Plantin Summer Truffle Carpaccio

Name: Plantin Summer Truffle Carpaccio
Brand: PLANTIN
SKU: 180047.006
Price: 12.50 GBP
Availability: InStock

£12.50

Net: 40g / France

Summer truffle carpaccio from Plantin, L'art de la Truffe since 1930 — hand-sliced shavings of Tuber aestivum preserved in extra virgin olive oil at 50% truffle content. The accessible everyday truffle of serious kitchens. Earthy, woodland, nutty, faintly hazelnut. Ready to lift onto the plate

£12.50

Summer truffle carpaccio from Plantin — L'art de la Truffe since 1930. Plantin is one of the most respected truffle houses in the world, founded in Puyméras in Provence and now supplying Michelin-starred kitchens across France and beyond. Each jar contains fine, hand-sliced shavings of Tuber aestivum — the European summer truffle — preserved in extra virgin olive oil with a touch of salt. Truffle content is an unusually high 50%, with each slice cut thin enough to lift from the jar with a fork and place directly onto the plate.

Summer truffle is the most accessible of the great European truffles. Where the Tuber melanosporum (Périgord black) and Tuber magnatum (Alba white) are reserved for short winter seasons and price points that put them out of weekday reach, summer truffle offers the same aromatic family — earthy, woodland, nutty, faintly hazelnut — at a price that allows the home cook to use it generously rather than precariously. The texture in this jar is firm and elegant; the slices hold their shape when lifted, and the olive oil they sit in becomes a finished truffle dressing in its own right.

This is a year-round kitchen workhorse for serious cooks. Lay a few slices over a perfect plate of pasta, fold through scrambled eggs, lift a beef carpaccio, finish a risotto, or layer onto warm focaccia — the carpaccio cuts the work out of fresh truffle preparation and gives the dish a credible truffle character whenever it's wanted.

Producer: Plantin, Puyméras, Provence, France · Since 1930

Species: Summer truffle (Tuber aestivum) · Origin France / Italy

Truffle content: 50%

Ingredients: Summer truffle (Tuber aestivum) 50%, extra virgin olive oil, aroma, salt

Suggested serving: 10g per person

Net: 40g (drained weight 20g)

Allergens: None

Storage: Store in a cool, dry place. Once opened, refrigerate and use rapidly. Best before date on the lid.

Open the jar and lift slices gently with a fork. The olive oil in the jar is part of the product — drizzle a little over the finished dish rather than discarding it.

Allow approximately 10g per person — roughly a small spoonful of slices and oil.

Over pasta: Toss hot drained pasta in butter, a little pasta water, and grated Parmesan to form a clean emulsion. Plate, then lay the truffle slices and a drizzle of their oil over the top at the table. Tagliatelle, fettuccine and simple long pasta are the natural shapes; cacio e pepe lifted with summer truffle is a classic of the central Italian repertoire.

On scrambled eggs: Soft-scramble eggs gently with butter until just set, plate, and lay truffle slices over the top with a small drizzle of the jar oil and a turn of black pepper. Serve on toasted brioche or sourdough. The single most rewarding way to use truffle at home.

Over beef carpaccio or tartare: Lay the slices over thinly sliced raw beef dressed with olive oil, lemon, sea salt and shaved Parmesan. The truffle and beef aromatic profiles complement each other beautifully and the dish needs nothing more.

Risotto: Finish a Parmesan or porcini risotto with the slices and their oil off the heat, alongside the butter at the mantecatura stage. Plate and lay a few additional slices over the top.

On warm focaccia or toast: Brush warm focaccia or toasted sourdough with the truffle oil from the jar, top with the slices, finish with flaky salt. A genuine appetiser in 60 seconds.

With scallops or white fish: A few slices over pan-seared scallops or a piece of grilled white fish (turbot, brill, halibut) elevates the dish without overwhelming it.

The principle: truffle is heat-sensitive and its aromatic compounds dissipate quickly. Always add at the end of cooking, off the heat, directly onto the plate. Never cook into a sauce or stew — the flavour is lost.

Once opened, refrigerate and use rapidly. Push the remaining truffle slices back into the oil so they remain submerged.

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

Description

Summer truffle carpaccio from Plantin — L'art de la Truffe since 1930. Plantin is one of the most respected truffle houses in the world, founded in Puyméras in Provence and now supplying Michelin-starred kitchens across France and beyond. Each jar contains fine, hand-sliced shavings of Tuber aestivum — the European summer truffle — preserved in extra virgin olive oil with a touch of salt. Truffle content is an unusually high 50%, with each slice cut thin enough to lift from the jar with a fork and place directly onto the plate.

Summer truffle is the most accessible of the great European truffles. Where the Tuber melanosporum (Périgord black) and Tuber magnatum (Alba white) are reserved for short winter seasons and price points that put them out of weekday reach, summer truffle offers the same aromatic family — earthy, woodland, nutty, faintly hazelnut — at a price that allows the home cook to use it generously rather than precariously. The texture in this jar is firm and elegant; the slices hold their shape when lifted, and the olive oil they sit in becomes a finished truffle dressing in its own right.