Ben wrote:Hi Sanghamitta
No, these are fresh truffles. They were in the ground only a day ago!
Yes, I hope to use the offcuts to infuse in a bottle of high-quality extra-virgin olive oil to make my own truffle oil.
I think it would be a good way to preserve some of the truffle flavour and use at a later time as the fresh truffles only have a shelf-life of three weeks, and the winter (white) truffles are three times more expensive than the black summer truffles.
I was planning, at some stage, to baste some peeled potatoes in truffle oil and roast them.
Thanks for your suggestion of mashed truffle potatoes!
Users browsing this forum: No registered users and 13 guests