To use frozen alba 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.
White Alba Truffles pair beautifully with cheese (especially parmigiano reggiano) chicken, veal, lobster, and polenta. They’re particularly delicious with risotto, as in this white truffle risotto recipe.
While traditional recipes exist roasting sliced alba truffles with meats (either slid under poultry skin or inserted into slits cut into roasts), 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.
Truffle Recipe Collection – includes several recipes designed for Italian alba truffles!
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.