Summer Truffle
Tuber Aestivum
Delicate summer truffle, perfect for lighter dishes
Price
€35.00
In Stock
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Description
The Tuber Aestivum, or Summer Truffle, offers a more delicate flavor profile that makes it incredibly versatile. Harvested from June to August in Albania, this truffle has a lighter color and milder taste compared to its winter counterpart. Perfect for those new to truffles or for dishes where you want a subtle truffle flavor.
Origin
Albania
Season
June - August
Dietary Information
Recommended Recipes
Discover delicious ways to enjoy this product
Summer Truffle Bruschetta
Crisp toasted bread topped with creamy burrata, summer truffle shavings, and a drizzle of olive oil.
Ingredients
- 4 slices crusty Italian bread
- 200g fresh burrata cheese
- 15-20g fresh Summer Truffle
- 2 tbsp extra virgin olive oil
- Flaky sea salt and black pepper
- Fresh arugula leaves
- 1 clove garlic, halved
Instructions
- 1Toast or grill the bread slices until golden and crisp on both sides.
- 2While still hot, rub the surface of each slice with the cut side of the garlic clove.
- 3Drizzle lightly with olive oil.
- 4Tear the burrata and place generous pieces on each toast.
- 5Add a few arugula leaves.
- 6Shave the summer truffle over the top using a mandoline or truffle slicer.
- 7Finish with flaky sea salt, freshly ground black pepper, and an extra drizzle of olive oil.
đź’ˇ Chef's Tip: Summer truffle has a milder flavor than winter truffle, so be generous with the shavings!
Summer Truffle & Parmesan Salad
A refreshing salad of peppery arugula, shaved Parmesan, and summer truffle with a lemon vinaigrette.
Ingredients
- 150g fresh arugula
- 15g fresh Summer Truffle
- 50g Parmigiano-Reggiano, shaved
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- Flaky sea salt and cracked black pepper
- 30g pine nuts, lightly toasted
Instructions
- 1Whisk together the olive oil, lemon juice, and Dijon mustard to make the vinaigrette. Season with salt and pepper.
- 2Place the arugula in a large bowl and drizzle with the vinaigrette. Toss gently.
- 3Divide between plates and top with shaved Parmesan and toasted pine nuts.
- 4Shave the summer truffle generously over each plate.
- 5Finish with a drizzle of extra virgin olive oil and serve immediately.
đź’ˇ Chef's Tip: Dress the salad just before serving to keep the arugula crisp. The truffle pairs beautifully with the peppery bite of fresh arugula.
