Burgundy Truffle - Tuber Uncinatum
The Burgundy truffle also known as the autumn truffle is harvested in France but also in Spain, Italy and in certain eastern countries such as Bulgaria.
Its blackish skin, its flesh all covered with white veins, turns dark brown when ripe. It differs from its cousin the summer truffle by a slightly more intense aroma and a stronger character. In the mouth, its bitter side disappears to give way to a subtle taste of hazelnut and mushroom.
Season: September to November
Burgundy truffles can be cooked as an aperitif, as a starter, in main courses, in salads or even with cheese.
Warning: even short cooking destroys the aromas of Tuber Uncinatum.
That's why it should simply be grated on fish, meat, potatoes or eggs.
Fresh truffles can be stored in the refrigerator (between 2°C and 5°C) in an airtight box lined with absorbent paper, which must be changed daily.
A consume within 7 to 10 days.
The right amount
Tasting: 15 to 20 g
Just to taste: 7 to 10 g