Yesterday my wife Jan made scrambled eggs for breakfast, and they were particularly delicious. How so? Because she had grated lots and lots of summer truffle into the egg mixture — from a truffle we had bought the day before.
And it looks as if Daglan’s first summer truffle market (held on Sunday morning) has started a fine new weekly tradition for the village.
To the surprise of some, the truffle market was located a bit off- piste, in the courtyard of Daglan’s primary school, rather than in the main square (where the regular Sunday market was in full swing). It’s easy enough to find, but some locals still weren’t sure. To orient you, here’s the entrance to the school yard, immediately next to the village Mairie:
The market consisted of two long tables — on the left, the truffle vendors with their baskets and weigh scales, and on the right a table bearing various snacks and drinks. Here’s how it looked on Sunday morning:
And here’s a closer look at some of the truffle vendors, chatting amongst themselves:
I went to the market first, and was quite pleased to buy a reasonably large truffle for just 10 euros — something like a quarter of what I had expected to pay. When Jan found out how reasonable the prices were, she went to the market for herself and bought an even larger truffle, for 13 euros.
And what do you do with summer truffles? Well, you can slice them thinly over just about any dish you like — scrambled eggs, pasta, and so on. You can also make truffle butter, like the mixture shown below, which was spread onto slices of baguette and offered for free at the truffle market snack table:
Jan’s method of making (and preserving) truffle butter starts with softening a good amount of butter in a bowl. When it’s easy to mix with a fork, you start grating the truffle over the butter (she uses a Microplane, to get really small flecks), and then stirring it in.
Keep grating and mixing until the butter is clearly showing lots and lots of dark flecks. Then roll the butter into a log shape, wrap it in waxed paper or cling film, and freeze it.
That way, you can store it for a long time, and simply slice off just the right amount to finish your mashed potatoes, or green beans, or grilled steaks — in other words, just about anything that would work well with the mild taste of summer truffle. And enjoy!