Frozen Black Summer Truffles
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Frozen summer black truffles (Tuber Aestivum Vitt) are the most economical frozen European truffles. They have light brown/bronze flesh, a brown/black crust, and a somewhat less intense truffle flavor than winter black truffles.
Fresh summer black truffles are harvested in the wilds of Italy from about May through August. During the season, some of these truffles are set aside to be canned (as whole jarred truffles and truffle pieces) or frozen for long term storage.
As preserved black summer truffles go, frozen is the best option. Freezing preserves their delicate, sweet, almost chocolatey flavor and aroma far better than canning.
If you're looking to roast meats and poultry with black truffles, use Frozen Black Perigord Truffles instead.
Store frozen alba truffles in the freezer until you’re ready to use them, then remove only as many as you need for your particular recipe. Once the original bag has been opened, move the remaining frozen truffles to a zip top freezer bag with the air pressed out.
2 years frozen, either unopened, or opened and moved to a freezer bag. 2 days thawed & refrigerated (do not refreeze).
RECIPES & TIPS
To use frozen summer truffles, remove just as many as you need from the freezer, and allow them to slowly partially thaw, just until they can be cut or sliced. Use a sharp knife to cut them into pieces or a truffle slicer to shave them. Gently warm the sliced/cut truffles to awaken their full flavor & aroma by sautéing them or heating them in oil, then add them to your food.
In terms of recipes, these truffles can be used in any dish calling for fresh summer truffles. Classic pairings include risotto (risotto tutorial), fine cheeses (especially parmigiano reggiano), poultry, potatoes, and roasted meats.
Note: Any unused truffles that have more than slightly thawed can be stored in the refrigerator for up to two days, but should not be refrozen.