Editorial Reviews
When the fresh truffle season ends (yes, a dark day indeed in kitchens around the world), we're thankful that there is an alternative to get our truffle fix. Enter preserved truffles. These are not as pungent or flavorful as the fresh kind, however, at a much more accessible price, they do allow you to experiment with truffle recipes. Summer truffles will not be very striking out of the jar (and if you have had the true epicurean delight to try a FRESH white truffle, cease and desist, there will never be anything in a jar to equal it in aroma, flavor and all-around luxury). With jarred white truffles, you will have to work with them, and will need to be heated up or cooked with to bring out the flavors. Best for used in hot dishes like risottos, omelettes and mashed potatoes. The heat of the dish itself will help bring out the aromas. Another tip? Use a truffle butter, oil or paste to complement and enhance.
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