Tuber Uncinatum is the mostwidespread edible trufflein Europe. Molecularly it is equal to Aestivum but it prefers shady places and it thus differs in flavour, scent and spore morphology. The ripening time is between September and January.
Colour and inner mass:
The fleshy inner mass (gleba) of a ripe Tuber Uncinatum is firm and dark brown, streaked with many thin white lines whichdo not change their colour in contact with air. Their skin (peridium) isdark and less roughthan the skin of Aestivum. It is pleasant in flavour and scent and tastes better than a summer truffle.
The truffle should only be cleaned a few minutes before using it, under coldwater with a small brush.
As the truffle's quite delicate, you don’t want to lose precious chunks of it, so be sure to clean the trufflegently.
To get the most out of the black truffle, it's best served as simply as possible—not cooked, but grated or finely slicedover a warm dish, which brings out its aroma.
Ideal with pasta, rice, eggs, raw meat dishes and fish dishes.
To appreciate the taste of the truffle at its best it should be consumedas soonas possible (in a few days).
Wrapeach truffle in paper without removing the ground dirt.
Changethe wrapping every day.
Storein the fridge (+2°C/+4°C) in a container which must be keptopento allow the truffle to “breathe”. The aroma released during the maturation tends to be absorbed by milk, butter, cheese and eggs stored near the truffle.
Every day a truffle is out of the ground, it loses some weight. As the truffle is a natural product this is a perfectly normal procedur of the natural development of truffles.