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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.
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)
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
Fish fillets with black truffle slices
90g chopped black truffle
4 fish fillets
200ml whipped cream
50ml olive oil
100ml white wine
Black truffle flavoured olive oil