Our "Truffes de Bourgogne"
Our truffles are found thanks to the natural skills of our dogs, the Lagotto Romagnol. When we pick them up, we are pretty sure that they are mature. The truffle hunting takes place during fall. The "Truffe de Bourgogne" is black with grainy peridium. Its flesh is brown. It is better to taste it uncooked.
The truffle shares its aroma by beeing in contact with food. For example, if you put an egg and a truffle in a hermetic box for 24 hours, the middle of the egg will smell the truffle.
Priming :
Our truffles can be stored many years because we plunge them fresh into 50° Cognac. You can use a truffle and simply close the jar (because there is no sterelisation) as far as the truffles are still plunged into the cognac. You can use them in any meal needing alcohol in it. There are an incredible amount of recipies with truffles, but if you want to download some you can here (these are in French).
More generaly :
There are 4 main way to keep truffles :
- Fresh :
Keep the coated-truffles (in absorbant paper) inside a cardboard box. Keep an eye on the truffles every 2 days, put the box at the bottum of your refregirator for 10 days maximum.
- Sunflower oil :
Truffles can be kept in the refrigerator during 3 weeks (maximum). The sunflower oil is perfect with salads.
- In 50° cognac :
You can keep them like that many years, read the paragraph below the picture for more details.
- Frozen :
Put silver foil around each truffle. Keep them during 6 months. Do not serve them uncooked. It is better to froze them the way you will cook them later (in pieces...)