TUBER AESTIVUM, 50g (or more)
NOTE: this product was commercially frozen on the day of picking and is shipped chilled on ice.
This is one of the well-known truffles and it is more than worthy of consideration by truffle lovers. While very similar in external appearance to the Summer Truffle (t. brumale) and the Burgundy Truffle (t. uncinatum), it is distinguished by a slightly flattened shape, interior flesh of smoky grey colour and broad, widely spaced white veins.
The aroma and flavour of this truffle is quite strong and pleasant, reminiscent of the Black Winter Truffle (t. melanosporum), but with a musky, nut-like undertone.
This lot was hand-picked in the middle of March this year in the mountains of Italy and has been commercially frozen in order to preserve its texture, taste and smell for you. Truffles are preserved in its original state, still cover in soil they were dug out from.
Every truffle fan should give this remarkable truffle a try. We're sure you'll want to add this distinctively different, yet familiar truffle to your repertoire.
Fresh truffles are best when used within a week or less after they arrive.
PACKAGING AND SHIPPING
If you order will be shipped usually the same day, providing we receive your order before 3pm Monday to Thursday. Friday orders will be shipped on the following Monday, unless you specifically request weekend delivery and ready to pay additional £7.50 for Guaranteed Saturday delivery. Please contact us in this case prior to placing the order.
Since the truffles are frozen, they will be shipped wrapped in plastic bag and foil, placed in a glass container and covered with ice to preserve its freshness.
STORAGE (FREEZING)
On receipt, if you are not planning to use truffles immediately you can store them for further five months in the freezer. Use our packaging or vacuum-bag them, if you can, or use an airtight container to conserve the aroma. We do recommend to wrap the truffles in plastic wrap, then in foil, then place into the closed container and freeze. You can also submerge them in olive oil prior to freezing, and end up with heavenly (if pricey) truffle oil, since most of the aromatic esters will transfer from the truffle to the oil.
STORAGE (2-3 DAYS)
If you plan to use truffles within 2-3 days leave them in the fridge wrapped in paper towel, place them in an airtight container and refrigerate. This will maintain freshness and aroma for 2 to 3 days.
DAY X (THE MOMENT OF TRUFFLE)
Don’t clean truffles until you’re ready to use them. Use a mushroom brush to remove the soil, rinse with warm water and dry thoroughly with paper towels. Don’t cut them until you’re ready to use them: They lose aroma rapidly. Cook them as you please or follow some common recipes below.
“SPECIFICATIONS”
Most of our truffles come in 10-30g pieces and you order will be a combination of either. We cannot guarantee the exact weight of the truffles in your order, but will ensure that they are always on the “over” side. Do not be fooled by large truffles advertised. While you can consider a large, say 50g truffle, small truffles are hard to handle, however very large truffles have a lower percentage of surface area which is where aroma is most concentrated. Thus, the publicity over the largest truffle, purchased by one restaurant or another for many thousands of pounds, is just that—publicity to get people into the restaurant, than great-quality Aestivum truffle that will create a memorable dish.
Enjoy our truffles and do not hesitate to contact us should any further questions arise.
AVOID TRUFFLE SCAMS
A big problem is that as more and more people of means discover the pleasures of truffles, demand increases—but each year, fewer and fewer truffles are harvested. The crop in truffles is estimated to be 25% of what it was a century ago. As a result, products are misrepresented: In France, agricultural agencies conduct lab analyses of black truffles to ensure they are legitimate French products and not inferior Chinese or Spanish black truffles that have been soaked in truffle juice to enhance their aroma. Lesser white truffles from other areas of Italy show up at the famed Alba market, attempting to pass as the great White Piedmont (or Magnatum or Alba) truffle, the world’s costliest truffle. More pallid-tasting summer truffles are passed off to the unknowing as winter truffles. As with caviar (or anything else), if you don’t know what you’re buying, it’s easy to be duped...and the unknowing then wonder why they’ve just spent a small fortune on something that tastes no better than a supermarket mushroom.
OTHER USEFUL TIP WHEN BUYING TRUFFLES
COOKING WITH TRUFFLES
Black truffles release more aroma when cooked, so are generally added to sauces and risottos, stuffed into roulades and foie gras terrines, cooked with eggs, lamb, sweetbreads, sea foods, poultry....the creativity extends even to black truffle ice cream. The famous truffle dish Tournedos Rossini, created for the great opera composer who frequented the top restaurants in Paris, combined beef medallions, foie gras, and black truffles with Madeira.
General Truffle Recipes
There are many glorious recipes using truffles, but you don’t have to spend hours making Tournedos Rossini or spend £1,000 on a pound of truffles. A couple of ounces goes a long way, using these time-honoured techniques:
Truffles’ aroma is released as soon as they are warmed through: Prolonged cooking and/or high heat will not improve the flavour.
Here are just two great truffle recipes:
One of our favourite ways to enjoy truffles. It’s not just for breakfast: It’s a pretty princely lunch or even dinner dish.
Ingredients For 1 Serving
Preparation
NOTE: Professional chefs will cook this dish in a ceramic skillet over a water bath. The key to making perfect scrambled eggs is slow-cooking, which is easier over a water bath than a flame.
Ingredients For 4 Servings
Preparation
ENJOY… J ENJOY… J