Black Truffle & PDO Parmigiano Reggiano Mix
  • Easy

BLACK TRUFFLE & PDO PARMIGIANO REGGIANO MIX

Ingredients:

2 parts PDO PARMIGIANO REGGIANO 24 months

1 part BLACK TRUFFLE (tuber uncinatum chatin)

Method: 

Grate PDO Parmigiano Reggiano with a manual grater as an electric one would warm the cheese too much.

Mince truffle with a cutter (you can proceed with a manual grater but it will take more and you might lose some aroma), then pour it in a bowl and cover with the cheese immediately, so as to imprison the volatile molecules. 

Mix with a spoon, then pour in a hermetic jar.

Freeze.

The mix will be at its best after 10 days and it will be available for usage for many months (until next truffle season).

Anytime you need to use your black truffle & PDO Parmigiano Reggiano mix, you can just take the jar out of the freezer, scrape with a fork the amount you need and pour it on the hot food (it will warm thanks to the heat of the other ingredients), freezing the jar again. The mix always stays friable, so you don’t need to defrost it or take it out of the fridge in advance.

Do not forget that the ratio between the two elements always consists of 2 parts PDO Parmigiano Reggiano and 1 part truffle (for example: 90g=3,18oz=1 cup are made of 60g=2,12oz=⅔cup grated cheese and 30g=1,06oz=⅓cup grated truffle).

For more information about truffles, have a look at our article about the king of the underwood.