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Whole Truffles

Known as the “black diamonds” of the kitchen, D’allesandro Whole Truffles are a convenient, year-round way to enjoy the pungent intensity of black truffles, the world’s most prized mushroom.

  • Whole black truffles in truffle juice

  • 1 to 2-1/2 inches long

  • Our black truffles have a mild, subtly musky, earthy flavor that enhances many foods

  • D'allesandro
    Price: $100.74
    $14.39 / Ounce

    This product will be returning soon!

    Suggested uses

  • Shave over creamy pasta dishes, polenta, risottos and other rice dishes

  • Adds delicious depth of flavor to omelettes

  • Chop and fold into butter to make a compound butter that can be used to flavor various dishes, or to add a luxurious finishing touch to roasted steak or chicken

  • Accentuates and heightens the flavor of other, more muted mushrooms

  • Rich, creamy or cheesy sauces get a boost from the addition of truffle — try it in mac and cheese

  • Basic prep

    Remove truffles from can and rinse. Truffles may be used whole, sliced or chopped.

    Ingredients

    Black whole truffles (tuber indicum) truffle juice, salt.

    Black Truffles (Tuber indicum) belong to the family representing the most highly prized mushrooms in the world. They are valued due to their deep, earthy, pungent aroma and flavor, combined with their scarcity. Truffles grow underground in a symbiotic relationship with the roots of specific trees. They were traditionally hunted using female pigs, which would mistake the truffles’ aroma for the mating hormone of male pigs. Unfortunately, since pigs are rather indiscriminate eaters, this led to the pigs consuming nearly as many truffles as were successfully harvested. Now, truffle hunters typically use trained dogs. Several distinct species of truffles have been found in Europe, Asia, North Africa and North America.

    Black Truffles are irregularly shaped and warty—molded by the stones that surround them in the soil—with a rough skin-like surface covered in small crystalline projections. When mature, the surface is nearly black, and the inside of the flesh is pale gray with white marbling. They range in size from that of a walnut to that of a fist.

    The powerful aroma and flavor of a truffle is famously difficult to describe, but it bears notes of garlic, wild mushroom and hazelnut. It is extremely umami, and lends an assertive flavor that quickly takes center stage in any dish. Hence, it is best to serve truffles with relatively neutral ingredients such as eggs, cheese, cream, potatoes, pasta and rice, which will allow the truffles to shine. Fats can capture and enhance the aroma of truffles, so they are favored partners. Truffles can be shaved fresh as a finishing element on a dish, or can be infused into sauces to add depth. They should not be overcooked, however, as this compromises their flavor.

    D’allesandro Whole Truffles, packed in truffle juice, are a convenient, year-round way to enjoy the pungent, subtle intensity of black truffles, the world’s most prized mushroom.

    Classic recipe

    Pan-Seared Filet with Sauce Béarnaise and Shaved Black Truffle

    Known as the “black diamonds” of the kitchen, our D’Allesandro Whole Black Truffles make it possible to enjoy the rich, intense, decadent flavor of black truffles year-round. In this recipe, Whole Black Truffles are shaved to accent and enrich tender filet mignon.