{"product_id":"summer-truffle-peelings-200g","title":"Summer truffle peelings 200g","description":"\u003cp\u003eFor 60 days each summer, in the oak and hazel shadows of the Grosseto hills, a dog and a \u003cem\u003etrifolau\u003c\/em\u003e work the ground before the heat cracks it open. \u003cem\u003eTuber aestivum\u003c\/em\u003e Vitt. — the summer truffle, \u003cem\u003etartufo estivo\u003c\/em\u003e — grows shallow here, its black warty skin hiding a marbled hazelnut-and-forest interior that smells like wet stone and toasted bread.\u003c\/p\u003e\n\n\u003cp\u003eThe Brezzi family has been canning Tuscan truffles for three generations. They peel the tubers by hand, save the whole ones for the whole-truffle line, and layer the peelings — the flavor-dense skin and the perfectly good fragments that come off the knife — into small round cans with just water and salt. A whisper of natural truffle aroma sharpens the top note that a heat process would otherwise flatten. That's it. No cream, no oil, no synthetic 2,4-dithiapentane vibes pretending to be something they aren't. Read the label. We're transparent because chefs read labels.\u003c\/p\u003e\n\n\u003cp\u003ePeelings are the working chef's secret. You aren't paying for the museum-piece silhouette of a whole truffle — you're paying for the flavor, sliced and ready. Fold them into brown butter for tajarin. Spoon them over a barely-set scramble. Steep the drained brine (yes, it's edible — think of it as truffle \u003cem\u003ecolatura\u003c\/em\u003e) into a risotto's final swirl or a vinaigrette for warm potatoes. One 200g can, sixteen 9g servings, an entire summer's worth of quiet showing-off.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eSpice does the hunting. You do the plating.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003ch3\u003eProduct Details\u003c\/h3\u003e\n\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 200g (7 oz)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDrained Weight:\u003c\/strong\u003e 144g (5 oz)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShelf Life:\u003c\/strong\u003e 36 months unopened\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Cool, dark pantry unopened. Once opened, transfer to a clean glass jar with brine, refrigerate, use within 5–7 days.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Grosseto, Tuscany, Italy\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Summer truffles (\u003cem\u003eTuber aestivum\u003c\/em\u003e Vitt.), water, salt, natural truffle aroma\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Eugenio Brezzi \u0026amp; C. snc — three generations of Tuscan truffle canning\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eServings per can:\u003c\/strong\u003e 16 · 9g each · 0 calories · 50mg sodium\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eChef Dunand's Recipe: Tajarin al Tartufo Estivo\u003c\/h3\u003e\n\n\u003cp\u003e\u003cem\u003eServes 2 as a main, 4 as a first course\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch4\u003eIngredients\u003c\/h4\u003e\n\n\u003cul\u003e\n\u003cli\u003e8 oz fresh tajarin or tagliatelle (or good egg pappardelle)\u003c\/li\u003e\n\u003cli\u003e4 tablespoons (½ stick) unsalted butter, cold, cubed\u003c\/li\u003e\n\u003cli\u003e1 small shallot, minced very fine\u003c\/li\u003e\n\u003cli\u003e1 clove garlic, smashed (removed before serving)\u003c\/li\u003e\n\u003cli\u003e½ cup dry white wine (Vermentino or Trebbiano)\u003c\/li\u003e\n\u003cli\u003e3–4 tablespoons Summer Truffle Peelings, \u003cstrong\u003edrained and minced fine\u003c\/strong\u003e (reserve 2 tablespoons of the brine)\u003c\/li\u003e\n\u003cli\u003e¼ cup grated Parmigiano-Reggiano, plus more for finishing\u003c\/li\u003e\n\u003cli\u003eFreshly cracked black pepper\u003c\/li\u003e\n\u003cli\u003eFlaky sea salt, to taste\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4\u003eMethod\u003c\/h4\u003e\n\n\u003col\u003e\n\u003cli\u003eBring a large pot of well-salted water to a boil. Drop the pasta — fresh tajarin cooks in 2–3 minutes.\u003c\/li\u003e\n\u003cli\u003eWhile the pasta cooks, melt 1 tablespoon of butter in a wide skillet over medium-low heat. Add the shallot and smashed garlic; sweat until the shallot is translucent but not colored, 2–3 minutes. Discard the garlic.\u003c\/li\u003e\n\u003cli\u003ePour in the white wine and reduce by half, about 90 seconds. Add the reserved 2 tablespoons of truffle brine and reduce again for 30 seconds — this is your flavor base.\u003c\/li\u003e\n\u003cli\u003eReduce heat to low. Add the remaining cold butter cube by cube, swirling the pan to emulsify into a glossy sauce. Do not let it boil.\u003c\/li\u003e\n\u003cli\u003eOff heat, stir in the \u003cstrong\u003eminced truffle peelings\u003c\/strong\u003e. Their fine specks will disperse through the butter — this is the sauce.\u003c\/li\u003e\n\u003cli\u003eDrain the pasta, reserving a splash of the cooking water. Toss the pasta into the truffle butter, adding a tablespoon of pasta water if needed to loosen. The pasta should be glossed, not swimming.\u003c\/li\u003e\n\u003cli\u003eFinish with grated Parmigiano-Reggiano, cracked black pepper, and a pinch of flaky salt. Plate immediately.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch4\u003eServe with\u003c\/h4\u003e\n\n\u003cp\u003eA cold glass of the same Vermentino you cooked with, and a bitter green salad — puntarelle if you can find it, radicchio if you can't.\u003c\/p\u003e\n\n\u003ch4\u003eChef's Note\u003c\/h4\u003e\n\n\u003cp\u003eMince the peelings fine before folding them in — the flavor releases evenly through the butter that way, and the sauce takes on the speckled character of a true \u003cem\u003etartufata\u003c\/em\u003e. If you have a whole raw summer truffle, shave a few slivers on top at the table for perfume; not required, and honestly, the peelings do the work.\u003c\/p\u003e\n\n\u003ch4\u003eStorage\u003c\/h4\u003e\n\n\u003cp\u003eBest eaten immediately. Leftover pasta will keep 24 hours refrigerated but loses its truffle perfume — reheat gently with a splash of cream to bring it back.\u003c\/p\u003e\n","brand":"Global Spice Specialty Foods","offers":[{"title":"Default Title","offer_id":46356955431108,"sku":"53240085","price":79.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0749\/9196\/0260\/files\/IMG_4930.jpg?v=1783456252","url":"https:\/\/shop.globalspiceco.com\/products\/summer-truffle-peelings-200g","provider":"Global Spice Specialty Foods","version":"1.0","type":"link"}