FRESH TRUFFLES

There are several varieties of fresh truffles, known for their unique flavors. First, the famous Périgord black truffle , the tuber melanosporum, a great ally of gourmet meals. Another variety of truffle famous for its prestige and rarity, the white Alba truffle known as tuber magnatum pico. The summer truffle or tuber aestivum accompanies us from June to August with its freshness and subtlety. In the fall, a new variety comes to accompany our recipes, the Burgundy truffle or tuber uncinatum. These 4 varieties are currently the most consumed, fresh, in season.

To prepare the truffle in a way that highlights its flavors, you must of course take its variety into account. For example, you absolutely must not heat Alba white truffle and summer truffle, which must be added after cooking. The black truffle , on the contrary, is a truffle that can be cooked. Tuber melanosporum can be added at the end of cooking to many dishes, because heating it slightly will bring out its aromas.

Upon receipt, it is recommended to wrap each truffle in absorbent paper, which will be changed once a day. Then, place the truffles in an airtight box and place them in a cool place, between 2°C and 4°C, such as the vegetable drawer of the refrigerator.

Fresh black truffle can be enjoyed in various ways. It goes perfectly with starchy foods, certain vegetables like asparagus and meats. It can be eaten raw or lightly cooked in your hot preparations.

To clean fresh truffles straight out of the ground, you need to use a brush with firm but not too hard bristles and brush the truffle delicately under a jet of cold water.

You can measure the quality of your fresh truffle by its appearance, very black for black truffles , dark brown for summer and burgundy truffles and cream for white Alba truffles. The truffles should feel firm in your hand and smell pleasant. Once cut, the truffle should be marbled with white and its flesh should be smooth.