Summer Truffle Paste is a modern British recipe (based on an Italian original) for a classic method of preserving summer truffles by turning into a paste with olive oil and garlic that can be used to flavour other dishes. The full recipe is presented here and I hope you enjoy this classic British version of: Summer Truffle Paste.
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Also known as black truffle paste, this is an excellent way of preserving any over-abundance of summer truffles you might have, creating an earthy paste with the truffles, olive oil and salt that can be used to lift the flavour of mushroom based dishes or ragus.
Ingredients:
10 black summer truffles
extra-virgin olive oil, as needed
1/2 garlic clove, smashed
sea salt flakes
Method:
Just before you’re going to use them add the truffles to a bowl of water. Soak for a few minutes to loosen any dirt then use a scrubbing brush to clean them thoroughly. Repeat the soaking and scrubbing steps a few times to ensure the truffles are completely clean.
Once washed rub dry in a clean towel then finish drying on paper towels. Once dry, slice the summer truffles thinly with a mandoline.
Transfer the slices to a mortar then roughly pound with a pestle. Add a glug of olive oil and keep pounding.
After a couple of minutes beating the truffles add a pinch of sea salt flakes followed by the smashed garlic clove. Keep pounding to incorporate the salt and garlic.
If the mixture looks a little stiff at this point, add in another glug of olive oil. Keep working the mixture, adding more olive oil as needed until you get a slightly coarse paste.
Spoon the paste into a click-top jar then pour off enough olive oil to cover this paste, excluding all the air. Close the jar and store in your refrigerator, where it will keep for several months (though you will use it up long before this time).
