If you want to use truffles to give a special touch to any food, all those rich in fat are perfect to do so. Like butter, which will enhance the flavour and aroma of the Tuber Melanosporum.
– 200 g of butter
– 20 g of black truffle Tuber Melanosporum
– Temper the butter: First you need to temper the butter so that it is not too solid, just leave it a few hours out of the fridge and if you don’t have that time, put it in the microwave for a bit, but not too long, be careful it doesn’t become liquid!
– Grate the truffle and mix it: Use a grater and grate the truffle over the butter, mix it all well until it is completely integrated, it must have a creamy appearance.
– Store it in a container: Use the mould or container you have to store the mixture, close it and leave it to cool in the fridge. It is important that the container is tightly closed so that the butter does not absorb odours from other foods in the fridge.
– Leave to stand for 1 or 2 days and you have your truffle butter: In order for the butter to be well impregnated with the aroma and flavour of the truffle, we recommend leaving the container with the mixture in the fridge for 1 or 2 days.
How to conserve and use it?
As always, we recommend that both fresh truffles and any other truffled product should be consumed as soon as possible, within a few days, in order to enjoy all their aroma and flavour. It should be kept in the refrigerator. If you want to keep it for more than a week, you can also freeze it in a container or freezer bag that can be closed, and cut as much as you need. This way you can use it to cook sauces or add it to some dishes and give them a special touch.