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Do you know what these are? I mean, aside from delicious? Be the first to name this mystery food and win a free 8×12 print of your choosing. The answer must be the full name in Spanish or English (or latin, if you want to show off). Leave your guess in the comments section below. Good luck! Photos ©Mike Randolph
UPDATE We have a winner, EnriqueB, author of the Spanish food blog www.dorarnosella.com. They are criadillas de tierra. That is how they are known in Extremadura, where they are most common in Spain, but they are also known as turmas in Murcia and papas crías or criadas in the Canary Islands. In English they are most commonly called desert truffles. They are related to the white truffle, though I bought mine for 12 Euros a kilo whereas white truffles are a tad more expensive–3,000 Euros a kilo. They grow in arid, sandy soils in Spain as well as parts of North Africa and the Middle East. Fungi expert Antonio Rodríguez has an excellent post on them here.
While not nearly as aromatic as white or even black truffles, they do have a wonderful mushroomy, earthy, hard-to-define taste. Some people slice them thin and use them in place of potatoes in a tortilla. But most people prefer them with scrambled eggs. They are moist, but dense, and fried in olive oil they are quite lovely. March and April is the season for fresh desert truffles, though they are also sold in jars, minus their soil-covered skin. As Julvic noted in the comments, they don’t look very appetizing. Last fun fact: Criadillas means calf’s testicles, so the rough translation for desert truffle in Spanish is calf’s testicles of the earth.
Thanks to all who participated.