Fresh Black Autumn Truffles: ideas on how to use and enjoy
These fresh black autumn truffles from Umbria are a gourmet delight—and here are our tips for bringing out their best.
The truffle aroma clings to foods containing fats, so it is delicious over dishes made with butter and oil—a creamy risotto or pasta with butter for example.
Avoid cooking them as this will drive off much of the flavour and aroma, but they do like being added to warm dishes as this brings out their own oil, flavour and aroma. They are perfect for enriching finished, simple, warm dishes such as risotto, pasta, eggs or potatoes, all of which brings out the delicious truffle flavour and aroma without getting in the way of that amazing truffle experience.
Also avoid clashing with strong flavours or aromas as the truffle flavour and aroma are lost.
Thinly slice or grate the truffle over the finished dish just before serving using a truffle slicer—this makes a difference as it means you can slice the truffles paper-thin, which makes the slices look wonderful as well as giving the most truffle flavour (and allowing the most servings).
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