White Truffle
White truffles release penetrating aromas of garlic, spices, musk and cheese when fully mature. The aroma that historically defines Italian White truffles is due to the hormone, androstenol, which evolved in truffles to lure in animals to detect it and eat it. High temperatures can destroy the volatile components that make up the aroma and flavor of White truffles. Hence, they should only be served fresh. Use White truffles as a finishing element to a dish, thinly shaved over pastas, cooked eggs, pureed soups and risottos. Italian White truffles pair well with lobster, crab, leeks, garlic, fresh soft cheeses and aged hard cheeses, cream, chicken, potatoes, winter squashes, bacon, light-bodied vinegars and herbs such as tarragon, basil and chervil.
Storage advice
Truffles can be folded into butter to create a compound, which can be refrigerated for up to three months. As truffles are a living fruiting body they need to breath and sweat. They can lose up to 3% of their weight daily. Hence, they are best used within three days of harvest. Truffles will keep, though, stored in rice and tightly sealed, for seven to ten days.
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