M&M's did, however, want to make one thing clear.

It’s not like you’re stealing the aroma by infusing.It burns off, the longer you have it.

Let the truffle do the work for you.It’s just sitting there giving off aroma.You may as well capture it,” she says.. Pork Belly Porchetta with Truffles.

I take McGee's advice and pop my truffle into a sealed plastic container with eggs overnight.But the truffle is so luxurious looking, velvety black with a speckled hen brown and white interior, that I have to share it.

My husband and I invite two friends over for dinner and we go wild, shaving the truffle over mushroom toast, incorporating it into pasta and butter.. We’re in a race to consume the truffle, since McGee has also cautioned, “The thing with our native wild truffles is that they don’t hold well.

Like specialty produce or Rainier cherries.Combine flour, salt, and sugar in food processor; pulse to combine, about 5 times.

Add butter; pulse until butter forms pea-size pieces, about 10 times.With food processor running, drizzle in ice water; process until mixture just starts to clump, about 10 seconds.

(Do not overmix; dough should not form a ball.)Turn mixture out onto a clean work surface; knead until dough just starts to come together, 4 to 5 times.. Divide dough into 2 equal portions.