The Summer truffle , more commonly known as scorzone (Tuber aestivum), is a prized ingredient that enriches dishes with its intense aroma and refined taste. To enhance its unique characteristics to the fullest, it is essential to know the most suitable preparation techniques. This hypogeal mushroom, in fact, can transform even the simplest recipes into unforgettable culinary experiences.
So let's discover the secrets to cooking this gastronomic treasure at its best.
Cleaning: the first essential step
There cleaning the rind it is a fundamental step to enjoy it at its best. Before starting the actual preparation, it is important to dedicate the right attention to this moment.
Using a soft brush, gently remove the soil from the surface of the truffle, avoiding the use of water that could compromise its aroma. Then, with a very sharp knife, eliminate any damaged or excessively hard parts.
Slice with precision
To fully appreciate the flavor of Tuber aestivum , the cutting technique is crucial. The goal is to obtain very thin, almost transparent slices, which allow the truffle to best release its aroma. To obtain this result, it is advisable to use a truffle slicer or a knife with a very sharp blade.
Raw cooking: simplicity and refinement
The method that most enhances the flavor of the scorzone is undoubtedly to taste it raw. Connoisseurs prefer it thinly sliced at the moment directly on the hot dish, whether it is a pasta dish, a risotto or eggs. The heat of the dish will help to release the intense aroma of the truffle, creating a simply perfect combination of flavors.
Infusion in oil: for an aromatic dressing
An effective method to preserve and spread the aroma of the scorzone is the infusion in oil. It is sufficient to cut the truffle into slices and let it rest in extra virgin olive oil for a few hours. The oil thus flavored will become a precious condiment for salads, meat or fish.
Baking in foil: for an intense aroma
Cooking in foil It is established as an excellent culinary technique to enhance the aromatic properties of the scorzone truffle. This preparation method is particularly effective in maintaining and enhancing the characteristic fragrances of this prized mushroom.
The process is simple and accessible even to less experienced cooks. You start by delicately wrapping the truffle in a sheet of baking paper, adding a thin layer of oil to help the aromas spread.
Cooking takes place in a preheated oven at 180°C, for a limited time of a few minutes. This brief exposure to heat is sufficient to release the olfactory bouquet of the truffle without compromising its structure or excessively altering its organoleptic qualities.
THE larger truffles benefit particularly from this technique. The paper bag, in fact , it creates a closed environment where the aromas are concentrated, amplifying the sensorial experience at the moment of opening. The intense aroma that is released when the package is uncovered anticipates the gustatory pleasure that will follow.
This cooking method offers numerous advantages. First of all, it preserves the integrity of the truffle, avoiding the dispersion of precious flavors and aromas. Furthermore, the baking paper acts as a protective barrier, preventing the mushroom from coming into direct contact with excessively aggressive heat sources that could damage it.
Preparation of sauces and creams
The black truffle It lends itself magnificently to the creation of refined sauces and creams, offering endless possibilities for culinary experimentation. These preparations allow the unique flavor of the mushroom to be spread evenly, enriching a wide range of dishes.
To make a cream or a truffle sauce , the procedure is relatively simple but requires attention to detail. You start by finely chopping the scorzone, an operation that must be done carefully to preserve its aroma.
Subsequently, the chopped truffle is delicately blended with fresh cream or a soft cheese. The choice of the basic ingredient will depend on the desired final result: the cream will give a lighter consistency, while the cheese will create a fuller and more flavorful cream.
Pan cooking: speed and taste
The summer truffle It lends itself to a quick and tasty preparation in a pan, ideal for those who want to bring a refined dish to the table without spending too much time at the stove. The rapid cooking of this prized ingredient allows you to enhance its characteristic aroma and create a refined seasoning for white meats or an elegant side dish.
The cooking method is simple but effective : just cut the truffle into thin slices and sauté them briefly in a pan with a drizzle of extra virgin olive oil and a clove of garlic. This procedure allows you to preserve the intense flavour of the truffle , making it softer and more aromatic at the same time.
The versatility of this preparation makes it suitable for different uses in the kitchen. As a condiment, it can enrich white meat dishes, giving them a touch of refinement. Alternatively, it can be served as a side dish, adding a valuable element to the meal.
Sous-vide: technology at the service of taste
Sous vide cooking at low temperatures is an excellent method for enhancing the qualities of the summer truffle ( Tuber aestivum ), preserving its organoleptic characteristics intact. This culinary technique allows for superior results compared to traditional methods, guaranteeing a preparation that fully enhances the aroma and flavor of this prized mushroom.
To get the best results, it is advisable to follow a few simple steps. First, place the scorzone truffle in a vacuum bag along with a drizzle of oil. Then, proceed with cooking at a temperature of 60°C for about 30 minutes. This process allows the aromas and nutrients of the truffle to be preserved intact, resulting in a final product of superior quality.
Do you want to taste the authentic taste of summer truffle? Visit the section dedicated to fresh truffles of our online store to find the highest quality products.
For lovers of more intense flavours, Don't miss our selection of prized black truffle, perfect for your most daring culinary creations.
