Binomial name: Tuber aestivum (black summer truffle).
Ingredients: Best quality pickled summer truffles conserved in salt and water.
Comments: Use in the same way as the fresh product, preferably by gently frying in extra virgin olive oil and a crushed garlic clove, making sure the preserving juice is used too. Serve sliced in wafer-thin slivers, grated or pounded in a mortar, either on its own or integrated with mushrooms, extra virgin olive oil or butter. Store the opened jars in the fridge and use within 10 days after opening.
Use: As a condiment with pastas (tagliatelle, tortellini, crespelle, etc.) or rice. Delicious with omelettes, fillet of beef "carpaccio", warm crostinis, escalopes and stuffings for pasta or meat dishes.