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Tuber Melanosporum Vitt.
These fresh black winter truffles are preserved whole in a mix of water and salt. They are not as fragrant or aromatic as fresh truffles, but rather very mild and subtle.
Drain and reserve the brine for sauces or soups. Chop or slice the truffles and add them to cream or butter-based sauces. Preserved truffles are excellent mixed with scrambled eggs for a glamorous breakfast, tossed into a salad vinaigrette, added to pasta or risotto, or mixed with butter to spread over toast for a great appetizer. Let them steep in olive oil and use for any preparation.