Last Saturday we were extremely lucky. Not only did we buy the very first fresh morels of the season, we also bought a small bianchetto. This affordable white truffle is available from mid January to the end of April. It is also called March truffle (marzuolo).
In his book Complete Mushroom Book, Italian chef Antonio Carluccio combines fresh oysters with a white wine sabayon and white truffle: Ostriche con zabaglione e tartufo bianco. The result is spectacular. The combination of the distinct aroma of the white truffle with the oyster is intriguing. The sabayon brings everything together in terms of taste, consistency and structure. And just to show you how clever Carluccio’s combination is: the sabayon in itself is not pleasant. We prepared the dish with bianchetto. Maybe less subtle than when prepared with a white truffle, but the result is nevertheless wonderful.
With such a great dish you many want to drink a glass of Chablis or Champagne. We enjoyed a glass of Crémant de Bourgogne, produced by Vitteaut-Alberti. A refined wine, soft and with delicate fruit. The bubbles are small and pleasant.