The outer skin (peridium) of Fresh Whitish or Bianchetti Truffles (Tuber borchii) is smooth and dark white and - depending on the degree of ripeness and area of harvesting - can become a dark orange colour; the flesh (gleba) is pale ochre with veins that are initially white and tend to turn red as they ripen. The aroma is pleasant at first, but becomes strong and garlicky. The flavour is very sharp and intense and not to everybody’s liking.
Storing Fresh Whitish Truffles: they can be stored short term in a fridge, and longer term in a freezer:
1) In the fridge (2°/6°), wrap each truffle in absorbent kitchen paper and store inside an airtight food container. Change the paper if necessary, even every day. Small spots of white mould will form, as a result of the normal process of transpiration and water loss, but this does not impair the truffle’s quality. On the contrary, when they start becoming soft and smelling badly they are spoiling. Can be stored for approx. 5 to 10 days.
2) In a freezer:
a) Whole: after cleaning and drying the fresh truffles, as shown previously, can be frozen whole, inside a glass or plastic food container. In this case, use the truffles while still frozen. Freezer storage time is approx. 5 months.
b) Preserved in oil: after washing and drying the Fresh Truffles, as shown previously, mince and heat in a small saucepan with extravirgin olive oil or butter. Remove from the heat before they reach boiling point and leave to cool. Portion the truffles (for example, in portions for 4/5 persons) in airtight food containers, cover with extravirgin olive oil or butter and place in the freezer. Storage time is approx. 6 months.
Cooking with Fresh Whitish Truffles: clean the truffles by delicately brushing them under running water and pat dry with a dry cloth; tip: immerse in cold water for about 10 minutes to soften any soil on the skin. Slice with a truffle slicer over butter or cheese-based dishes, or use as a condiment for meat dishes. They are also often used to flavour sauces and spreads for hors d’oeuvres, canapes and crostini. To best appreciate the distinctive flavour and aroma of truffles do not cook them but use them raw or just warm.
Suggested recipe: Tagliatelle with fresh whitish truffles
See other truffle recipes: Sulpizio Tartufi Recipe Book