Truffles are hailed as an absolute indulgence, and trust us when we say there is definitely a reason! Grown naturally on the roots of trees and sniffed out by trained dogs, these nuggets of foraged fungi may not look beautiful, but the flavour they hold is unbelievable. Depending on what type of truffle, what tree it grew on and when it was picked hugely changes the way it tastes, varying from nutty and delicate to bold, and pungent like an intense mushroom.
There’s a huge library of truffle products out there that can make buying them confusing, but don’t you worry! We’re here to help you find everything you could possibly want from a truffle, with a bit of info about what’s available and some amazing truffle goodies.
Enjoy this ultimate luxurious at the incredible Italian institution Quattro Passi.
What to See
White truffles have a much more delicate flavour than the black variety, and again should never be cooked as they lose all flavour and texture. The Italian varieties are the most highly prized and in many ways the only ones worth importing over to the UK.
Much like the black truffle they have a short shelf life, but there is unfortunately no UK alternative that can compare. Shave some of this creamy truffle over soup or salad for an added touch of luxury, they go especially well with anything root vegetable based.
Italian Périgord black truffles are undoubtedly the best in the world, but like all vegetables they perish quickly and lose a lot of their flavour, so don’t bother importing them raw. There is a fresher (and cheaper) alternative that grows right in our own soil and is prized for its culinary value.
Black truffles grow really well on the roots of English trees and are at their best during autumn and winter. Do not cook them! They will lose all their delicious aroma and taste; simply grate over freshly scrambled eggs and a few slices of smoked salmon for a decadent brunch.
£27.00 per 30g englishtruffles.co.uk
A perfect combination of savoury and sweet, this gorgeous honey contains pieces of real white truffle, which not only add fantastic fungi flavour but also make a lovely surprise pop of intense truffle flavour when bitten into.
For the most sophisticated cheeseboard ever place a jar of this on the table with a selection of hard cheeses, like manchego or grana padano, and slather on this sticky treat.
White Truffle Oil
It is very important when buying white truffle oil to check that the label says ‘infused’ instead of ‘flavoured’. The flavoured version contains chemicals that taste authentic but are most certainly not the real McCoy!
Truffle infused oil is smooth and aromatic, making it perfect to drizzle over risottos or dips, our favourite being white bean purée. But we wouldn’t suggest frying with it; it can become very acrid if cooked.
This pot of minced black truffles is great as an alternative to the short-life fresh option. Preserved in smooth olive oil, these little pieces of intense truffle pack a really good earthy flavour but are by no means over-powering.
This doesn’t mean go crazy when you’re stirring them into fresh cooked pasta, but don’t be afraid to dip the spoon deep into the jar. After all, what’s the point in having them if you can’t taste them?
This 00 flour is used to make pasta, and with gratings of black truffle in it this makes some of the best you can imagine.
Use it as you would an unflavoured version to make a simple dough then roll out or cut as you wish. Stuff with a spinach and ricotta filling for a real veggie treat, or for something really special roll into large sheets and layer in venison lasagne. Hungry yet?