How To Slice Fresh White Truffles From Italy Or French And Italian Black Winter Truffles

May 8th, 2011 | by Editor 

Useful Tips For Shaving Fresh Truffles Paper-thin

A customary way to serve truffles, especially white truffles, is to shave very thin wafer-like slices directly over a steaming plate of pasta, omelette, or risotto. Thinness is not necessarily the result of avarice due to the high cost of truffles; the truth is that a thick sliced truffle will overpower the nostrils and the base dish, rubbing from the subtlety of the experience. Let’s just say that the proper size is a balanced good-enough amount able to satisfy a demanding glutton without overwhelming a modest eater – by and large, the correct widely accepted quantity is 7 grams (1/4 oz) per portion. It is important to emphasize that most of the fun is to have the shaving of the truffle performed in public view at the dinner table. A maître d’ of a five-star restaurant or better a significant other shaving a super expensive white truffle over a plate of food still steaming in front of you while inebriating fumes enter the recess of the body is the apex of luxury; the ultimate sensual gratification… But let’s put aside poetical consideration. Let’s focus on one or two technical points the truffle-slicer must observe.

Necessary Techniques

• First and foremost procure a good quality truffle-slicer. There are two kinds of truffle-slicers: curled blade and flat blade. The curled blade truffle-slicer is for harder and less precious truffles like the summer truffle. The flat blade truffle-slicer is for the white truffle and winter black truffle, both very precious and somewhat fragile.

• Choose any side of the truffle and shave a first paper-thin slice with a firm grip on you truffle-slicer.

• Continue to shave the truffle from the same side used at the start. Do not turn or flip the truffle. There is a risk of cracking the truffle if the shaving is conducted from more than one side.

• Moreover, a multi-side shaved truffle cannot be properly stored for later use because it has a greater surface of gleba (inner mass) exposed to open air, and thus it is more prone to oxidation. 

• If you ever see a restaurant maître d’ shaving a truffle first on one side and then the other you’ll know that the establishment lacks technical skill and proper truffle etiquette. Worse, it could be an indication that you are being served a compromised truffle.

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