Contrary to conventional wisdom, truffles are easy to cook.
All you need to know is that both fresh and preserved truffles should not be over-cooked, otherwise they lose their fragrance and flavour qualities.
In some recipes, properly cooked preserved truffle or (home) frozen fresh truffle can produce results as good as with fresh truffle.
Among the simplest recipes are scrambled eggs with truffles, truffle risotto, coeur de brie with truffles or truffle toast, delicious as a festive aperitif.
For raw use, use fresh rather than preserved truffles and only add to the dish just before serving.
And always remember that, to add the right aroma to your dishes, you only need 10 g of truffle per person
How to enjoy truffle the best way ?
Fresh truffles can be eaten raw in fine slivers cut on a mandolin, on fresh buttered bread, on a salad, etc. Cooked, fresh or preserved truffle goes very well with potatoes, eggs, rice and pasta, which all take on its fragrance.
But for the greatest enjoyment, it is a fact that some ingredients lift its powerful fragrance even further: garlic, chives, onion, leek, celery and cream. So, when you are preparing a truffle omelette, we strongly advise you to rub your frying pan with a clove of garlic which will bring out the flavour of the truffle in the mouth to an even greater extent.
Finally, sprinkle a little Parmesan cheese on your truffle pasta; it will make it even better