USES OF TRUFFLES

USES OF TRUFFLES

Because of their high price and their pungent aroma, truffles are used sparingly. Supplies can be found commercially as unadulterated fresh produce or preserved, typically in a light brine.

1. AROMA & PREPARATION OF DISHES

As the volatile aromas dissipate quicker when heated, truffles are generally served raw and shaved over warm, simple foods where their flavour will be highlighted, such as buttered pasta or eggs. Thin truffle slices may be inserted into meats, under the skins of roasted fowl, in foie gras preparations, in pâtés, or in stuffing. Some specialty cheeses contain truffles, as well. Truffles are also used for producing truffle salt and truffle honey.

While chefs once peeled truffles, in modern times, most restaurants brush the truffle carefully and shave it or dice it with the skin on so as to make the most of the valuable ingredient. Some restaurants stamp out circular discs of truffle flesh and use the skins for sauces.

2. TRUFFLE OIL

Truffle oil is used as a lower-cost and convenient substitute for truffles, to provide flavouring, or to enhance the flavour and aroma of truffles in cooking. Many “truffle oils”, however, do not contain any truffles, while others include pieces of one of the many inexpensive, unprized truffle varietals, which have no culinary value simply for show. The vast majority is oil that has been artificially flavoured using a synthetic agent such as 2,4-dithiapentane.

3. TRUFFLE VODKA

Because more aromatic molecules in truffles are soluble in alcohol, it can be used to carry a more complex and accurate truffle flavour than oil without the need for synthetic flavourings. However, many commercial producers of “truffled” alcohol use 2,4-dithiapentane regardless, as it has become the dominant flavor most consumers, who have never been exposed to fresh truffles, but only truffle oils, associate with them. Because most Western nations do not have ingredient labeling requirements for spirits, consumers often have no way to know if additional flavorings have been used. Although used as a spirit in its own right and mixed in a range of cocktails, truffle-flavored alcohol is also used by chefs to flavour dishes.

TRUFFLE RECIPES

BLACK TRUFFLE PASTA

  • Fresh Tagliatelle, 400g
  • Garlic, 2 cloves
  • Cream, 250 ml
  • Truffle olive oil (or regular olive oil)
  • Truffles, 20g
  • Parmesan cheese
  • Butter

METHOD:

  1. Cook pasta in salted water until al dente.
  2. Heat the butter in a pan, add finely minced garlic and cream and cook slowly.
  3. Cut 5-7 g of the truffle and add it to the pan too, cooking for 2 minutes.
  4. Blend pasta with this cream sauce and serve it with parmesan cheese, oil and truffle slices on the top.

RISOTTO WITH TRUFFLES

  • Rice Carnaroli, 400g
  • Shallot
  • White wine, 100ml
  • Truffles, 20g
  • Butte, 40g
  • Olive oil
  • Parmesan cheese
  • Vegetable broth (as much as needed)

 METHOD:

  1. Heat the butter in a pan, add finely minced shallot and stir shortly.
  2. Add the rice and stir shortly again. 
  3. Add the wine and cook until it evaporates.
  4. Add half a cup of broth and stir.
  5. When the liquid has been absorbed, add the broth and cook until al dente.
  6. We can add a little bit of cream and butter and parmesan cheese and leave it for a while. Serve with truffle slices on the top.

SCRAMBLED EGGS WITH BLACK TRUFFLES

  • Olive oil
  • Truffle slices
  • Eggs
  • Cream
  • Sea salt
  • Freshly ground black pepper

METHOD:

  1. Beat eggs in a bowl with a little bit of cream and stir. 
  2. Heat the oil in a saucepan and add the eggs with cream.
  3. Sprinkle with salt and black pepper and add the slivers of truffle in the end.
  4. Serve with French baguette and farmhouse butter.