Truffles are generous ingredients, but they do ask you to understand them a little. Here's what we've learned from years of growing and cooking with them on the farm.
Store them carefully: Fresh truffles are at their best within a week or two of harvest. Keep them wrapped in paper towel in an airtight container in the fridge, and change the paper daily. Better yet, nestle them beside eggs or arborio rice overnight and they'll perfume everything beautifully.
Let the aroma do the work: The magic of a truffle is in its scent. Gentle heat coaxes it out; high heat drives it away. Add truffle at the end of cooking, or use it raw, finely shaved over warm dishes where it can breathe.
Keep it simple: Butter, eggs, cream, good pasta; these are a truffle's closest friends. The best truffle dishes rarely have more than a handful of ingredients. Let the truffle be the star!
Experience Truffle Season at Ashridge