Fresh Black Winter Truffle (Tuber Melanosporum)
Details
https://www.dartagnan.com/fresh-black-winter-truffle-tuber-melanosporum/product/MFBTF002.htmlVariations
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Fresh / 1 oz avg (1-2 pieces)
$89.99
Availability:
This product is currently unavailable.
(Seasonally Available June-August / December-February)
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Description
These fragrant little beauties are the most precious of all the black truffles. 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.
Details
Just the facts
- Fresh black winter truffle (Tuber melanosporum)
- Sold as whole, intact pieces of approximately 1 oz. in weight
- Available from December to February (from France, Italy and Spain)
- Available from June to August (cultivated in Australia)
- For best taste, store in the refrigerator and use within 2-3 days of receipt
Tuber melanosporum is the truffle that drives people wild—it has dark, robustly-veined flesh that appears almost black-purple, and has the strongest flavor and aroma of all the black truffles.
Sometimes called the black Perigord truffle, after the legendary truffles of that region in France, this truffle can be found during the winter months in several parts of the Northern Hemisphere, including France, Italy and Spain. The season is generally from December through February, though it can vary.
Remarkably, even miraculously, the black winter truffle has finally been cultivated in the Southern Hemisphere. With its specific climate, acidic soil, cool winters and warm summers, Australia offers conditions ideal for truffles.
Truffières in Australia were planted with thousands of oak and hazelnut trees that were inoculated with truffle spores. Years of patience have been rewarded; they are now producing truffles in their winter season, which is June through August. This works out well for all the truffle devotees, who can enjoy the unmatched flavor of the winter truffle for another three months each year.
We are pleased to offer you the best of black winter truffles, whether they are of European or Australian origin, so that you can enjoy the ultimate culinary luxury, now for an extended season.
Cooking & Serving
Storing/Serving Tips: Once a fresh truffle is out of the ground, it doesn't keep long. To best preserve your truffle, wrap it in a paper towel, put in an airtight plastic container and set in the refrigerator. Do not clean the truffle until you are ready to use it. To clean it, gently remove any dirt that remains with a soft brush, then use the tip of a paring knife to loosen any pockets of dirt in the crevices, then lightly brush again. Avoid condensation and humidity. If you wish, store the truffle with eggs in the refrigerator to impart its flavor into the eggs. Be sure the shells are perfectly dry. Do not store in dry rice, as the rice dehydrates the truffle. Black winter truffles are intense, and are best when cooked so their flavor is released. This is the truffle to shave paper thin and stuff under the skin of a capon, turkey, duck or pheasant before roasting. Foie gras terrines often feature layers of black truffle slices, for the ultimate flavor combination. As with any truffle, natural pairings include omelets, pasta, polentas, potatoes and risottos. Infuse wine or Armagnac sauces with the earthiness of the black truffle by grating a small amount into the sauce toward the end of cooking.
