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 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. An even more successful way to enhance the dish would be to add as well some truffle oil, butter or truffle paste (oils and butters are usually more aromatic than canned truffles, and can preserve the fragrance of the dish longer).
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