Imereti
Khachapuri with Cheese and Ham
Georgian cheese bread, boat-shaped, with ham, truffle and an egg yolk
2 h·4 servings
Truffle paste
Finely minced truffle, usually blended with mushrooms and olive oil into a spreadable paste, earthy and intensely aromatic.
Truffle paste is sold in delicatessens, Italian grocers, well-stocked supermarkets and by mail order, usually in small jars. The truffle content varies widely, and many pastes consist mostly of button mushrooms with added flavouring, so the ingredient list is worth checking.
Substitute:
Fresh or preserved truffle, finely chopped and worked into a little olive oil, is the best substitute. Truffle oil provides the aroma but not the body and is often artificially flavoured; a paste of dried porcini adds earthiness but does not taste of truffle.
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