Q.

How do I use jarred summer truffles in truffle juice with pasta?

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A.

The truffle juice will hopefully help infuse the jarred truffles with more flavor than they’d normally have (they really don’t like canning temperatures). But I would have a finishing truffle product on hand (a black truffle oil – all natural will give you much better flavor – or truffle salt), just in case you need to amp it up.

With fresh summer truffles we typically recommend slicing very thin and gently warming the slices in an oiled frying pan before use. This helps wake them up (a step that isn’t necessary for fresh winter truffles). Given canning temperatures, we’re not sure if this step will work for canned summer truffles, but it’s worth a try (we’d love any feedback on whether it helps).

Taste a shaving for truffle flavor. If it’s bold the way you want it, you can get away without the truffle product.

If the truffle is too mild, stir in some truffle oil or salt just as the sauce or pasta in sauce is coming off the heat, that way the flavor matches the visual. Put the shavings over your finished pasta dish.

– Question Submitted by James




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