over romaine greens.  I wonder
at the pleasure these pungent fungi

bring — gold in a chef’s pan.
White truffle oil, my preference,

more peppery than the black.
Makes sense — being part Sicilian —

that the robust Italian whites
appeal more than the tamer ebon

French ones.  All sub rosa
root-clinging symbiotic

fruiting tubers — a cabal
of crafty warty walnuts.

Beware the poisonous
false ones.  A bit of truffle Read on… »