The outer skin (peridium) of Premium Fresh White Truffles (tuber magnatum pico) is smooth and ochre or pale grey in colour. The flesh (gleba) is initially whitish and then becomes yellow ochre, with reddish spots at times, as it ripens, with thin, whitish and extremely branched veins. The difference in colour depends on the symbiont plant. The flavour is always very delicate.
Storing Premium Fresh White Truffles: they can be stored short term in a fridge (between 2° and 6°), individually wrapped in absorbent kitchen paper and then placed inside an airtight plastic or glass food container. Change the paper if necessary, even every day. When they start becoming soft and smelling badly they are spoiling.It is best not to freeze them because they could lose most of their aroma and flavour. Refrigerator storage time is approx. 3 to 7 days.
Cooking with Premium Fresh White Truffles:clean the truffles by delicately brushing them under running water; tip: immerse in cold water for about 10 minutes to soften any soil on the skin. Slice with a truffle slicer over your main courses or side dishes. They are delicious with extravirgin olive oil or butter. Premium Fresh White Truffles can be used in a wide range of recipes (risotto alla parmigiana, tagliatelle with butter or, classically, over a fried egg). Always use raw.
Some tips: 1) preferably use fresh; 2) Do not freeze; 3) Clean just before using; 4) Use raw; 5) Slice, do not chop up or grind.
Suggested recipe: Fried egg
See other truffle recipes: Sulpizio Tartufi Recipe Book