Truffles tend to infuse their aroma to everything around them, which is why they work perfectly with ingredients that are submissive and agreeable to let the truffle take centre stage. Fats work perfectly with truffles and help bring the full flavour out, which is why truffles are usually paired with fatty foods like Foie gras, butter, cheese, cream, and oils. Whichever kind of truffle you’re using, this rule works.
Pasta, rice, potatoes, bland foods are brilliant to bring out the delicious flavour of the truffle. You always want to maximise the truffle flavour, using the least amount of the ingredient as possible, so always slice them paper-thin using a truffle shaver and let them work their magic. As for quantity, typically use 8-10 grammes of truffle per person.
Cooking with Black Truffles
This famed truffle is the prize ingredient of chefs everywhere. While you will find many connoisseurs have different opinions on the preparation of Black truffles, there are some universally respected precepts: Black Truffles are best if used when cooking a dish, as their aroma and flavour are long-lasting, and will seep into your preparation. The French adore their Perigord Diamond when used in scrambled eggs and an omelette, as eggs easily assimilate the subtle earthy flavour of black truffles. This is also a very easy way of using black truffles since it leaves almost no room for error. Most vegetables with clean, fresh flavours contrast nicely with the intensely pungent essence of truffles, especially celery root, leeks and cabbage.
Cooking with White Truffles
Because they are so aromatic and pungent, but their aroma tends to fade relatively quickly, white truffles should NEVER be cooked. Keep it simple. Slice or shave over some cooked risotto or pasta and you’re done. They should never be mixed with any ingredient high in acidity, which would cause the flavour of the truffle to subside. Let the truffle work its magic, and always add at the end of the preparation.
Cooking with Summer & Autumn Truffles
Since summer and autumn truffles are the less expensive of the bunch, you can be more creative. Basically, follow the instructions for black truffles, but feel free to experiment with different recipes and ingredients, always remembering the flavour will be much more subtle than the winter variety, so it won't be as spectacular.
Care for your Truffles
Fresh truffles have a short shelf life and should be eaten as soon as possible to enjoy at their best. Truffles are typically more than 70% water and will naturally lose 2 or 3 % of their body weight per day (moisture). If you wait too long, they will rot or dry out.
The truffles we supply have been cleaned, however, you may wish to wash them further under running water using a small brush (e.g. a toothbrush) then dry them carefully with a kitchen towel.
The truffles we supply arrive with you in sealed foil pouches to keep them fresh, though you may want to place them in an airtight container (Tupperware box or glass jar) lined with kitchen towel. Close the lid tightly and put it in the warmest part of the fridge, generally the door or top shelf. Consume them as soon as possible as we only stock truffles that are fully mature so any delay in eating will be a detriment to their wonderful aroma. If not eating straight away check them daily, wipe away any condensation that collects inside the container and change the kitchen towel. If they grow a little white mould (harmless) clean them as above. For best results consume within three days.
Truffles are graded based on their quality, shape and completeness. We sell truffles in two categories depending on availability. These are known as 'first choice' (Grade A) which have some chips and scratches, and 'extra quality (Grade AA) considered 'whole truffles, perfect condition.
Individual sizes are around 20 - 50g, the average being similar to the size of a golf ball. Naturally, density and shape vary as no two truffles are ever alike. Our entry level weight is 25g which offers a good amount for two people to enjoy.