Cooking with fresh truffles
Truffles should be the star of any dish you cook. Because of their affinity with fats, they work well with eggs, butter, cream and soft cheeses, and they are also a natural umami flavour enhancer. Eggs, chicken, pasta, potatoes, and celeriac all work well as vehicles for the rich flavours and aromas of fresh truffles.
Treat truffles with respect. Don’t overcook or overheat them, or all their wonderful aromas will disappear up the extractor fan. Use them to finish dishes, by stirring into pasta or risotto just before serving, or by shaving on top of the finished dish.
Check out some great truffle recipes here.