Black Truffle Cleaning and Recipes

Cleaning The Black Truffle

When you’ve gotten contemporary black winter truffles, don’t clear them till your are able to eat them. Other sensible they may spoil faster. Remove any soil from the black truffles simply earlier than utilizing them in any recipe. They have to be washed with water and a nail brush underneath operating water. The truffle have to be utterly clear since they are going to be used unpeeled. Dry nicely with a paper towel.

The black truffle (Tuber Melanosporum) should all the time be used as a condiment, not as a meals. Use solely contemporary truffles, if doable. To get pleasure from and admire the black truffles, 100 g is sufficient. With this quantity we are able to make a number of recipes.

How to make use of black truffles to taste meals.

Use an hermetic container and put collectively the meals you need to taste with the black truffle. Close the container and depart it within the fridge for a minimum of 24 hours. The aroma of the black truffle will penetrate the meals within the sealed container. The black truffle aroma adheres to fatty meals greatest.

Truffled eggs

Take half a dozen eggs and place them in an hermetic container with a contemporary black winter truffle, washed and wrapped in paper towel, however not utterly wrap the truffle. Close the container and put within the fridge for 2 days. The excessive porosity of the eggshell will permit the aroma of the truffle to penetrate the eggs. Then you should use these eggs to make truffled flan, use in stuffing or simply eat them fried. You can add a bit sliced garlic to the recent olive oil earlier than frying the eggs. Fry the eggs when the garlic is barely brown. These truffled eggs will delight your palate.

Risotto Parmesan with Black Truffles

Can be severed as a starter or a fundamental course

Serves 2 – 4 individuals.


150g black truffles

320g rice

120g grated Parmesan cheese

50g butter

Half a tablespoon heavy cream


Boil the rice till it’s al dente and drain nicely. Add the butter, cream, Parmesan and about half of the grated black winter truffles. Stir till it’s nicely combined and serve sizzling, garnish every plate with a beneficiant quantity of the remaining winter truffle shavings.

Salad with Black Truffle


3 Hard Boiled Eggs

2 giant handfuls of inexperienced beans

1 medium sized lettuce

1 giant handful of Rucola

1 Bunch of dill

70g black winter truffle

Creamy Dressing

4 tablespoons further virgin olive oil

3 tablespoons creme fraiche

3 tablespoons double cream

2 tablespoons of lemon juice

2 tablespoons white wine vinegar

Cayenne pepper



Wash the lettuce & rucola and shake off the entry water. Let drain in a collander whereas getting ready the dressing. Top and tail the inexperienced beans, then boil them in salted water till tender. Remove and wash in chilly water, then combine in with the lettuce and rucola.

The dressing is ready by mixing all of the above elements collectively in no explicit order. NOTE – The cayenne pepper is added on the finish.

Place the combined rucola, lettuce and inexperienced beans on a plate. Slice the boiled eggs and truffles over the mattress of lettuce, including the dill.

Finally, add the creamy dressing over the salad.

Stuffed Chicken Breasts with Black Winter Truffles


4 hen breasts

80g Fontina cheese

80g prosciutto ham (Parma-type)

30g butter

1 small onion

1 glass dry sherry

1 medium sized black winter truffle


Extra virgin olive oil



Fresh floor pepper


Slice the hen breast lengthways with out utterly separating. Flatten with a meat mallet and calmly salt, pepper and flour. Place two slices of ham, a slice of Fontina cheese and a skinny layer of black winter truffle inside every pockets or hen breast. Close and sew up with kitchen twine or utilizing picket toothpicks. Brown the chopped onions within the oil and butter in a big pan. When they begin to soften, add the hen breasts and brown on either side, moist with the sherry and cook dinner, including a small quantity of broth if crucial. Serve highly regarded. Accompany with wild rice or boiled potatoes.

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