We can’t stress it enough – the bountiful Summer Truffle is the perfect training ground for truffle newbies, and the all-is-permitted zone for who already knows his way around Tubers.
Its abundance implicates gentler prices than its winter cousins, while the earthy-yet-not-overpowering aroma means it can be paired fairly easily – so you can let the imagination run free when you have summer truffles in your kitchen.
To give you an idea of their versatility, we searched through hundreds of recipes to create the perfect summer truffle menu.
(note: you can use either Black Summer Truffle or Black Winter Truffles in these recipes, depending on the season)
Start off with this beautiful Jerusalem Artichoke Soup with Black Summer Truffle, by Chaîne des Rôtisseurs.
You can then go the Italian way and have a first starchy and comforting main course made of Pan-Seared Potato Gnocchi with Buerre Noisette, Black Summer Truffle and Provolone (by Joseph Hafner at James Beard Foundation), or keep it international and use the gnocchi to accompany the second meaty main course, this gorgeously juicy Roast Magret Duck Breasts with Shaved Black Truffles (Epicurious, photo: Pornchai Mittongtare).
If you are short of time, use good quality ready-made gnocchi for your recipe.
Provolone not in sight? Parmesan always do, but also a tender Caciotta cheese will work miracles here – just use a coarse grater.
Sweet tooth? We’ve got that covered, too. As weird as it may sounds, here’s a Burnt Cream with Black Truffles you won’t regret giving a try (Saveur, photo: Christopher Hirsheimer).
TIP. If you don’t have a blowtorch available don’t skip the burning part as it really adds another layer of flavour. Just sprinkle with sugar and place the custards under the oven grill for a couple of minutes, leaving the door slightly open and checking frequently. When melted and browned, remember allow the time for the sugar to set.