Black Truffles
There are many palatable varieties of black truffle, most of which can be cultivated to provide a steady year-long supply.
The French Perigord, The Italian Norcia and The Spanish Winter Truffle (melanosporum) are the best known and the most highly coveted by black truffle lovers. These are available from December to March, with peak season in January and February.
Italian Black Summer Truffles (aestivum) are harvested from May to August
Italian Black Autumn Truffles (uncinatum)are available from September to January.
Flavour & aroma
A rich chocolate, nutty and earthy flavour is characteristic of the winter black truffle. Milder flavours of hazelnut can be found in the summer and autumn black truffle.
Good with
All black truffles work well with everything from creamy scrambled to crispy fried eggs, pasta, risotto, roast chicken, a simple steak - and can instantaneously transform a pizza or cheese-on-toast
Do
- Shave, grate and mash them – they are more versatile and robust than white.
- Mix with olive oil, garlic, salt and pepper to make black truffle pesto - a long-lasting fridge staple for perking up a simple lunch or supper - and a personal favourite.
- Freeze them, but they must be shaved from frozen (truffles become spongy when defrosted).
- Wrap them in kitchen paper and store them in the fridge in an airtight container.
DON’T
Keep them for longer than ten days, unless frozen.