Before discovering how to cook the truffle, we answer the question: why does the truffle have that particular aroma? Simple. Being a fungus, but growing underground, the truffle needs someone to spread its spores in the surrounding environment. The intense aroma, although in depth, manages to attract some animals that digging facilitate the spread of the spores. Incredible true. Now that you know more about this incredible ingredient, let’s see how to cook it and enhance it at its best!
Cooking truffles, yes or no?
Truffle is one of the most appreciated and most expensive ingredients of our culinary tradition. It is therefore very important to know how to use it in the best way, to avoid ruining the dish or the precious raw material.
Before seeing how to deal with the various types, here are some small suggestions:
- remember that the truffle must be cleaned very carefully to eliminate all traces of earth. Do you want to know how to clean the truffle? Follow us…
- the sooner the truffle is cooked, the better. But if you know how to store truffles, you can appreciate its intense aroma even after several days!
- the truffle should never, ever be eaten cold. If you keep it in the fridge, remember to take it out early, so as to reactivate all its incredible aromatic notes!
Now that you know all the pre-cooking tricks, let's find out what follows!
How to cook truffles, is there a difference between black and white?
There is! They are two completely different worlds.
Let's start with the white truffle. It is the true king of truffles, the most precious and the most appreciated, but also the most delicate. For this reason it must be strictly used raw, cut into thin slices directly on your dishes: cooking would ruin all its organoleptic characteristics.
But a slight heat, given not by cooking but by the dish it accompanies, helps the truffle to release all its incredible aromatic notes, making each of your dishes truly fabulous!
The black truffle, on the other hand, needs more study.
If we are talking about precious black truffles, mainly harvested in winter, cooking can and must be very quick and delicate; the black summer truffle, on the other hand, tolerates even longer types of cooking, albeit always light. In both cases the heat helps a lot to release all the unmistakable aroma, naturally less intense than that of white.
From today you can no longer go wrong: you will make recipes that are simply perfect!