- Take an excellent raw butter, ideally half salted.
- Let it soften at room temperature.
- Gently and finely grate your truffle and cut it into flakes with a knife.
- Add them to the butter and mix.
Black winter truffle - Périgord truffle - Tuber melanosporum
The black winter truffles raise every festive menu to a level of luxury. The tuber melanosporum is also called the black diamond of Provence. An ancient Greek legend tells of it
The truffle aroma and taste of the most important edible truffles Autumn truffle - Burgundy truffle (Tuber uncinatum) - Truffle aroma and taste ...