Truffles

Truffles (Tuber spp) are the most highly prized of all fungi, found anywhere from 5 to 40 cm below the ground, usually in a circular formation around the base of young oak trees. They are notoriously difficult to locate, although experts can detect where they are growing with the help of female pigs or specially trained truffle hounds.

One of the rarest, and consequently most expensive, truffles is the black truffle (Tuber melanosporum), which has a rich, mould-like flavour reminiscent of fresh earth and mushrooms. The best examples come from Périgord, France although they may also be found in Spain and Italy. White truffles (Tuber magnatum pico and Tuber borchi) are generally from Italy, and are slightly less refined than their black relative, tending to be larger in size and more pungent.

Black Truffles

White Truffles

Both colours of truffle are used in very small quantities to add a distinctive aroma and flavour to a variety of savoury dishes. Black truffles are usually cooked: inserted in meats, under the skins of roasted fowl, in foie gras preparations, in pâtés, or in stuffings. Whilst white truffles can be cooked, they are most often used raw, grated or sliced over risottos, pasta and salads.

Truffles are also available in jars, where they can be used in a range of dishes. The juice that they are stored in may be added to mayonnaise or salad dressing.