***Tòfona Negra

The gastronomie treasure of December and January, its evanescent perfume can be preserved for a while in vi ranci (or cognac); but most people would be unable to resist employing it instantly, even if only in the simplest ways:

1. sliced extremely fine, dressed with olive oil, lemon juice, salt and pepper;
2. sliced and added to an omelette a few moments before it sets – heat releases the perfume which must then immediately be ‘contained’ by folding the omelette at once;
3. to perfume a risotto, finely sliced and used to crown the dish one moment before serving.