To use frozen Perigord 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. Add them to hot food and the residual heat will thaw them the rest of the way, releasing their full flavor and aroma.
Perigord truffles pair beautifully with cheese (especially parmigiano reggiano), potatoes, risotto (risotto tutorial), and a wide variety of roasted meats. Many modern truffle purists insist that these culinary treasures’ flavor and aroma is best enjoyed raw, thinly shaved over hot food as a finishing ingredient. However, there is a proud culinary tradition of roasting poultry and meats with these truffles in France.
One classic recipe involves sliding buttered black truffle slices underneath the skin of a whole chicken, then roasting the bird in the oven. Black truffle slices can also be imbedded in slits cut into roasts prior to cooking.
For an easy, delicious perigord truffle sauce, let these truffles thaw just enough so you can mince them. Once they’ve been finely chopped, add them to a small amount of good quality olive oil along with minced garlic, salt, and pepper. Gently warm the oil to thaw the truffles, and serve with roasted meats, pates, and anything else that would benefit from a dose of truffle goodness.
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.