Consumption
Here are some tips on how to best use it
The consumption of truffles represents the final act of the experience, which is why it is also a step to be carried out with care.
The cleaning
First, the truffle is extracted from the refrigerator and the final cleaning is carried out without soaps or similar products, but only with fresh running water and a soft brush with which the truffle is rubbed while the water runs over it.
Before putting them on the table, they should be dried slightly with absorbent paper.
Remember that no kind of truffle requires peeling, not even those with the most important and pronounced rind: it would be a sacrilegious waste … you eat everything of the truffle!
Raw or cooked?
Usually, apart from some recipes that require cooking such as fillings, the truffle is eaten raw by cutting it into thin slices on the desired dishes just before tasting them, possibly with the appropriate tool.
Personally, we prefer to use the Precious White Alba truffle with a thin cut to ensure that it releases its scent to the maximum, while with Black Summer truffles we prefer to make thicker slices: this type of truffle has its strong points in the crunchiness and flavor to the bite.
The doses
First of all, it is necessary to carefully evaluate how many will be consuming it, and on how many and which courses you intend to pair it with.
As for the quantity, which is very subjective and depends on how much you have, it must be said that the truffle makes the most of raw Albese meat, fried eggs or hot fondue, so, for these dishes, even 5 g is enough.
If the idea is to use it for first courses, our advice is to cut at least 8/9 g per dish.
It should be remembered that the truffle prefers delicate tastes, dishes not too seasoned with strong flavors or spices. The Alba White, in particular, should be consumed on dishes without any sauces.
Having said that, we still recommend letting yourself be guided by your imagination and personal taste, through which you can discover surprising combinations.