FRESH BLACK WINTER TRUFFLES

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Fresh Black Winter Truffles (Tuber Melanosporum) are known as the “black diamond” of the kitchen. These intense truffles are prized by connoisseurs, and four-star chefs for their distinct and pungent aroma. These winter truffles are from Aragon, Spain.

The natural habitat of the black truffle includes various regions in Spain, France, Italy and Croatia. 

In these areas, the search for black truffles and their cultivation is a tradition going back more than 200 years. Truffles are still collected manually in a traditional way in large areas of natural forests. For example, the county of Alto Maestrazgo (province of Castellón, Spain) has an ideal ground with suitable conditions for cultivating truffles. Albocàsser, Atzaneta, Culla, or Morella are just some of the villages in this region where one can find black truffles in large amounts

In the Northern Hemisphere, the fruiting bodies develop from April to June, and are harvested from November to March.

 

RECIPES

Homemade Truffle Butter

14g Black Truffle - finely minced

1 cup of room temperature cubed butter ( I prefer to add my own salt, but you can used salted)

1 tsp black truffle oil (optional)

Maldon salt

Mix everything together with a fork - add salt to taste. Place the mixture on some wax paper or a bees wax wrap and roll into a log - twist the ends to seal. Put in the refrigerator for 1 - 2 hrs.

Use on a steak, green beans, or mashed potatoes!

Scrambled Eggs with Fresh Truffle

  • 4 Organic Eggs + 2 Yolks
  • 1 tbsp Water
  • 30-40 g black truffle (1 small truffle)
  • 20 g Unsalted Butter
  • Salt and Pepper to taste
  • Fresh Baguette or toasted sourdough to serve
  • Place the truffle in the egg carton in the fridge 24h before cooking so the truffle aromas can infuse the eggs.
  • Prepare a bain-marie (*). Place the eggs and yolks in it, as well as the butter and the tablespoon of water
  • Gently whisk the eggs over low heat. Once they just start to set, use a microplane or cheese grater to grate about half of the truffle in the mixture. Continue whisking gently until the eggs reach the desired texture (we recommend keeping them very soft)
  • Divide between two plates, season with sea salt flakes and freshly ground black pepper
  • With a truffle slicer or a mandolin, slice the rest of the truffle thinly on top of the eggs on each plate
  • Enjoy with a fresh baguette or toasted sourdough!

NOTES


Bain - Marie (or double boiler) is a slow cooking methodology using a water bath to slowly heat a dish or melt ingredients. The dish is placed in the hot water bath and cooked slowly.

 

Fish fillets with black truffle slices

90g chopped black truffle
4 fish fillets
40g butter
200ml whipped cream
50ml olive oil
100ml white wine
salt
pepper
Black truffle flavoured olive oil