A great recipe to preserve black or white truffles and prolong a delicious season!
450 grams | black truffle |
225 grams | Madeira wine |
9 grams | salt |
First clean the black truffles with a little brush or a toothbrush. Use a little bit of water to insure all the mud and sand is washed off. Once they are completely clean transfer them into a preserving jar with a rubber on the lid.
Then also add the Madeira wine and salt. If you don't want to use Madeira wine substitute it with a rich beef broth or a rich vegetable broth. Now close up the jar and steam it at 100 degress Celsius for around 90 minutes. You can do this in a steam pan or like I do in a steam oven.
Now to see if the truffle is ready you need to look at the bubbles. When the truffles are cooking a lot of bubbles will come out, this needs to stop. When no more bubbles are forming you know it's done. Then turn off the oven and let the jar sit for at least 30 minutes. If you take it out straight away the temperature difference is to much and the jar might break. Now take it out of the oven and lable the jar with the date. Then place the jar in your fridge and let all the ingredients infuse for at least 12 hours. Once the jar has cooled down completely you can check if it's properly under vacuum. To do this open the metal ring of the preserving jar and the lid should stay on very tightly. If the jar is under vacuum close the metal ring again. Then you can keep the truffles in your fridge for many months. Once you want to use them open the metal ring and pull on the sealing rubber to remove the vacuum.
Now both the truffle liquid and the preserved truffles are incredibly delicious and this technique is a great way to prolong the truffle season and serve some delicious truffles in different seasons like the summer.
I'll share some great preserved truffle recipes next week!