Because they're so aromatic and pungent, but their aroma tends to fade relatively rapidly, white truffles should Never be cooked however shaved as thinly as attainable using a truffle slicer over something scorching, preferably buttery, like risotto or fettuccine pasta. White truffle butter is an affordable luxurious year-round and does wonders when it is whipped into mashed potatoes, stuffed under the pores and skin of a rooster or turkey earlier than roasting, and stirred into mac n’ cheese, pasta, or rice.
Benvenuto!
