Suggestions: The fresh Périgord Black Winter winter truffle is highly aromatic with a superb depth of flavor. The name Périgord derives from the region in southern France where they were originally grown. Harvested from November to March, high demand makes these truffles very valuable. A Périgord black winter truffle is best when cooked or heated because its wonderful flavor is released and intensified by heat. Truffles paired with a fat really brings out their aroma and flavor - think butter, cheese, cream, olive oil, and eggs. The truffle’s earthy aroma and taste does something magical to foods – shaved or zested and tossed with pasta and risotto, added to sauces, creams, scrambled eggs, omelets, potatoes, and macaroni and cheese. Paper-thin slivers of raw black truffle can be inserted beneath the skin of uncooked fowl such as chicken, pheasant or duck before the bird is roasted. You can wrap thin slices of black truffle around firm-bodied fish such as monkfish, or pair with cheeses such as aged Gouda or a fine chèvre. Consider pairing your Périgord black truffle with beef, pork, bacon, pancetta, or game to achieve a classic combination. You can also grate black truffle into sauces made with brandy or wine to lend them that rich truffle flavor. Any leftover pieces may be minced and mixed with unsalted butter, wrapped tightly, and frozen. Frozen, the butter will last for months.
