3 easy ways to cook it
The summer truffle, also known as the scorzone truffle, is a prized mushroom with a delicate and aromatic flavor. Its harvest period is from May to September and it is perfect for enriching simple dishes with a touch of sophistication.
Here are 3 easy recipes I recommend:
1. Truffle noodles:
- Ingredients for 3 persons:
- 300 g fresh egg noodles
- Extra virgin olive oil q.b.
- 1 clove of garlic
- 50g summer truffle
- Salt and pepper to taste.
- Preparation:
- Cook noodles in plenty of salted water.
- Meanwhile, put the oil in a frying pan over low heat with a clove of garlic
- Turn off the flame and remove the garlic when it is golden, add the finely grated truffle
- Drain the noodles and quickly saute in the pan with a little cooking water
- Serve immediately with freshly ground black pepper and fresh truffle slices
2. Truffle eggs:
- Ingredients:
- 2 eggs
- 20g fresh summer truffle
- 20 g butter or extra virgin olive oil
- Salt and pepper to taste.
- Preparation:
- In a nonstick skillet, melt the butter over low heat.
- Crack the eggs and cook them in a sunny-side up.
- When cooked, grate the truffle over the eggs.
- Serve immediately with salt and freshly ground black pepper.
3. Beef carpaccio with truffles:
- Ingredients:
- 200 g of beef carpaccio
- 20 gr summer truffle
- Parmesan cheese in flakes
- Extra virgin olive oil
- Salt and pepper to taste.
- Preparation:
- Arrange the carpaccio slices on a serving platter.
- Grate the truffle on top of the carpaccio.
- Season with extra virgin olive oil, salt and freshly ground black pepper.
- Complete with slivers of Parmesan cheese.
Advice:
- Summer truffle is a delicate ingredient, so it is important not to cook it too long so as not to alter its flavor.
- To enhance its aroma, it is also recommended to grate it raw directly onto the dish.
- Summer truffles go well with simple pasta and risotto dishes, meat and fish main courses, eggs and cheeses.
With these 3 quick and easy ways, you can bring a refined dish with a unique taste to the table.