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Common Animals Fish Mushrooms Flora |
Tuber brumale |
July: The Winter Truffle continues fruiting.
Edible, prized for its aroma. Highly valued in winter European cuisine for its rich aroma. Commonly used in Italian and French dishes.
Grows under deciduous trees, especially oak. Has dark brown surface with warty texture.
Search from November to March under deciduous trees, especially oak Use trained dogs to detect underground fungi
Pay attention to strong and intense aroma. Harvest carefully without damaging the mycelium.
Clean soil with a dry brush. Do not wash with water to preserve aroma. Used in cooking without heat treatment.
Fruiting body: Used whole for flavoring dishes
Winter Truffle Pasta (Cooking)
Thinly slice and add to hot dishes
Thinly slice and add to hot dishes
1. Cook pasta as desired.
2. Thinly slice truffle and add to pasta.
3. Serve immediately to preserve aroma.
2. Thinly slice truffle and add to pasta.
3. Serve immediately to preserve aroma.
Winter Truffle Risotto (Cooking)
Add truffle at the end of cooking for aroma
Add truffle at the end of cooking for aroma
1. Cook risotto according to recipe.
2. Thinly slice truffle and add to hot dish.
3. Stir and serve.
2. Thinly slice truffle and add to hot dish.
3. Stir and serve.
Winter Truffle Omelette (Frying)
Add finely chopped truffle to omelette
Add finely chopped truffle to omelette
1. Beat eggs.
2. Add chopped truffle.
3. Fry omelette until done.
2. Add chopped truffle.
3. Fry omelette until done.