Roasted black truffles are a small, intensely aromatic delicacy that earns its place in ambitious menus. This guide explains a traditional method that respects the earthiness of the fungus while introducing the smoky depth of bacon and the gentle heat of hot ashes. The result is a warm, savory treat that showcases the truffle’s character without overwhelming it.
- 4 black truffles, about 30-40 g each, selected for their fragrance and firmness. The truffles should feel weighty and smooth, with a rich aroma that hints at soil, nuts, and cocoa.
- 60 grams bacon, sliced thin enough to wrap around the truffle yet sturdy enough to hold its shape during cooking.
- After cleaning, the truffles are wrapped with delicate ribbons of bacon, each slice laid to cover the surface and secure flavors as they cook together.
- Next, each truffle is placed in a well-moistened sheet of paraffin paper, wrapped snugly to trap moisture and create an even heat envelope, then surrounded with hot ashes for insulation.
- The wraps stay in the heated shell for about 20 minutes, allowing the bacon’s smokiness to infuse the truffle while the truffle flesh becomes tender and fragrant.
- They are served hot, with the shell imparting a gentle crackle and the bacon delivering a savory counterpoint to the truffle’s earthy sweetness.