Tuber borchii
Known as Bianchetto or Marzuolo, this truffle belongs to the same genus as the Alba truffle, Tuber magnatum Pico. It has a fleshy texture, an intense flavour and a powerful, garlicky aroma.
It favours alkaline soil and grows alongside various broadleaf trees and conifers, including oaks, hornbeams, poplars, willows, hazels and pines. It is found across parts of Europe and is less rare than the Alba truffle.
Its expressive aroma offers a more affordable way to enjoy white truffles.
Maturity period: mid-January to late April.
Often used in white-truffle products, it pairs well with white fish, pasta and risotto.
Grate it or cut it into fine slices. Add it at the end without cooking it, to preserve its aroma.
To develop truffle flavour in butter, cream, mayonnaise or cream cheese, leave the mixture in a covered container in the fridge for 12 to 24 hours. Within this time frame, a longer infusion allows more truffle flavour to develop in your chosen fat.
For 100 g of butter: 5 to 10 g of white Alba truffle (Tuber magnatum) or 10 to 15 g of black Périgord truffle (Tuber melanosporum). These are Xavier’s infusion tips; adapt the quantity to your preparation and the intensity you prefer.
The secret with truffles? Use them!
If you have some left, enjoy them the next day or make truffle butter to freeze in small portions.
Xavier
