Australian Winter Black Truffle
The black truffle Tuber Melanosporum, also known as the black diamond of the kitchen or the black truffle of Périgord is harvested in France but also in Spain, Italy or Australia.
More or less rounded in shape, its size can reach or even exceed that of an apple. Gradually, its skin turns from bright red to very dark brown or black, and its flesh from pale yellow to brown. When the truffle is fully ripe, its flesh is black, veined with white. On the nose, a very powerful and incomparable fragrance, reminiscent of the smell of damp undergrowth, earth, humus and mushrooms. On the palate, both soft and crunchy, it reveals a subtle and refined taste.
Season : June to August
Black truffles go very well with eggs (omelette, scrambled or boiled), pasta, risotto, game, fish, as well as meat and poultry.
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.
Trick : place fresh eggs in the box with the truffles. The aromas of the truffle will penetrate the porous shell of the egg and therefore flavor it naturally. Perfect for your omelettes and scrambled eggs!
The right amount
Tasting: 15 to 20 g
Just to taste: 7 to 10 g