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Black Truffles with Wine

Black truffles cooked in dry white wine, seasoned with sea salt, parsley, and aromatics.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: White wine and parsley are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 2,890 recipes. Both carry myrcene, which smells balsamic, herbaceous. The science ↓

Black Truffles with Wine

Ingredients

Directions

Prepare

  1. Choose a few fresh black truffles that are firm.

  2. Brush them clean and remove any dirt with a knife.

Cook

  1. Place the truffles in a stewpan.

  2. Add enough dry white wine to moisten them to a third of their height.

  3. Add a little coarse sea salt and a bunch of parsley and aromatics.

  4. Cover the stewpan.

  5. Boil the truffles on high heat for 8 to 10 minutes, depending on their size.

  6. Remove from heat.

Glaze and serve

  1. Glaze the truffles with a paste brush.

  2. Serve the truffles dry in a deep vegetable dish, covered with its lid, alongside fresh butter.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. White wine + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together2,890 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  2. Truffle + white winetop 16% of all pairs
    Smell alikelow
    Cooked together425 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  3. Truffle + parsleytop 22% of all pairs
    Smell alikelow
    Cooked together1,119 recipes

    Shared aroma: beta-pinene (pine, resin).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Fresh black truffles
The main ingredient, whose aroma and earthy flavour define the dish.
Dry white wine
Moistens the truffles and carries their aroma during the gentle boil.
Fresh butter
Served alongside the truffles to add richness and fat to each bite.

The step that matters

Boil the truffles on high heat for 8 to 10 minutes, depending on their size.. Truffles are delicate and lose aroma and texture if overcooked, so timing should follow their size. Keeping the stewpan covered traps the aromatic vapour, helping the flavour stay in the truffles.

Swap the parsley

How well each one fits the dish's main ingredients (truffle, white wine):

  1. Thymefits better
  2. Tarragonfits better
  3. Garlicfits better
  4. Parsleythe original

Fit is the average pairing score against truffle, white wine. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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