The truffle (EN)
The black truffle takes center stage in Morella’s cuisine, and we can enjoy it in a wide variety of recipes. Delicious scrambled eggs, raw as a salad topping, sliced over a piece of bread with olive oil, transformed into a mille-feuille with vegetables and meats, in stews and braised meats, crowning lamb, pork, and beef fillings, in exquisite homemade pâtés, in cold cuts where the truffle adds aroma, color, and plenty of flavor... And even in desserts, as Morella’s cuisine has experimented with tasty combinations featuring ice cream, sponge cakes, pastries, and liqueurs.
This “black gold” is a key element in an innovative cuisine that has evolved without losing the ancestral culture of its flavors.
Origin
Tuber melanosporum
The black truffle of Els Ports belongs to the Tuber melanosporum variety. It is a fungus associated with the roots of forest trees such as holm oaks or oaks. It grows underground, about 15 to 20 centimeters deep, in symbiosis with these trees.
The black diamond, as one of the founders of modern gastronomy, Brillat-Savarin, called it, offers exquisite versatility in the kitchens of Morella’s restaurants. Sliced truffles simply dressed with oil and salt, served raw to accompany salads or carpaccios, or to flavor broths and egg dishes. It also enriches stuffed meats and shines in desserts. The intensity of its flavor, its aroma, and the versatility it offers when cooked make this fruit the jewel of Morella cuisine.
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