Description on Frozen Tuber Aestivum Pieces
The Frozen Tuber Aestivum Pieces (or “Scorzone”) is the truffle with the best quality/price ratio and is typical of the summer season. For more similar product visit SHOP
Method of use
To facilitate the cleaning of the truffle keep quickly rinseit in cold water, then under running water and with the help of a soft brtille brush (alternatively you can also use an old toothbrush) wash the truffle eliminating the last earth residues. Once the truffle is clean, use it to taste on your plates, preferably on hot dishes that enhance the flavor if you decide to cut it raw using a sliced truffle. Otherwise, you can grate and use the minced truffle to prepare an excellent oil-based sauce. It is therefore recommended a sauce with garlic and extra virgin olive oil, to which, once lukewarm, the minced truffle is seasoned with salt and a pinch of pepper will be added.
Store your Frozen Summer Truffle in the freezer. Take them out of the freezer 5/10 minutes before using them. For optimal consistency, shave within ten minutes.
100% Frozen Tuber Aestivum Pieces
Dishes to eat along with the truffle
Some people mainly use it to season their typical pasta: strangozzi or stringozzi. But it can also be used on spaghetti or noodles. The procedure is very simple. Just cook the pasta in abundant salted water following the instructions on the package, drain it and then season it with the grated truffle and prepare it. In some cases, it is necessary to add more raw oil. You can also add freshly ground pepper. For the necessary quantity, you must also adjust according to economic availability. Some people love to serve strangozzi very well seasoned.The truffle can be left whole and cut into strips on the meat carpaccio seasoned with oil, salt, and lemon; the purists, however, do not recommend it.The truffle, grated and in oil, can also be used to make omelets that in central Italy are used to serve as an appetizer, cut into strips.
Recipe: Tagliatelle with Frozen Tuber Aestivum Pieces
The strength of this dish lies in the balance and simplicity of the ingredients: the black summer truffle, like all its variants, does not want too intense flavors that can cover its delicate aromas. For this, in addition to egg noodles, the sauce will be made without any particular spices, but only by frying the garlic in extra virgin olive oil over very low heat.
Ingredients for 4 people
120 gr. Frozen Tuber Aestivum Pieces
600 gr. Egg noodles
1 clove of garlic
Salt to taste
To taste extra virgin oil
Pot of water on the fire to cook the pasta. Brush the truffle to remove the soil and cut it into julienne strips, leaving a few slices for decoration.
Put the oil and the garlic clove in a pan. Keep in mind that for each person it takes 2/2 and a half tablespoons of extra virgin olive oil.
Allow to heat on a very low heat so that it gives all its aroma.
Remove the garlic before it takes on color and adds the truffle julienne; stir and add the salt. Cook for a few seconds and turn off the heat
Put the noodles in the oven, being careful to drain them al dente. Put tagliatelle with the truffle in the pan, with the sauce, adding a ladle of the cooking water. Stir the noodles for a few seconds and serve immediately.
A truffle is the fruiting body of a subterranean Ascomycete fungus, predominantly one of the many species of the genus Tuber.
Some of the truffle species French gourmet Jean Anthelme Brillat-Savarin called truffles “the diamond of the kitchen”. Edible truffles are held in high esteem in French, Croatian, Georgian, Greek, Italian, Middle Eastern, and Spanish cuisine, as well as in international haute cuisine.
Suggestion: The Frozen Tuber Aestivum Pieces or even less than Fresh White Truffles, they can be quite splendid sliced into sauces, over pasta or into omelets or salad. Occasionally it can be “helped” by a good truffles’ oil or dry porcini that have been soaked in little lukewarm water and squeezed almost dry.
Storing: Store in the freezer
Season: Available from March into September.
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