Are black summer truffles best eaten raw or cooked? This video experiments with two sauces in an attempt to answer the question.

When cooking any dish which will be served with white truffle simplicity is key and this is a cleverly simple dish. Cream and mushrooms are a perfect accompaniment to the white truffle as they don’t challenge its strong aroma. The fresh tagliatelle is made with spinach from the garden. This adds an interesting flavour to …

Spinach Tagliatelle With Mushroom Sauce and White Truffle Recipe Read More »

I was very lucky for a time in my life to have the lovely Julia as my sister-in-law. Her grandmother Alice had come over from Sicily and lived in Pittsburgh, USA. This was one of grandma Alice’s own grandma’s recipes that my brother and Julia adapted during the years they lived together in Baltimore and Pittsburgh.

A good way to save white truffles is to make truffle butter… This is the real deal. Use it on steak, risottos, pasta, wherever you fancy. You can even have it on bread. There are only two rules : Don’t cook the truffle and make it part of a simple dish (no competing flavours).

Making truffle butter is the best way to preserve a white truffle before it loses its freshness. It is laughably easy and should only take a few minutes

This recipe would serve two hungry people. It also makes a little white truffle go a long way and so is a lovely way to use truffle butter when the season has finished and fresh white truffles are just a memory on your taste buds.

One of the classic ways to use a white truffle is to add it to a finished risotto. Truffles take an already delicious dish up several notches and this may be one of the best risottos you ever taste. For such an impressive meal it is surprisingly quick and easy. Try and get hold of a quality chicken stock and you are good to go. Allow around 8 gr of white truffle per serving – more if it’s your birthday.

Chicken meat is a perfect vehicle for the truffle flavour. The whole bird is infused and so every bite is truffled deliciousness. The dish is called Black Widow Chicken because of the blackness of the truffles visible through the crispy

Black summer truffle paste a very simple recipe using fresh tuber aestivum and no artificial flavourings.