How to use the bianchetto truffle? Let's learn about the characteristics of this culinary gem, known as "tuber borchii" or "marzuolo," whose unique aroma captivates chefs around the world.
- Appearance and Smell of white truffle
CARPOFORUM: Roundish in shape, smooth to the touch with slight ripples; its size is modest, generally not reaching the size of an egg.
PERIDIUM: Smooth, it ranges in color palette from yellow ochre to brick red. Many specimens are clear, from creamy white to beige(From "albidum" = light-colored) which is why it can be confused with the fine White truffle.
GLEBA: Initially whitish, at its peak maturity it attains dark, orange to dark brown colorations. The veins are rather broad, few in number, branched whitish.
AROMA: Its aroma is penetrating, distinctly garlicky, with hints of carob powder and roasted coffee bean.
TASTE: It has a particularly aromatic flavor that is emphasized by cooking. The taste is spicy with vegetal overtones, and is reminiscent of the flavor of roots eaten raw.
SIMBION PLANTS: The plants that produce this truffle are deciduous and coniferous, so black pine, lodgepole pine, maritime pine, Aleppo pine, cedar, downy oak, turkey oak, oak, poplar, and willow.
- Flavor and Use in Cooking
The white truffle has a strong, pungent flavor. It is suitable for those who like intense flavors in cooking, although the advice for creating balanced dishes is not to overdo the quantity.
It goes well with a wide range of dishes in the kitchen, in fact it can be cooked either with a butter and cheese base (which will make its flavor softer) or used in extra virgin olive oil (which will retain more of its earthy, garlicky flavor).
It is often eaten raw, thinly sliced or grated over hot dishes just before serving.
To dampen its aromatic flavor, light cooking is recommended; in fact, the heat will emphasize the flavor, making it more muted and more easily digested.
How to Use Bianchetto Truffle in Cooking
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Pasta: Add a small amount (7-10 g per person) of white truffle to the extra virgin olive oil base. Saute pasta and serve. Add sliced or grated raw just before serving to enhance the flavor (7-10 g per person and add according to personal taste).
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Risottos: Proceed with classic rice cooking, in vegetable or meat broth. Add sliced or grated Bianchetto truffle at the rice stirring stage along with butter and Parmesan cheese. Add sliced or grated raw just before serving to enhance the flavor (7-10 g per person and add according to personal taste).
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Meat: Add white truffle grated or sliced, in combination with a tartare or beef carpaccio or grate over a tenderloin.
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Egg: Beat eggs, add salt and add slices and/or grated white truffle. It is recommended not to overcook the egg but rather to softly cook it. Add thin slivers just before serving.
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Cheese: Accompany fresh (especially goat's) or aged cheeses with chestnut or rosemary honey, depending on the type of cheese, with slices of fresh white truffle.
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Vegetables: Vegetables with strong flavors, such as wild asparagus and artichokes go very well with white truffle. The advice is to pair them together in the preparation of scrambled eggs, risottos and pasta dishes.
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Desserts: the dessert combination may seem a bit bold, however, a light grating of white truffle on a Chantilly cream, cream or in combination with dark chocolate to give an unexpected and delicious combination of flavors.
How to use white truffle, conclusions
In conclusion, the white truffle prefers simplicity in cooking, especially if you are new to truffles. Knowledge of each truffle species, the difference in aromas, scents and seasonality will allow you to experiment and enrich your culinary creations.
