Rehydrate dried Truffle before cooking:
Rehydrate by soaking in hot water for 30 to 40 minutes. Drain, reserving liquid. The soaking water can be used in soups or sauces to add a subtle truffle flavor
This knobbly fungus is one of the most expensive foods in the world. They are found wild, growing around the roots of oak, hazel and lime (linden) trees. Truffles are sniffed out by pigs or dogs trained to recognize the smell.
These Truffles are dried in one piece. We don't cut the truffle into slices because drying them in one piece are better retaining the aroma.
"Truffles are excellent sources of minerals, but low in Vitamins, except for Vitamin C. They are great source of most minerals needed by humans, like copper, magnesium, manganese, zinc, iron, sodium, potassium and calcium.
It’s something one must really experience! It’s been said that the enticing smell and taste of truffles once experienced can never be forgotten. Popular all around the world as the “White Diamond”, “Black Diamond”, “Black Pearl”, and several other names, truffles are beyond doubt one of the wonderful miracles that nature provides us."
YOU CAN MAKE MUSHROOM CREAM SOUP WITH THE GROUND TRUFFLE.
TO MAKE TRUFFLE PESTO SAUCE:
1) RINSE THE TRUFFLES. Soaked the truffles in hot water overnight, boil it with the soaked water.
2) grind the truffle and the soaked water together
3) Mix them with Hot butter, add a little bit of pink sea salt.
Cleaning the fresh truffles before making them into dried truffles: