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Summer Truffle
- Tuber Aestivum Vitt
Often wrongly compared to the black truffle, the flavors of the summer truffle are completely different from the famous black diamond. It is nonetheless a delicious, crunchy truffle with subtle flavors of hazelnuts and mushrooms. Its flavors will vary depending on when it is harvested; at the beginning of the season, when its flesh is still very light, they will be very subtle and then will strengthen around July, when the summer truffle takes on a pretty brown flesh.
FEATURES
- Its outer skin is certainly black like the melanosporum, but its texture is different; it is composed of small prominences more pronounced than for the black truffle.
- Its size is generally larger than that of the black truffle.
- Its flesh is very light at the start of the season, becoming closer to brown as the end of the season approaches, unlike the melanosporum whose flesh is black.
- On the palate, its light flavors of hazelnuts and forest mushrooms subtly enhance all dishes. Its crunchiness brings that delicious little extra touch that makes all the difference.
- Generally speaking, the summer truffle is a light truffle on the palate, which goes perfectly with summer dishes.
USE IN COOKING
Burgundy truffles can be enjoyed like summer truffles, without being cooked or brought up to temperature, but grated at the last moment on your dishes. Tasty, they will bring delicious notes of undergrowth and mushroom to your plates. They are perfect grated on a salad, fish or meat. 10 to 15 grams per person are enough. Be careful, fresh Burgundy truffles do not tolerate heat, so they will have to be grated at the very last moment on your dishes.
CONSERVATION
It is recommended to store fresh truffles in a closed box at the bottom of the fridge in the vegetable compartment (+2°, +3°), and each truffle should be wrapped individually with absorbent paper which should be replaced as soon as it becomes damp.
CONSUMPTION
5/7 days
