Burgundy truffle
Burgundy truffle
The Burgundy or uncinatum black truffle owes its name to the shape of the spores, which are characterised by the presence of small filaments similar to hooks (in botany uncini means barbs). It is a truffle very similar to the black summer truffle, also called “Scorzone” (bark), and for many experts it is a variant.
Unlike the summer truffle, however, the Burgundy truffle ripens from September to December and for this reason enthusiasts and connoisseurs call it “Winter Scorzone“. It grows in woods, in shaded areas and those sheltered from the sun and the preferred soil for this type of truffle is clayey, rich in water and humus. In particular, the Burgundy truffle can be found in oak and hornbeam woods, the best trees for symbiosis.
Characteristics of the Burgundy truffle
The scientific name of the Burgundy truffle is “Tuber Uncinatum Chatin” and it is a variant of black truffle characterised by intense flavour and aroma with notes of hazelnut, porcini mushrooms and parmesan. This is why it is eaten both raw and cooked. Very similar to “Scorzone” or black summer truffle, it is distinguished from this by imperceptible differences in appearance and aroma, but above all by the different ripening period.
The external part or peridium is made up of black warts more pronounced than those of the Scorzone and also the gleba or flesh is darker, since it takes on a characteristic chocolate colour when the truffle is ripe. It is rounded or flattened in shape and sizes vary from those of a walnut to those of a tennis ball, although they are generally smaller than the black summer truffle.
How to use Burgundy truffles in the kitchen
Before using Burgundy truffles in the kitchen, just like other varieties of truffles, the truffle must be brushed with a firm bristle brush spatula and washed under running water. Then it should be left in cold water for 10 minutes and dried with a cloth.
Just Tartufo recommends using Burgundy truffles to season pasta dishes, slicing onto tagliatelle with the truffle slicer, or risottos. There is no shortage of chefs who expertly add it to meat or side dishes, seasoning with a drizzle of extra virgin olive oil. We would like to point out that it is best not to actually cook the truffle, but to heat for 2 or 3 minutes at the most so that the characteristic aroma is not lost.
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