The white truffle It brings with it an extraordinary aromatic intensity that requires careful preparation to manifest itself at its best. The correct handling of this prized mushroom determines the final success of the dish.
This detailed guide will take you through step by step in the preparation of white truffle, revealing the secrets and techniques used by professional chefs to preserve its precious organoleptic characteristics intact, from purchase to the moment of serving it at the table.
First steps after purchase
Once you have purchased a fresh white truffle , it is essential to store it correctly to best preserve its precious qualities. Start by delicately removing any protective wrapping and carefully check the surface of the truffle, verifying that there are no dents or imperfections. Then wrap it in clean absorbent paper, which should be replaced every 24 hours, to absorb excess moisture and keep the truffle in ideal conditions.
This first visual check is fundamental: carefully observe every detail of the surface, noting any small imperfections . This will help you decide which parts of the truffle to use first, so as to consume it at its best. Remember, correct initial storage is the first step to guarantee maximum duration and the full aromatic expression of your precious white truffle.
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Professional cleaning techniques
Cleaning is a fundamental moment in the preparation. Use a soft brush with natural bristles to gently remove any soil residue . Never immerse the truffle in water or use detergents. For the most stubborn parts, use a new toothbrush, dedicated exclusively to this purpose. The surface must be clean but not abraded.
The operation requires patience and precision : each brush stroke must follow the natural shape of the truffle. The soft bristles allow you to reach even the smallest crevices without damaging the precious surface. Thorough cleaning enhances the natural scent of the truffle, freeing it from any foreign element that could alter its characteristics.
Tools needed for cutting
The right tools determine the quality of the final result. The professional truffle slicer remains essential to obtain thin and uniform slats. The blade must be perfectly sharp and adjustable to control the thickness of the cut. A clean cutting board made of neutral material, such as untreated wood or glass, completes the necessary equipment.
There maintenance of instruments of particular importance: the blade of the truffle slicer must be cleaned after each use with a soft cloth, avoiding aggressive detergents. The cutting board must be dedicated exclusively to the truffle to prevent aromatic contamination.
Optimal serving temperature
The white truffle expresses its aromas at their best at a specific temperature. Before using, remove it from the refrigerator at least 30 minutes in advance, allowing it to reach 18-20 degrees centigrade. This temperature favors the release of aromatic molecules. During preparation, keep the truffle away from direct heat sources.
Monitoring the ambient temperature is essential: too hot an environment accelerates the deterioration of the product, while too low temperatures inhibit its aroma. Using a kitchen thermometer can help maintain ideal conditions.
Correct cutting method
Cutting requires precision and delicacy.
Hold the truffle still with a clean, dry cloth. Slice with firm, continuous movements, maintaining constant pressure on the truffle slicer. The slices should be almost transparent, with a thickness of about 0.5 millimeters. The direction of the cut follows the natural shape of the truffle to obtain slices of the largest possible size.
The technique involves gradually rotating the truffle while cutting to maintain a uniform thickness of the slices. The pressure applied must be sufficient to create whole slices but not excessive to avoid crumbling it.
Ideal food pairings
To best enhance the precious aroma of white truffle , it is essential choose your food pairings carefully. The great classics of Italian cuisine offer a perfect canvas to welcome this exceptional ingredient.
Think for example of a plate of tagliolini or tajarin from Piedmont, whose porous surface captures every nuance of the truffle's scent. Even risotto, perhaps parmigiana-style, creates a perfect combination, as do the simple, but always appreciated, fried eggs.
The secret to a perfect pairing is simplicity. Delicate seasonings, such as high-quality butter or a drizzle of extra virgin olive oil, allow the white truffle to fully express its unmistakable fragrance.
Remember, the truffle should be added at the end of cooking , when the dish is still hot, but not boiling, to prevent excessive heat from altering its aroma. If you opt for pasta, mix it carefully, possibly adding a little cooking water to obtain the ideal consistency. In this way, each bite will be an explosion of flavors and aromas, a true tribute to the king of the table.
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Usage times
Time planning determines the success of the preparation. Slice the truffle only at the time of serving , never in advance. The aroma, in fact, disperses quickly after cutting.
For lunch or dinner, calculate about 8-10 grams of truffle per person as an ideal portion. The kitchen organization must prioritize the preparation of the truffle as the last step. The mise en place must be completed before starting to cut the truffle. The service requires promptness: every second of waiting after cutting reduces the aromatic intensity of the product.
Storage during use
When preparing dishes, unused truffles should be kept in optimal conditions. Wrap them again in absorbent paper and store them in an airtight glass container between uses. Keep the container in a cool place, away from other aromatic foods. Sliced portions cannot be stored and should be used immediately.
The air exchange in the container should be limited to the bare minimum: every opening disperses part of the aroma. The absorbent paper used for the wrapping must always be clean and odor-free.
To ensure you have a high-level culinary experience, we invite you to visit our selection of fresh truffles. Each specimen is carefully selected to ensure maximum freshness and quality on your table.
