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    Prego at Taj Coromandel lures with a special menu, featuring fresh Italian black truffles

    If you truly wish to savour truffles, have them the classic way — with a poached or scrambled egg. “That’s what connoisseurs go for,” says executive chef Alok Anand, who is gung-ho about the fresh batch (approximately a kilo) of Italian black summer truffles that have arrived at Taj Coromandel. Needless to say, he’s made haste to come up with a special truffle menu that will be available for 10 days starting today (truffles last no more than 15 days). And why not, considering their last good batch of summer truffles (and resultant menu) was just around half a kilo, three years ago.
    Though the truffle menu at Prego offers a complete meal, you can choose to have just one dish, as they are all individually priced (Rs 700 plus tax onwards). And the chef recommends the seared scallops and leek sauce or the homemade pappardelle and field mushroom ragout, if you’re looking for dishes where the truffles shine bright. The umami flavour of leeks, parsley and parmesan enhances the earthy flavour of truffles, he points out.
    Another umami ingredient, cepes make their way on to the truffle, mascarpone and chives pizza, while for dessert, there’s a truffle ricotta mousse and pistachio sponge. “Black truffles can’t be cooked for long — just tossed if needed. That’s why they’re usually sliced and used as a topping,” he concludes. Details: 66002827

    Ryan Peppin

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