Late fall to midwinter is the season for white truffles, a truly lovely extravagance. Luckily, it doesn’t take much of this amazing fungus to transform a dish. No need to peel them; just brush off any surface debris and shave. In most cases, raw truffle shavings are best.

Try to use the truffle as soon as you can. A firm, unblemished truffle will keep well for a few days, well wrapped and refrigerated. It’ll do double duty, too: if you store it in a container with uncooked rice: the rice will acquire a lovely truffle flavor.

A truffle shaver will give you paper-thin slices. Robert Lauriston says they cost about $25, but a chocolate shaver is essentially the same tool, and costs about half that.

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