- Since the cost depends on the weight, before putting your truffle on the scales, make sure you’ve cleaned the dirt off it: even a gram makes a difference.
- The experts believe that one can tell if a truffle is good by smell alone: it should have a slight garlicky smell mixed with a scent of honey and cut grass.
- Truffle should absolutely not have any smell of ammonia.
- It should be firm to the touch. If it’s not, it means that it’s too old.
- If it costs too little, be wary: if you have any doubts, consult the Truffle Market before deciding to buy.
- If you’re still uncertain, you may ask to have the truffle “scratched” in front of you so you can see the inside.
If instead you’re lucky enough to be given truffle as a gift, here’s what you should do.
- Clean it well just before using: gently brush it and then rub it with a moist cloth until the dirt is gone.
- Conserve the truffles in the fridge wrapped, one at a time, in a cotton dish towel or paper towel. Be careful: dairy products, eggs and meats nearby will absorb the odour.
- Once cleaned, you can store the unused portion in a tightly sealed container covered with rice.
- You can also conserve in fat: for example, cover it in a bottle with good quality oil. Black truffle should be chopped, white truffle, sliced and then you can mix it with excellent softened butter. Remember to add a pinch – of salt.
- Purchase a “mandolin” or truffle slicer, the instrument in the shape of a grater that allows you to slice it without wasting any.