A perfect truffle should be firm, have a good aroma and full of taste. It breathes and absorbs oxygen and rejects carbon dioxide and other gases containing its aroma. After a while it oxidates and loses its aroma. It is this clear that once ripe, it should be eaten as soon as possible, whence the need to buy straight from the market, or from retailers with recent supplies.
The Truffe noire du Périgord fresh and grated improves everything that is in contact with it. It goes very well with celery, shallots, and well reduced sweet onions, artichokes, avocados, jerusalem artichokes.
It is important to trap its aroma, either in fats such as oil, butter, cream, or by infusion in a sauce or it should be added at the end of cooking, or enclosed in puff pastry, brioche, bread, or in slivers under the skin of poultry.
The best Brumales can be used in sauces. Aestivum is only used grated pasta and risotto.
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