Final thoughts on the kitchen. Then I’ll shut up. The only thing I cannot do on the present cooktop is sear food. I am afraid to get it that hot. They said I shouldn’t use my cast iron skillets either. They were my mom’s pans. As a work around I am thinking of buying a one burner portable induction unit for the counter. I can store it in the cabinet. I can get it very hot and use the cast iron on it. This will give me back the capacity to sear and brown food. I will also continue to use my own nice pots and pans. They still work on this cooktop and I see no need to replace them. I just need to start with a lower temperature and then raise it. These adaptations will make this cooktop work.
Induction is a great cooking method. My experience is out of the normal because of the thickness of the counter between the pan and the heat source. This is an unusual design. I still love the look and easy cleanup 🙂
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We went to Calagrana for a rare dinner out. We usually like to eat lunch out, not dinner. But this was a special dinner. White truffles. They are in season now. Umbria is known for it’s truffles. They are abundant. All year round there are truffles, in summer, black truffles, in winter, white truffles. They are expensive but not as expensive as the famous ones from the Piedmonte region up north. Ours are less famous, and slightly less expensive, but taste the same. You’ll notice cooks almost always pair the truffles with a mild flavored food. Favorites are risotto, tagliatelle or eggs.
I forgot to photograph the first course. It was incredible. A poached egg in a Parmesan “cappuccino” with pancetta, croutons and white truffles.
Next was the risotto. Creamy and generously topped with tartufi bianchi shaved right at our table. The aroma of the truffles was intoxicating.
Finally, the secondo was a mouth-wateringly tender veal filet sliced and served with button mushrooms, chestnuts and roasted winter squash (zucca in Italian). Topped, of course, with truffles. I loved this dish but the truffles on it were a waste. The dish had strong flavors which overpowered the truffles. Delizioso, how could it not be?!
Finally, a rare photo of mio marito! Luther, aka Luigi.
Enjoy your week. Our weather is perfetto right now!
Oh thanks so much Lindsay! I didn’t want people to get the impression I was completely unhappy. I can make this work! 🙂
Hi Phil, oh I can’t believe there aren’t white truffles in the south. But hmmm. Maybe? Anyway, the white truffles are more dense and softer so they don’t crumble when sliced like the black. The black seem to just be grated on, the white sliced in very thin slices. The aroma is more heady, the texture very different.
Thanks Catherine, not sure why the comment didn’t happen. That truffle dinner was da bomb! And we are so lucky to live in truffle land.
Well, I think the cooktop is pretty cool and as you say you can adapt it to suit your needs. I see no reason to use a certain type of pan surely that’s only a recommendation ? Anyway happy cooking !
How does the flavour of the white truffle compare to the black? A neighbour has 2 truffle hounds and they are always caged so I guess there are no white truffles in the south of Umbria.
oh YUM – what a wonderful meal you enjoyed!! Truffles, jewels of the forest floor…how fortunate; I can ‘almost’ smell the aroma.
I made a comment, re: kitchen stove post, but twice trying to submit it, did not go. Or it did; but you didn’t receive. Or, or, or…in any case, all the best!