Black Truffle Cleaning

Black Truffle Cleaning and Recipes

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Table of Contents

Cleaning The Black Truffle

When using fresh black winter truffles, it’s best to clean them right before consumption to maintain their freshness. Before incorporating them into your dishes, ensure all soil is washed off under running water using a nail brush. Since they are consumed with their skin on, make sure they’re thoroughly cleaned. Pat them dry with a paper towel afterward.

Always consider the black truffle (Tuber Melanosporum) as a garnish, not a main ingredient. Opt for fresh truffles when available. To truly savor and appreciate the unique flavor of black truffles, a mere 100g is sufficient. This amount allows for multiple recipe explorations.

How to use black truffles to flavor food.

To infuse your chosen food with the rich aroma of black truffle, begin by placing both the truffle and the food in an airtight container. The integrity of the container is crucial to ensure that no air can escape, keeping the potent aroma within.

Once securely sealed, store the container in the refrigerator for a minimum of 24 hours. During this time, the distinctive and intense scent of the black truffle will permeate through the food inside. It’s worth noting that the essence of black truffle latches on particularly well to foods with a higher fat content. So, for the most profound flavor infusion, consider pairing truffles with such foods.

Truffled eggs

Place six eggs in an airtight container alongside a freshly washed black winter truffle. Ensure the truffle is wrapped in a paper towel but not entirely covered. Securely seal the container and refrigerate for 48 hours. Due to the eggshell’s porous nature, it absorbs the truffle’s aroma, infusing the eggs with its distinct flavor.

You can then utilize these truffle-infused eggs to create a luxurious truffled flan, incorporate them into stuffings, or simply savor them fried. For an enhanced taste, consider sautéing some thinly sliced garlic in hot olive oil until it turns a light golden brown, and then fry the eggs. These truffle-aroma-enriched eggs promise a tantalizing treat for your taste buds.

Risotto Parmesan with Black Truffles

Can be served as a starter or a main course

Serves 2 – 4 people.

Ingredients:

150g black truffles

320g rice

120g grated Parmesan cheese

50g butter

Half a tablespoon heavy cream

Instructions:

Boil the rice until it is al dente and drain well. Add the butter, cream, Parmesan and about half of the grated black winter truffles. Stir until it is well mixed and serve hot, garnish each plate with a generous amount of the remaining winter truffle shavings.

Salad with Black Truffle

Ingredients:

3 Hard Boiled Eggs

2 large handfuls of green beans

1 medium-sized lettuce

1 large handful of Rucola

1 Bunch of dill

70g black winter truffle

Creamy Dressing

4 tablespoons extra virgin olive oil

3 tablespoons creme fraiche

3 tablespoons double cream

2 tablespoons of lemon juice

2 tablespoons white wine vinegar

Cayenne pepper

Salt

Instructions:

Wash the lettuce & rucola and shake off the access water. Let drain in a collander while preparing the dressing. Top and tail the green beans, then boil them in salted water until tender. Remove and wash in cold water, then mix in with the lettuce and rucola.

The dressing is prepared by mixing all the above ingredients together in no particular order. NOTE – The cayenne pepper is added at the end.

Place the mixed rucola, lettuce and green beans on a plate. Slice the boiled eggs and truffles over the bed of lettuce, adding the dill.

Finally, add the creamy dressing over the salad.

Stuffed Chicken Breasts with Black Winter Truffles

Ingredients:

4 chicken breasts

80g Fontina cheese

80g prosciutto ham (Parma-type)

30g butter

1 small onion

1 glass dry sherry

1 medium sized black winter truffle

Stock

Extra virgin olive oil

Flour

Salt

Fresh ground pepper

Instructions

Cut the chicken breast lengthwise without fully splitting it. Use a meat mallet to flatten it and season lightly with salt, pepper, and a dusting of flour. Inside each chicken pocket, layer two ham slices, a piece of Fontina cheese, and a delicate spread of black winter truffle. Secure the opening either with kitchen twine or wooden toothpicks.

In a large pan, sauté the chopped onions using a mix of oil and butter until they begin to soften. Add the stuffed chicken breasts to the pan, browning them on both sides. Deglaze with sherry, and if needed, add a touch of broth to ensure proper cooking. Serve piping hot, and pair with either wild rice or boiled potatoes for a complete meal.