Over 30 years as a food and wine professional, writer, and editor.

Cookbook author including:
'The Tra Vigne Cookbook' for Michael Chiarello,
'The Basque Kitchen' for Gerald Hirigoyen
and 'BurgerBar' for Hubert Keller.

Contact Penni Wisner