What is the black truffle and why is it so used in haute cuisine?

You have certainly seen many famous people posting dishes with the famous black truffle on their social networks, haven't you? And another interesting issue to be observed is that they are only present in renowned and more expensive restaurants. Therefore, today you will see what the black truffle is and why it is so used in high gastronomy.

So check out these curiosities below to stay on top of the subject, when you see the name of this delicacy rolling around.

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What is the black truffle?

The black truffle or “black diamond” of cuisine, belongs to the fungus family and is considered a relative of the famous mushroom. An important piece of information about truffles is that they are foods rich in water and nutrients, with water responsible for occupying 90% of their composition, while other nutrients occupy 10%.

It can be found in southern Europe and its lovers have a predilection for the périgord variety that grows in French territory. Typically, black truffles are found near hazel, cherry and oak roots.

Black truffle in haute cuisine

This delicacy stands out for its strong aroma and fragrance and has an earthy flavor that stands out. An interesting curiosity is that the flavor has the umami characteristic, which is the fifth basic taste of taste.

At cooking, it must always be used fresh, since it has a short shelf life, lasting only a few weeks, and in recipes it has the power to amplify the flavor of food, so it has its cost high.

The black truffle can be used through truffle oil, combining with salads or meat, thin slices that complement dishes such as chicken, egg, pasta and rice, or it can even be used to produce the famous truffle butter that combines very well with various foods.