Something like a Black Truffle World Cup has been held for three years in Soria in the international competition cooking with truffle, a third edition has crowned the participant from Thailand, dancing a dish where the truffle was present in up to seven preparations.
The summary of the dish is ravioli stuffed with foie coon boletus and black truffle, homemade mascarpone, boletus stew and marzuelos, accompanied by breaded truffled yolk. An ode not only to the black truffle, but to all mycology that makes the province of Soria famous and that the jury has valued in pursuit of flavour, originality, presentation and harmony through the truffle.
The chef Anthony Burd, American but based in Bangkok, where he works in the tony’s restaurant thus has won the prize (no less than 4,000 euros), shared with Alexandra Anton, chef from Soria at the La Chistera restaurant in Soria, who acted as godmother of the American chef.
He has left others in the gutter like this seven participating teams coming from different latitudes such as Ecuador, Mexico, the United States, Slovenia and neighboring countries such as France and Italy, in addition to the Spanish representative.
Part of Burd’s success has not been only in the taste, as they explain from the contest, but in the surprise of including seven elaborations with black truffle in the recipe. Present in the pasta, in the broth, in the breaded egg and in the cheese, the dish revitalizes the umami that truffle and mushrooms offer.
The contest, organized by the Ministry of Culture and Tourism of Castilla y León, and supported by the Soria Provincial Council and the Soria City Council itself, thus becomes another magnet to praise the gastronomic benefits of the black truffle.
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