Fresh Autumn Black Truffle (tuber uncinatum Chatin)
Black Autumn Truffle (tuber uncinatum Chatin) is also called Winter Scorzone.
Its harvest period begins in the fall season and ends in 'winter, from October 1 to January 31.
It has a pleasant and distinct aroma reminiscent of Porcino, Hazelnut and Grana.
DESCRIPTION OF THE FRESH BLACK AUTUMN TRUFFLE
The Black Autumn Truffle (tuber uncinatum Chatin) is also called the Winter Scorzone, due to its similarity to the Summer Scorzone, but only low temperatures allow this truffle to mature.
It has a pleasant and distinct aroma reminiscent of Porcino, Hazelnut and Grana.
The gleba (inner flesh) is hazelnut to dark brown with light branching veins.
The peridium (outer rind) is warty black with poorly developed warts.
COLLECTION PERIOD
The Black Autumn Truffle (tuber uncinatum Chatin) is harvested FROM OCTOBER 1 to JANUARY 31.
WHERE IT GROWS.
The species prefers humus-rich, loamy soils. The plants that produce this truffle are mainly Cerro and Beech at very high altitudes, from 1000 to 1300 m above sea level, in very humid environments in shady and cool areas where the sun's rays do not reach.
THE BLACK AUTUMN TRUFFLE IN THE KITCHEN
Autumn Truffle can be used in cooking in a wide variety of dishes, both cooked and raw.
Ideal for seasoning first courses, such as strangozzi or potato gnocchi, or on main courses of meat, such as sliced beef or tenderloin.
Recommended recipe: CARAMELS WITH CHEESE CREAM AND TRUFFLE
METHOD OF USE.
It is recommended to wash the Truffle only when necessary with the help of a medium/hard bristle brush under cold running water and to dry it well with paper towels before use.
Winter Scorzone holds up to high temperatures although it is definitely recommended not to sauté or brown it.
Use it to make a sauce that you will use to season croutons, eggs and whatnot.
Grate it quite finely by adding Extra Virgin Olive Oil, garlic and salt to taste.
To garnish your dish you can add a few slices of truffle using the truffle cutter.
