How to truffle food?

Within gourmet gastronomy, the truffle is undoubtedly one of the most sought-after foods for preparing all kinds of dishes. It is a kind of black fungus that has the peculiarity of growing under the ground in symbiosis with the roots of certain species of trees. 

It is highly prized not only for its incredible flavour, aroma and ability to truffle food, but also for its rarity. In fact, the growth of this fungus seems, in itself, a miracle, as it requires very specific climatic conditions of humidity, temperature and altitude above sea level. 

For example, for the cultivation of the black truffle (Tuber melanosporum Vitt.), these conditions are only found in some areas of Italy, France and Spain, being in the latter country where truffles of the best quality are obtained, around the capital of the black truffle: the municipality of Sarrión, which is located in the region of Gúdar-Javalambre in the province of Teruel. 

As we have said, one of the main uses of this type of mushroom is its ability to allow us to obtain truffled food with which to enhance the quality of our dishes and recipes by soaking up the special and characteristic flavour and aroma of this type of mushroom. Read on if you want to know how to truffle food and make real culinary delicacies even in your own home using the so-called “black diamond” of the kitchen. 

What does truffled mean in food? 

As mentioned in the introduction to this article, the black truffle is a gourmet mushroom with very specific qualities. In fact, its aroma and flavour are mild, but very penetrating and permeate everything. For this reason, this type of fungus has the ability to truffle other foods that are placed next to it, especially those that are porous or fatty.

Therefore, if you are wondering how to truffle food, you should bear in mind that truffling is an action that allows the flavour and aroma of the truffle to be transferred to other foods. Normally, these types of mushrooms are usually grated or sliced and then placed in an airtight container with other porous or fatty foods.

In this way, as the hours and days go by, they acquire the flavour and aroma of the truffles themselves. The longer they remain inside the container, the more noticeable this transfer will be. However, these mushrooms can also be left whole inside the airtight container, as the flavour and aroma transfer practically the same. 

When these foods are already truffled, they can be consumed directly or used normally to prepare all kinds of recipes, although we always recommend being careful when combining them with products that have an overly intense flavour and aroma, as these could end up masking the flavour and aroma of the truffle. 

What foods can be truffled?

The art of truffling foods consists of placing them in contact with the truffles in an airtight container so that their flavour and aroma are transferred to the inside of the food. The only condition for the food to be impregnated with the flavour and aroma of these fungi is that it has to be oily or porous, like the examples below. 

Truffled cheese

Cheese is one of the easiest foods to truffle, as it contains a large amount of fat that can quickly acquire the flavour and aroma of black truffles (Tuber melanosporum Vitt.). With a wedge of half a kilo of cheese and ten grams of the “black diamond” of the kitchen placed in an airtight container with paper, so that the fungus does not get wet, in just 24 hours, you will obtain an irresistible truffled cheese. 

Truffled butter

As with cheese, butter is a very fatty food, so it can easily be impregnated with the aroma and taste of the black truffle. To do this, just leave 150 grams of butter out of the fridge until it softens and grate this gourmet mushroom on top. You can also add black truffle carpaccio. Afterwards, simply put it back in the fridge for 24 hours before using it on toast, in pasta dishes or to dress certain dishes. 

Truffled eggs

As mentioned above, porous foods can very easily absorb the flavour and aroma of black truffles. Among these foods, we find eggs, whose shell is very porous and, inside, are very fatty. With 6 eggs and 25 grams of this gourmet fungus, you can obtain truffled eggs. 

To do this, place the truffle in an airtight container with absorbent kitchen paper to reduce the humidity and prevent the gourmet mushroom from deteriorating. Place the truffle in the centre and the eggs around it. Close the container and keep it in the refrigerator for two or three days until it is completely impregnated with the aroma of this fungus. You can use them in salads, but also in scrambled eggs, or to prepare poached eggs. It is certainly a delicacy. 

Truffled rice

Rice is known to be an ingredient that can absorb the flavour of other foods when cooked. However, when it is dry it still maintains this characteristic and can perfectly absorb the flavour and aroma of the black truffle. With only 25 grams of truffles you can flavour 1 kg of rice. 

To make it, you can choose an airtight container, fill it with rice and bury the black truffle in it. You don’t need to use paper, as the rice has the capacity to absorb the moisture and the aroma. You only need to keep it in the fridge for two or three days to obtain a truffled ingredient with which to prepare risottos and other different dishes.

Truffled meat and sausages

Minced meat and sausages also have the ability to absorb the flavour and aroma of the black truffle because they contain a lot of fat. Meat can be flavoured by leaving it in the fridge for 24 hours with a truffle or by finding it. If you are going to make cured sausages, you can grate this gourmet mushroom and mix it well with the mixture before curing. 

Truffled foie

Like butter and cheese, foie is a food that is characterised by being very fatty, and fatty products absorb the impressive flavour and aroma of truffles very well and become top quality truffled foods. Its preparation is very simple, as you only need to put 500 grams of foie in an airtight container and grate 10 grams of black truffle on top before covering it and putting it in the fridge. 24 hours later, you can take it out and serve it as you like, in tartlets, on toast, etc. 

In conclusion, we can say that truffling food is a way of enhancing the flavour and aroma of various dishes in an exceptional way, taking advantage of the unique qualities of the black truffle. For example, you can truffle all kinds of foods, such as cheeses, meats and sausages, butters and eggs. Every food can be impregnated with this exquisite flavour and aroma. By applying some simple and easy but effective techniques, you can transform your kitchen into a stage where you can create culinary delights worthy of the most demanding palates.

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