A more intense flavor...

The season of the hooked truffle has began...

Tuber uncinatum or hooked truffle, begins its season, the name of this variety derives from the hook shape that the spores have. With a rounded, regular shape, it has a size ranging from 2 to 12cm in diameter.                                                                                                                               

Due to its characteristics, it is very similar to the black summer truffle, so much so that some classify it as one of its varieties. The peridium is black with flattened pyramidal warts. The gleba is initially whitish then hazel and finally brown with dense, thin and whitish veins. The smell is reminiscent of hazelnuts and is more pleasant and intense than that of the black summer truffle to which it closely resembles. The harvest period is from September to December although it is possible to find it almost all year round. It is a common truffle in Italy and France. In our country it is frequent especially in the center. Hooked truffle is one of the ingredients of numerous recipes. It is a truffle that can be eaten both fresh and dried.

Before consuming raw truffles or before using it for your own preparations, it is important to clean it correctly. We recommend using a brush with soft bristles and rinsing the black truffle under running water. At the end of the cleaning of the product, it is advisable to dry the truffle with a cloth, so that it is ready to be used at its best.                                                                                                                                          The first courses made with this product are famous, including risotto with black truffle and tagliatelle with black truffle. In general, first courses made with this product should not be overly elaborate. This is to prevent the flavor of the truffle from being lost and above all to ensure that it is the truffle itself that gives the excellent flavor to the dish.

This type of truffle can also be used to prepare excellent sauces, to accompany different courses, especially meat main courses, or to be served as an appetizer with croutons and seasonal foods.

It can therefore be combined without difficulty with appetizers, first courses and second courses. Very often it is simply sliced, combined with dishes and enhanced by extra virgin olive oil, or its flavor is highlighted by combining it with butter.

The hooked truffle, being part of the black truffles, can be cooked, unlike the white truffle which absolutely must not be cooked. More than cooking, it would be appropriate to talk about heating, because in reality this truffle must be heated for a maximum of a couple of minutes, in order to avoid altering its flavor and aroma.

It is also possible to make a hooked black truffle sauce, very easy to prepare. Just grind the fresh truffle in a saucepan, add some butter or extra virgin olive oil and let it heat up for a short time. The fire must be extinguished before the mixture goes to a boil and the sauce being prepared must be allowed to cool.

The sauce can be used right away or can even be stored in the freezer for up to six months.                                                                                                                                                          Greetings to next week with other interesting news!!!!