A nice way to incorporate truffle aroma into food is to infuse it well before cooking. A littleÂ experiment with quail eggs added a nice dimension to traditional truffled egg. Parmesan cheese also absorbs the aroma wonderfully.
I’ve noticed that the focus of these blogs to date has been on the issues affecting the production of good truffles, bugs, damage etc. A summation of some of the good ones, and successful soil covered rescues seems in order. So on today’s hunt I took the camera along, and since it has been raining already (a little extra water wont hurt), a squirt bottle to clean the tops of a few of the known ones for some photos.
Truffles do not always ripen evenly, this photo has sections cut from a preseason truffle which usefully demonstrates typical colours from left to right, for tissue that is;Â Under-ripe / Ripe / Over-ripe. Note the visible moisture, and dissappearance of veining on the over-ripe slices. (photographic grey card at left).