How Chefs Use Fresh Truffles in Fine Dining
Classic ways chefs use fresh white, black and summer truffles in fine dining, from shaving at the table to infusing butter and eggs.
Shaving raw
Fresh white truffle is shaved thinly over hot, simple dishes at the moment of serving: tajarin or tagliatelle with butter, risotto, fried or soft eggs, and fonduta. Heat releases the aroma without cooking it away.
Infusing
Truffles readily perfume fats and eggs. Chefs store whole eggs or rice in a closed container with truffles, and fold grated black truffle into butter for sauces and finishing.
Cooking with black and summer truffle
Black winter truffle tolerates gentle heat and works in sauces, stuffings and with meat. Summer truffle has a milder aroma and is often used in generous slices for texture and appearance.