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An Affordable Delicacy

Whatever you call them – diamonds of the kitchen, heaven’s scent or the food of love – truffles seem to be growing in popularity. People can’t get enough of this luxury fungus.

Truffles are no longer restricted to the menus of elite fine dining restaurants. Now this gourmet food is more widely understood and appreciated. It comes in many forms and is an affordable delicacy that can be easily incorporated into any menu.

Take the Black Summer Truffle (Tuber Aestivum), for example. It’s available from now until the end of August. It looks just like a black winter truffle but its bumpy warts are larger and the flesh is hazelnut-coloured and veined with white capillaries.

Summer truffles have the characteristic truffle aroma, but are more delicate, sweeter and less musky than the winter truffle. Highly prized by chefs, summer truffles are more abundant which
makes them cheaper, increasingly accessible and perfectly suited to creative dishes – so have a go!

What is a truffle?
A sort of super-concentrated mushroom which grows underground at the foot of an oak, poplar or hazel tree.

How to store?
· If truffles are unbrushed, leave the traces of soil on until you
are ready to use them.
· On arrival, wrap them in absorbent kitchen paper or napkin
and store in a dry glass/plastic airtight jar/container in the least
cold part of the fridge – change the paper daily.
· 15 minutes to an hour before you plan to use them, brush off
traces of soil. Carefully rub with a damp cloth over the edible
skin and place on a clean towel to reach room temperature.
· Black truffles will keep for about a week .

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