When some Roman friends gave me this little jar of truffle salt I stuck it in my suitcase and forgot all about it. It seemed like one of those stupid gimmicks for people who have too much money. But one day I was curious enough to open the jar. The warm, truffly aroma that came spilling out was so seductive that I simply had to try it. And then.... well I was hooked.
Unlike most flavored salts I’ve tried, this one is undeniably useful. The earthy undertone gives softly scrambled eggs a gorgeous richness. It’s perfect as a finish for fresh pasta. Shower it onto a tenderloin of beef as it goes in the oven, and watch it coax out flavors you didn’t know were there. And a few sprinkles turns popcorn - which is never less than wonderful - into a serious celebration.
The version my friends found in the Veneto is difficult to find here. But I’ve found another brand at Dean & Deluca, and it’s an entirely suitable substitute.