Food of the month: Black Truffle

CHARACTERISTICS

The black truffle (tuber melanosporum) is a fungus with a more or less spherical shape of variable size, although it usually measures about five centimetres. As its name indicates, its surface is black and rough to the touch. The inside is somewhat lighter and more greyish, with compact and smooth flesh. Its characteristic aroma and intense flavour are its best qualities.

SEASON

The black truffle (tuber melanosporum) is a fungus with a more or less spherical shape of variable size, although it usually measures about five centimetres. As its name indicates, its surface is black and rough to the touch. The inside is somewhat lighter and more greyish, with compact and smooth flesh. Its characteristic aroma and intense flavour are its best qualities.

AT THE MARKET

It’s easily identifiable by its intense aroma. Its texture should be firm, slightly rubbery, and show no signs of wilting. Avoid those with cuts or broken pieces. The best ones are typically found in the middle of the season, around January or February, when they are at their optimum ripening point.

COOKING

Unlike other truffle species, the tuber melanosporum does well lightly cooked on a gentle heat. Its primary value lies in its aroma, which is a key factor in its use. This is why it’s often used together with ingredients that tend to absorb aromas, such as milk, cream, duck liver or egg.

HOW TO PRESERVE IT

The best way to store it is in a cool place with some humidity to prevent it from drying out. The refrigerator has the right temperature, but not the right humidity, so we will keep it wrapped in a damp cloth or inside a container. Before using it, allow it to reach room temperature.

DID YOU KNOW?

Because of its strong aroma, the truffle permeates everything that is near it. We can take advantage of this characteristic in different ways like keeping it in a jar with eggs that will soak up its smell, creating a delicate and exquisite dish.