Tuber Borchii A-class

Description

Tuber Borchii, also known as whitish, white spring truffle, or Bianchetto truffle, is a spring underground mushroom with a firm texture and a strong aroma. This species is usually found in the Mediterranean region of Europe.

Some people recognize the aroma as garlicky and earthy or even cheesy. The exterior is slightly velvety and white at first, and when mature, it has a smooth, reddish-ochre surface with brown markings. White, twisted, and branched veins run through the interior.

What is the size? – The size of the Tuber Borchii A-class is 8gr+ whole truffles with minimum scratches.

What is the shelf life? – The Borchii has a long shelf life. But to experience the most robust aroma of the truffle, we recommend using the product within 5-7 days from the purchase. You must store the truffles at around 2-4 degrees.

What is the taste of the Tuber Borchii? – The taste of the Tuber Borchii is robust, garlicky, earthy, or even cheesy.

Which truffle is similar to the Tuber Borchii? – The most similar truffle is the Tuber Magnatum pico, with its garlicky and earthy aroma. Because of the small quantity of the Tuber Magnatum, Tuber Borchii is also very valued.

How to wash the Tuber Borchii? – Washing the truffle is very easy. First, soak it for 5-10 min in cool water. Then, under the sink, gently brush it with a soft brush until the ground is gone. Absorb it in a towel, and you are ready to slice it on a grater.

How to cook Tuber Borchii? – Tuber Borchii is very easy to cook. It is very gentle, and it’s perfect for pasta. You can easily slice it on the top of any pasta and enjoy the fantastic aroma. For more robust flavor, add Extra virgin olive oil with white truffle.

Easy recipe with tuber Borchii

Pasta with white truffles

Ingredients for 2 servings:

• pasta 8.80 oz
• salt to taste
• butter 3.50 oz
• Parmigiano Reggiano 1.80 oz
• fresh truffles 1.80 oz

Before starting to cook the pasta soak the fresh white truffles in cool water for about 10 min, clean the truffles with a brush and absorb the water with a paper towel so they can be ready for the pasta. Cook the pasta as directed. While the pasta is cooking, melt the butter in a large pan over medium heat until it bubbles and remove from the heat. When the pasta is al dente, drain using a pasta fork and transfer it directly into the melted butter. Toss with the Parmigiano Reggiano, adding some pasta water if needed. Transfer to serving plates and top with more cheese, if desired. Cover with grated fresh  tuber Borchii and serve right away. You can also add some drops of Extra virgin olive oil with white truffles.

Enjoy the great aroma of the white truffles at home!