Our exclusive line of canned truffle products is the perfect solution when fresh truffles aren’t available. Summer truffle peelings impart their earthy flavor to creamy sauces, pastas, potatoes and so much more.
D'Artagnan's signature Summer Truffle Peelings are made from high-quality, 100% summer truffles (Tuber aestivum) from the Perigord region of France. A fourth-generation family business procures and processes the truffles to make our shelf-stable line of products, which are beautifully preserved and the next best thing to fresh. They’re great to have on-hand year round, especially after the short truffle season has ended, and are a must in any food-lover’s kitchen.
The summer truffle is a close cousin of the Burgundy truffle (Tuber unicinatum), and is usually in season from April to mid-September. But with our canned truffles, which contain only real truffle slices, not breakings, you can have true truffle flavor any time of the year.
Summer truffles are similar in appearance to black winter truffles, but with a lighter color, crunchier texture and a more delicate, somewhat floral flavor. Our truffle peelings are steeped in truffle juice to preserve them, and impart a lovely truffle essence to anything they touch. Be sure to save and use the juice in a sauce or dressing, or stirred into whatever you make with the peelings.
Try these truffle peelings tossed with pasta, eggs or cheese dishes, or use them to finish creamy sauces. They are especially useful in recipes like mac ‘n’ cheese, whipped potatoes, ravioli or risotto. Try them on top of canapés, paired with other mushrooms and as an accent to anything with truffle butter in it. Enhance the flavor of simply-seasoned grilled steaks by finishing them with a pat of butter topped with some summer truffle peelings.
ingredients: truffles (Tuber aestivum), truffle juice, salt
"Chef Mario Batali loves cooking chicken “under the brick", a technique in which food is weighed down with a hot terra-cotta stone. This method ensures more even and quick cooking, juicy meat and crispy skin."
"These creamy grits with truffles are inspired by one of Ariane Daguin's favorite dishes, Escaotoun, a traditional Gascon dish made with cornmeal and cream."
"This recipe uses the best of what D'Artagnan has to offer--truffles, demi-glace, organic mixed mushrooms and, of course, foie gras, in a creamy sauce for pasta."
"Gui Alinat's Beef Wellington is as delicious as it is classic. He uses already-prepared products--truffle peelings, foie gras mousse and puff pastry--which make for an easy assembly."
"Chef Dave Martin made this creamy and over-the-top macaroni and cheese famous when he appeared as a contestant on season one of the television cooking competition Top Chef."
