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The best way to eat truffles is when they're fresh, and truffle season is here! Use these truffles to add a little decadence to even the simplest of meals or have a truffle themed dinner party and impress your guests. Regardless of how you use them, truffles are bound to add a little excitement to everyday cooking.
Typically a little hardier than their white counterparts, burgundy truffles can withstand being cooked. Slice them ultra-thin and slide them under the skin of chicken before roasting for an elevated version of the staple dish.
Once you've used the larger slices, you can heat the peelings and ends in olive oil to infuse it, this will keep for a few days refrigerated. Add to fries or popcorn. For homemade truffle butter, add small flecks to softened butter, shape and place back in the fridge.
Add some shaved slices over the top soft scrambled eggs and serve with toast when you feel like a fancier breakfast.
White truffles are more delicate than burgundy and also much more expensive. They have hint of sweetness and allium flavor in addition to their earthiness, and pairs= well with a multitude of dishes.
Add slices to the top of simple potato, pasta, and risotto dishes. You can also add thin slices on top of toasted bread and cheese for a decadent antipasti.
Rich creamy textures and flavors pair well with white truffle, so go easy on acid, salt and spice when you decide to add your white truffles to a dish so you don't overpower their aroma and delicate flavor.