WHITE TRUFFLE
A large tuber
White truffles vary widely in size and shape depending on climate, weather and soil composition. On rich, softer soils, the truffles develop a more uniform, rounded and slightly flattened shape, while rocky or stony soils yield truffles with a skewed, irregular appearance with distinct knobs and projections. The surface of the truffle is semi-smooth, textured and firm, varying in ivory, light brown and yellow tones with dark brown spots that appear as the truffle matures. Beneath the surface, the flesh of the truffle is spongy, tender and fresh, with translucent brownish-gray hues marbled with thin, white to cream veins. White truffles are known for their robust, complex aroma, said to be a combination of earthy, nutty and garlic notes with cheesy, musky and spicy undertones. The aroma of the truffle is one of the most important elements in culinary dishes, but the flesh also has a similar flavor profile when consumed, with a delicate mix of savory, woody and umami-filled nuances.
PREPARATION
White truffles are prized by chefs for their robust aroma and delicate taste. It is important to note that Italian white truffles should be used fresh, as the truffle's fragrance, which consists of volatile components, is destroyed when cooked. Most chefs prefer to slice, grate or thinly slice the truffle as a finishing touch to dishes, slightly warming the pieces but not cooking them to enhance the sensory experience. The umami, earthy and musky scent of the truffle goes well with dishes with fatty, rich elements, wine or cream-based sauces, oils, and neutral ingredients such as potatoes, rice, and pasta. The truffles should be cleaned before use, and it is recommended that the surface be brushed or wiped rather than rinsed under water, as moisture will rot the fungus. Once cleaned, the Italian white truffles can be freshly shaved to finish salads, pasta, roast meats, soups and eggs, or they can be mixed into risotto, mashed potatoes, macaroni and cheese, and polenta. Italian white truffles can also be made into sauces for added flavor, processed in oils, honey and salts, frozen in ice cream, or made into homemade aioli. In Italy, the truffles are often folded in butter, spread over warm bread, mixed with vegetables or tucked under the skin of poultry and turkey. Italian white truffles go well with cheeses such as parmesan, fontina and parmesan reggiano, seafood such as lobster, crab and scallops, meats such as poultry, turkey, veal and beef, leeks, garlic, sweet potatoes, winter squashes, and herbs such as tarragon, basil and chervil. White truffles will keep for up to a week if packaged to absorb excess moisture and stored in a ventilated container. It is recommended to use the truffles within 2 to 3 days for the best quality and taste. The truffles can also be stored together with eggs; the egg yolk and white will then have a slightly earthy taste.
Truffles have an impressive nutritional profile and contain many important vitamins and minerals. They are high in carbohydrates, protein and fiber and both saturated and unsaturated fatty acids, as well as micronutrients, such as vitamin C, phosphorus, sodium, calcium, magnesium, manganese and iron. Research also indicates that truffles can be a complete source of protein, as they provide all nine essential amino acids your body needs. Truffles are a great source of antioxidants, compounds that help fight free radicals and prevent oxidative damage to your cells.
Other Names
- Witte truffle (Nederalnds)(White) Plemont truffle (Duits)Truffe blanche (Frans)Tuber magnatum pico (Latijns)White Truffle (Engels)
